Cauliflower Soup (Chettinad Style)

Soups in Chettinad marriages are just runny but very flavorful. It has no cream but it is the right kind of appetizer. Its just served before the marriage lunch or even along with the lunch. I love to make this soup. Its so easy and calls for no cream or other stuff that’s not always in our pantries. It more or less a clear soup good to be had in cold winter seasons.

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If anyone gets flu or cold at home then this is the right kind of soup to be made. It is easily digestible and makes you feel good after a hot cup of this soup. Its kind of a comfort food. My MIL used to make these soups while I was pregnant. It was either with cauliflower or with mixed vegetables or the soup can be made with just tomaotes. Will share the tomato soup soon.

Do try and let me know how you liked it.

Cuisine: Indian(South) | Category: Soup Recipes/Chettinad Recipes | Prep time: 15 mins | Cook time: 15 to 20mins | Serves: 4

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Ingredients

  • Cauliflower – 10 florets (cut into medium sized flowers)
  • Onion – 1 (chopped lengthwise)
  • Tomato – 1(Chopped lengthwise)
  • Green chili – 1 (reduce according to taste-Cut into half or slit open)
  • Coriander Leaves – 1 tbsp.(Chopped)
  • Turmeric – 1/4 tsp.
  • Moong Dal/Paasi Paruppu – 1 to 2 tbsp. (pre-cooked)
  • Water – 5 cups
  • Lime – Half (or 1 tsp.)
  • Salt as needed

To Temper

  • Fennel/Sombu – 1/4 tsp
  • Cinnamon/Pattai – a small piece
  • Cardamom/Elakai – 1 no.
  • Curry leaves – few leaves

METHOD

  • Take all your ingredients.
  • Chop onion and tomato.
  • Take the cauliflower florets and cut them into medium sized flowers. Don’t cut them too small.
  • Take water in a vessel and add the chopped onions, tomatoes and the cauliflower along with green chilies.
  • Add required amount of salt and turmeric and allow it to come to a boil.
  • Cover and cook in medium flame until the cauliflower is breakable in between fingers.
  • Now heat a pan with little oil and temper fennel, cinnamon and cardamom along with a spring of curry leaves.
  • Transfer the tempered mixture over the soup and allow it to boil.
  • Now add the milk and after it comes to a boil add the chopped coriander leaves.
  • Finally add lime juice and switch off the stove.
  • The Cauliflower soup is ready to be served at mid day in between breakfast and lunch. Or it can be served with rice instead of rasam.

Note : Cooking the cauliflowers to the right consistency is the trick to this soup. If the cauliflowers get overcooked it becomes mushy.

Don’t chop the cauliflowers too small as it will easily become mushy.

Can add pepper to the tempering.

Adding milk is just to give a body to the clear soup.

Don’t boil the soup after adding the lime juice. If boiled for too long it becomes a bitter.

Visual clicks

Take all your ingredients ready.
Take all your ingredients ready.
Take 5 cups of water in a vessel.
Take 5 cups of water in a vessel.
Add the cut pieces of cauliflower, onions, tomatoes and green chili.
Add the cut pieces of cauliflower, onions, tomatoes and green chili.
Add required amount of salt and allow it to boil.
Add required amount of salt and allow it to boil.
Add the turmeric powder also at this stage.
Add the turmeric powder also at this stage.
Cover and cook for 10 mins.
Cover and cook for 10 mins.
After sometime check if the cauliflower is cooked.
After sometime check if the cauliflower is cooked.
It should be breakable in hand and need to be careful not to overcook.
It should be breakable in hand and need to be careful not to overcook.
Add the cooked moong dal at this stage. Mix everything and adjust salt if needed.
Add the cooked moong dal at this stage. Mix everything and adjust salt if needed.
Take little oil in a pan.
Take little oil in a pan.
Temper fennel, cardamom and cinnamon.
Temper fennel, cardamom and cinnamon.
Add curry leaves.
Add curry leaves.
add the tempered mixture to the soup and give it a quick boil.
Add the tempered mixture to the soup and give it a quick boil.
Add 2 tbsp. of milk.
Add 2 tbsp. of milk.
Add a lavish amount of chopped coriander leaves. Switch off the stove.
Add a lavish amount of chopped coriander leaves.
Add lime juice and switch off the stove.
Add lime juice and switch off the stove.
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The cauliflower soup is ready to be served. Just have it in between breakfast and lunch.

The Cauliflower Soup is ready to be served. It can be had as a soup or it can be added to rice instead of any rasam also. Try and let me know if you liked it.

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13 thoughts on “Cauliflower Soup (Chettinad Style)

      1. Thanks for the tip. I will try. Though I am not a good cook, I will try as Indian cuisine is delicate 😉Oh I googled drumstick and these leaves are not available here. But I will try to see if Little India has them. 😊

        Liked by 1 person

    1. Haha. Neethu. I am not a vegetarian. I can understand why you asking me this question. I don’t post non veg. Actually my hubby is a veg ( he doesn’t eat egg also), but me and kids eat. But elder one choosy though. I cook mostly when my husband is not in town. So it’s just not in the blog yet. Will do them soon. Happy weekend.

      Like

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