Tingle-UR-Tastebuds

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.

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

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

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.