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Chettinadu Cauliflower Soup


This is a simple and flavorful soup with Indian spices and the recipe I noted down long time back from a Tamil Magazine.
This soup can be either served as an appetizer or can be mixed along with white rice like rasam with some veggie fry.
Its a kind of healthy and  balanced food,moong dhal is used for thicken the soup and its a complete meal if it is served with toast or rice.
I personally prefer to have it with white rice for a comforting lunch,but today I had it like soup along with some toast as I have severe cold.Off to the recipe......................


Basic Information

Preparation Time 10 minutes
Cooking time       20 minutes
Serves 3 (generously)


Ingredients

IngredientQuantity

Cauliflower(small florets)		11/4cups
Moong dhal/paasiparuppu3tbs
Onion(finely chopped)1(medium size)
Tomato(chopped)1(medium size)
Garlic/poondu3 cloves
Green chilly/pachamilgai4-5(cut into strips)
Ginger/inji1/2' piece
Turmeric powder1/4tsp
Curry leaves/karivepillai 1 sprig
Coriander leaves/kothamalli1tbs(chopped)
Lemon juice1-2tsp
Salt1tsp
Oil1tbs

For the tempering

IngredientQuantity
Cloves/lavangam4
Cinnamon/pattai1 ich piece
Star anise1
Bay leaf/biriyani ilai 1
Fennel seeds/sombu1/4tsp
Cumin seeds/jeeragam1/4tsp
Black stone flower/kalpaasi 1


Method

Cook the moong dhal with enough water in a pressure pan or cooker 3-4 whistles.Put the  cauliflower florets in boiling water with a pinch of salt and turmeric powder.Cook the till the cauliflower is 3/4th done,drain the excess water and pound the garlic and ginger in a mortar,keep it aside.
Heat a pan with oil and do the tempering with the ingredients given add the onion and green chilly.Saute it till transparent,then goes i the ginger and garlic.Cook it till the raw smell goes off.


Now add the chopped tomato,cook it until mushy,then add in the cooked and mashed dhal.Add in around 11/2- 2 cups of water.


Add the salt and let it boil for 3-4 minutes,now add the cooked cauliflower florets.Cook it 3-4 minutes in a medium flame,finally add the coriander leaves and lemon juice.Put off the fire.


Cauliflower soup is ready.



Enjoy.................................................................


  • Remove the bay leaves and other whole spices from the soup before serving.
  • Here I used only green chillies for the spiciness if you want it to be spicier for rice add 1/4 tsp of chilly powder or can increase the number of green chillies.
This is off to Cooking from Cook Book Challenge November week 2.


Sumber http://www.naliniscooking.com
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