Beetroot Soup

This is a simple comforting beetroot soup. I have already posted beetroot soup in my blog before. But, the only difference is in the type of lentils that I used and the way I cut the beetroot. The procedure is almost the same. This soup is very light and refreshing. It can be taken with piping hot rice or even on it's own. Either way, it is still the best, especially in rainy days. 

Beetroot Soup

Ingredients:

Medium sized onions : 2

Medium sized ripe tomatoes : 5

Medium sized beetroot : 1

Small green chilies : 3

Toor dal : 1/4 cup

Curry leaves : a sprig

Turmeric powder : 1/4 tsp

Water 4 cups or more

Salt : as needed 

To Temper :

Oil : 3 teaspoons

Cinnamon stick : 1 (3 inches long)

Cloves : 6

Star anise : 1

Fennel seeds : 1 tsp

Whole black peppercorns : 1/2 tsp

Method :

1. First, rinse the toor dal 3 times until the water is clear. Cook the washed dal by adding 1/4 teaspoon of turmeric powder and 1 teaspoon of vegetable oil. You can add 4 cups water to cook the dal. Then, mashed the dal. Excess dal water will be used as a stock in the soup.

2. In a pan, add 3 teaspoons of oil. After the oil is slightly hot, temper all the ingredients under "To Temper" section. The color of fennel seeds should change to light brown.

3. Then, fry sliced onions till translucent and immediately continue the frying process with slitted green chilies, curry leaves, roughly diced beetroot, finely chopped tomatoes and salt.

4. After the tomatoes turn mushy and well cooked, now mix cooked toor dal or lentils which has been mashed well and 4bcups of dal water or more if you want thinner soup.

5. Let it simmer for 15 minutes.

6. Switch off the flame and garnish with finely chopped coriander leaves.

Thank you

Abby

Drumstick Mild Soup (Murungakai Soup)

Drumstick vegetable is high in vitamin C, and a good source of potassium, magnesium, dietary fiber and calcium. Because it has abundant fiber, the cooked pulp when blended to a smooth paste will have similar texture of collagen. So, it's important to dilute more water when making soup with this type of vegetable. At home, we prefer to slurp the thick, jelly sort of soup as it is so comforting during the cold or rainy season. You can find this vegetable in Indian store or market. Instant energy can be gained through this soup.

Drumstick soup

Drumstick

Ingredients :

Drumstick or murungakai (flesh) : 1 1/4 cup
Drumstick boiled water plus extra water : 3 cups
Green chillies : 1- 2 
Big ripe tomatoes : 2 
Cinnamon : 1 stick
Star anise : 1
Cloves : 5
Fennel seeds : 1/2 tsp 
Whole black peppercorns: 1 tsp
Turmeric powder : 1/4 tsp 
Asofetida : a pinch
Salt :  as needed 
Coriander leaves : for garnishing

Method :

1.Boil the chopped and washed drumsticks of 3 inches in water. After, the outer part is slightly soft, you may scope its flesh out. Grind the flesh with little water to a smooth paste. Do not discard the water as it will be the flavorful stock for our soup.

2. In a heated pan, pour two teaspoons of oil, start tempering the cinnamon, whole black pepper, cloves, star anise and fennel seeds until light brown and immediately add green chillies, asofetida and diced tomatoes with some salt. Fry the tomatoes until mashed.

3. Now, add drumstick paste, its water and more water depending on the consistency that you prefer. Followed by turmeric powder. By the time you add the drumstick paste, soup will become thick like jelly but not to worry you can add more water or reduce the amount of that paste. That paste is full of nutrient for your body.

4. Serve hot as it is.

-Abby

Indian Style Beetroot Soup

One of my favourite soup recipe. I love the deep red color of the beetroot as well as its earthy sweet flavor which works so well with all the Indian spices used in this recipe. Having a bowl of beet soup with toasted French baguette infused in garlic butter is a divine eating experience. At home, my mother used to prepare this soup quite frequently and it is best eaten with piping hot rice and spicy fried fish.

Beetroot Soup

Ingredients:

Small red onions : 7

Large ripe tomatoes : 3

Grated beetroot : 1/2 cup

Small green chillies : 1 or 2

Crushed garlic cloves : 3

Cooked yellow moong dal : 1/4 cup

Curry leaves : a sprig

Turmeric powder : 1/4 tsp

Water : 3 1/2 cups or more

Oil : 1 tbsp

Salt : as needed 

To Temper :

Cinnamon stick : 1 (3 inches long)

Cloves : 6

Star anise : 1

Fennel seeds : 1 tsp

Whole black peppercorns : 1/2 tsp

Method :

1. I pressure cooked the yellow moong lentils with 1/4 tsp of turmeric powder and 3 cloves of crushed  garlic with enough water for 3 whistles. After that, I mashed the dal along with well cooked garlic. Excess water and mashed dal left in the pressure used in this recipe.

2. In a pan, add a tbsp of oil. After the oil is slightly hot, temper all the ingredients under "To Temper" section. The color of fennel seeds should change to light brown.

3. Then, fry sliced onions till translucent and immediately continue the frying process with slitted green chillies, grated beetroot and finely chopped tomatoes and salt.

4. After the tomatoes turn mushy and well cooked, now mix cooked yellow moong lentils which has been mashed well and 3 1//2 cups of water or more.

5. Let it simmer for 10 minutes.

6. Switch off the flame and garnish with finely chopped curry leaves.

-Abby