This month, the theme for the Shhhhh Cooking Secretly Facebook group that I am part of is ‘cuisine from Arunachal Pradesh’. I was teamed up with Sharanya Palanisshamy, who blogs at Sara’s Tasty Buds, for the challenge. My partner gave me two ingredients to build a recipe on – chilli sauce and ginger – which I decided to use to make Vegetarian Thukpa, a kind of noodle soup.
The thukpa is actually a dish of Tibetan origin, but some research on the Internet told me that it is quite popular in Arunachal Pradesh, too. I found several variations to the recipe on the Internet and, in the end, went ahead with making it the way I have seen it being done at street food stalls here in Bangalore.
Whether the recipe is authentic or not, I’m not sure (I’d love some validation on that!). What I can say for sure is that the thukpa turned out absolutely delish, and we loved it to bits. It made for a hearty lunch for the husband and me, a lovely change from the usual. It’s the perfect thing to make right now, considering the chilly weather in Bangalore presently. All in all, I’m glad I’m a little closer to the cuisine of Arunachal Pradesh today than I used to be earlier.
Here’s how I made the thukpa.
Ingredients (makes 2 servings):
- 75 grams flat rice noodles
- Salt, to taste
- Sweet red chilli sauce, to taste (I use Thai Herirage)
- 1 teaspoon garam masala
- Soya sauce, to taste (I use Thai Heritage)
- A small piece of cabbage
- A small carrot
- 1 small capsicum
- 1/4 cup shelled green peas
- 1 small onion
- 1/4 cup sweet corn, shelled
- A few stalks of fresh coriander
- 4 cloves of garlic
- A 1-inch piece of ginger
- 2 cups vegetable stock, or as needed
- Juice of 1/2 lemon, or as per taste
- 1 teaspoon + 1 teaspoon of oil
1. Take the noodles in a heavy-bottomed vessel, and add just enough water to cover them. Add a bit of salt and 1 teaspoon oil. Let cook on high flame till the noodles are done, but not overly mushy. Transfer to a colander, and run cold water over the noodles immediately. Keep aside, and let all the excess water drain out.
2. Peel the ginger and garlic and chop finely. Crush coarsely, using a mortar and pestle. Keep aside.
3. Prep the veggies you will need for the thukpa. Finely chop the carrot, cabbage, capsicum and onion. Steam the sweet corn for a minute and drain out the excess water. Keep aside.
4. Finely chop the coriander, and keep aside. We will be using it for garnishing.
5. Heat 1 teaspoon of oil in a heavy-bottomed pan. Add in the chopped onion, cabbage, capsicum and carrot, as well as the shelled green peas and steamed corn. Add the crushed ginger and garlic. Add salt to taste. Cook on medium flame till the veggies are cooked, but still retain a bit of a crunch.
6. Add vegetable stock as needed, as well as red chilli sauce and soya sauce as needed. Add the cooked noodles. Mix well.
7. Cook on low-medium flame for a couple of minutes. Switch off gas.
8. Add lemon juice to taste and finely chopped coriander. Mix well. Serve immediately.
1. Plain water can be used in place of vegetable stock. In that case, if you want to thicken the soup, add in a little corn flour or wheat flour mixed with a bit of water, and let simmer for a couple of minutes.
2. For a spicier version, use green chilli sauce to taste, in place of sweet chilli sauce.
3. You can add in any vegetables of your choice – beans, cauliflower, broccoli, etc. I used the veggies that I had in stock, to make the thukpa.
4. You can use any kind of noodles of your choice. I have used flat Thai-style rice noodles here.
5. Daal water can be used in place of vegetable stock. You may even add a dash of tomato puree for flavour.
You like? I hope you will try out this recipe for vegetarian thukpa too, and that you will love it as much as we did!