Mudakathan keerai soup | How to make soup with mudakathan keerai
Mudakathan keerai soup recipe with step by step pictures and video on how to make mudakathan keerai soup (balloon vine leaves soup).
“Food is medicine” is the basic principle of ayurveda. This mudakathan keerai (balloon vine leaves) is one such food; it is best medicine for many joint related issues and good for nerves too.
To know all of its medicinal benefits, I request you to check out my post on health benefits of mudakathan keerai.
Additionally, Making curry and chutney with it can be even more tastier than regular curries and healthier always. You can check mudakathan keerai kulambu / curry and mudakathan keerai chutney recipe too.
Here I present the method in which we prepare the mudakathan keerai soup. It is really tasty that one bowl of soup got over in couple of minutes. We all enjoyed this delicacy.
I request you to check out my other herbal food recipes too. Few of them are:
- Nellikai legiyam,
- Nellikai chyawanprash,
- Honey amla mix,
- Inji sorasam (ginger drink),
- Moringa pod soup,
- Poondu kali,
- Kashayam for dry cough and
- Manathakkali vatha kulambu.
You can check out mudakathan keerai chutney video recipe here.
Tips for making tasty Mudakathan soup
Preferably use ghee or sesame oil while sauteing for good taste. The next option is groundnut oil.
Using shallots and Indian garlic for this chutney makes it more tastier. Unless you don’t have access to these 2 ingredients, do not replace them with big onion and Chinese garlic.
Sauteing the shallots until it turns red brings out best the taste of shallots.
Finally, turn off the heat before adding balloon vine leaves and saute the balloon vine leaves and coriander leaves in the heat of kadai itself. If you overcook the leaves in more heat, the leaves nutrients will be lost and tastes bitter too. So, remember to turn off heat before adding leaves.
You can store this paste in refrigerator and prepare soup when needed. That way, you will be able to enjoy hot soup instantly.
Mudakathan keerai soup
Ingredients
- 1 cup Mudakathan keerai loosely packed
- 1 tsp Ghee
- 1 twig Curry leaves
- 2 tsp Coriander seeds
- 1 tsp Cumin
- 1 inch Indian ginger sliced
- 15 cloves Indian garlic 1 full pod indian garlic
- 15 Shallots chinna vengayam
- ½ inch Fresh turmeric or ¼ tsp turmeric powder
- ½ tsp Black pepper
- ½ tsp Salt
- 1 Tomato chopped
- 1 handful Coriander leaves
Instructions
Steps to prepare soup base
- Add ghee in the kadai and once ghee is hot, add curry leaves.
- Add Coriander seeds, cumin seeds, sliced ginger, garlic cloves and sliced turmeric pieces.
- Now include shallots, pepper and salt.
- Saute all together until onion turns red.
- Then tomato pieces and saute until tomatoes are mashed.
- Turn of the heat.
- Add balloon vine leaves and coriander leaves.
- Saute in the heat of kadai without any flame on.
- Let it cool for 5 minutes
- Grind to coarse paste.
- You can serve this paste as chutney for idly, dosa or rice with some ghee.
Prepare soup
- Add some water mixer jar and mix it. Pour this water in the same kadai in which you sauted the ingredients.
- Add 1 tbsp of ground paste and mix well.
- Add 1 cup water and bring to boil.
- Add required salt (remember salt added while sauting) and simmer for 5 minutes and garnish with coriander leaves.
- You can sprinkle some pepper powder and serve this soup when it is hot.
Video
Notes
- Prefer ghee for this recipe, when not available use sesame oil or groundnut oil.
- Secondly, prefer to use indian shallots, ginger and garlic; opt for other options only when these are not available for you.
- I have not used green chilli or red chilli for spice as I find ginger, garlic and pepper spice is sufficient. If you like more spicy, you can add red chilli as per your taste, while sauting.
- Remember to turn off heat before adding green leaves. This will avoid overcooking of leaves and bitter taste.
- You can store this paste in refrigerator and prepare soup when needed.
Step by step pictures of making Mudakathan keerai Soup
- Add ghee in the kadai and once ghee is hot, add curry leaves, Coriander seeds and cumin seeds.
2. Add sliced ginger and garlic cloves.
3. Now include sliced turmeric pieces, shallots, pepper.
4. Add required salt, then saute all together until onion turns red.
5. Then tomato pieces and saute until tomatoes are mashed.
6. Turn of the heat. Add balloon vine leaves.
7. Add coriander leaves.
8. Saute in the heat of kadai without any flame on.
9. Let it cool for 5 minutes.
10. Grind to coarse paste.
You can serve this as chutney with idly, dosa or rice with some ghee.
11. Add some water mixer jar and mix it. Pour this water in the same kadai in which you sauted the ingredients.
12. Add 1 tbsp of ground paste and mix well.
13. Add 1 cup water and bring to boil.
14. Add required salt (remember salt added while sauting) and simmer for 5 minutes and garnish with coriander leaves.
15. You can sprinkle some pepper powder and serve this soup when it is hot.
I believe you would love this tasty and healthy mudakathan keerai dish. Do try it for sure and I am sure you will enjoy it.
Take care and keep safe.
Wish you tasty healthy days…
Pingback: Mudakathan keerai thuvaiyal | How to make balloon vine leaves chutney - Tasty Healthy Days
Pingback: Strawberry Jam - How to make jam at home - Tasty Healthy Days