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mudakathan keerai soup

Mudakathan keerai soup

Making soup with Balloon vine leaves is really healthy and tasty if you make it this way,
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Soup
Cuisine Indian

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

  1. Prefer ghee for this recipe, when not available use sesame oil or groundnut oil.
  2. Secondly, prefer to use indian shallots, ginger and garlic; opt for other options only when these are not available for you.
  3. 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.
  4. Remember to turn off heat before adding green leaves. This will avoid overcooking of leaves and bitter taste.
  5. You can store this paste in refrigerator and prepare soup when needed.
Keyword Mudakathan keerai soup