Vegetarian Soups

Rasam Soup

Ingredients:

• 1/2 cup toor dal (split pigeon peas)

• 2 cups of water

• 2 medium-sized tomatoes, chopped

• 1 tbsp tamarind paste

• 1 tbsp rasam powder

• 1/4 tsp turmeric powder

• 1/4 tsp asafoetida

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 tsp black pepper

• 2-3 dried red chilies

• 2 cloves of garlic, minced

• Few curry leaves

• 2 tbsp chopped coriander leaves

• Salt to taste

• 1 tbsp ghee

Instructions:

1. Rinse the toor dal in water and pressure cook it with 2 cups of water until soft and mushy.

2. Heat ghee in a pan and add mustard seeds, cumin seeds, dried red chilies, asafoetida, and curry leaves. Saute until mustard seeds splutter.

3. Add chopped tomatoes, turmeric powder, salt, and garlic. Cook until the tomatoes are soft and mushy.

4. Add the cooked toor dal to the tomato mixture along with 2 cups of water, tamarind paste, rasam powder, and black pepper.

5. Bring the mixture to a boil and let it simmer for 5-10 minutes on low heat.

6. Garnish with chopped coriander leaves and serve hot with rice.

Sambar Soup

Ingredients:

• 1 cup toor dal (split pigeon peas)

• 1 cup mixed vegetables (carrot, beans, potato, pumpkin)

• 1 onion, chopped

• 1 tomato, chopped

• 1 tbsp sambar powder

• 1/4 tsp turmeric powder

• 1/4 tsp asafoetida

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 2-3 dried red chilies

• Few curry leaves

• 2 tbsp chopped coriander leaves

• Salt to taste

• 1 tbsp ghee

Instructions:

1. Rinse the toor dal in water and pressure cook it with 2 cups of water until soft and mushy.

2. In a pan, heat ghee and add mustard seeds, cumin seeds, dried red chilies, asafoetida, and curry leaves. Saute until mustard seeds splutter.

3. Add chopped onions and cook until they turn translucent.

4. Add chopped tomatoes, mixed vegetables, turmeric powder, salt, and sambar powder. Cook until the vegetables are tender.

5. Add the cooked toor dal to the vegetable mixture and simmer for 5-10 minutes.

6. Garnish with chopped coriander leaves and serve hot with idli or dosa.

Coconut Soup

Ingredients:

• 1 can coconut milk

• 1 cup mixed vegetables (carrot, beans, potato, peas)

• 1 onion, chopped

• 2 cloves of garlic, minced

• 1/2 inch ginger, grated

• 1 green chili, slit

• Few curry leaves

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1/4 tsp turmeric powder

• 1/4 tsp asafoetida

• Salt to taste

• 2 tbsp chopped coriander leaves

• 1 tbsp coconut oil

Instructions:

1. Heat coconut oil in a pan and add mustard seeds, cumin seeds, asafoetida, and curry leaves. Saute until mustard seeds splutter.

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2. Add chopped onions and saute until they turn translucent.

3. Add minced garlic, grated ginger, and green chili. Saute for a minute.

4. Add mixed vegetables, turmeric powder, and salt. Mix well and cook for 2-3 minutes.

5. Add coconut milk and 1 cup of water. Mix well and bring the mixture to a boil.

6. Reduce the heat to low and let the soup simmer for 10-15 minutes or until the vegetables are tender.

7. Garnish with chopped coriander leaves and serve hot with bread or appam.

Tomato Soup

Ingredients:

• 4 medium-sized tomatoes, chopped

• 1 onion, chopped

• 2 cloves of garlic, minced

• 1 tsp cumin seeds

• 1 tsp black pepper

• Few basil leaves

• Salt to taste

• 2 cups of water

• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a pan and add cumin seeds. Saute for a minute.

2. Add chopped onions and garlic. Cook until onions turn translucent.

3. Add chopped tomatoes, black pepper, and salt. Cook for 5-7 minutes or until the tomatoes are soft and mushy.

4. Add 2 cups of water and let the mixture boil for 5-7 minutes.

5. Blend the soup mixture until smooth using an immersion blender or a regular blender.

6. Pour the soup back into the pan and add chopped basil leaves.

7. Heat the soup for 2-3 minutes and serve hot with croutons.

Mulligatawny Soup

Ingredients:

• 1/2 cup toor dal (split pigeon peas)

• 1 onion, chopped

• 1 carrot, chopped

• 1 potato, chopped

• 1 tsp cumin seeds

• 1 tsp black pepper

• 2-3 cloves of garlic, minced

• 1 inch ginger, grated

• 1 tbsp coriander powder

• 1 tsp turmeric powder

• 1 tsp garam masala powder

• 1 can coconut milk

• 2 cups of water

• Salt to taste

• 2 tbsp ghee

Instructions:

1. Rinse the toor dal in water and pressure cook it with 2 cups of water until soft and mushy.

2. In a pan, heat ghee and add cumin seeds. Saute for a minute.

3. Add chopped onions, minced garlic, and grated ginger. Cook until onions turn translucent.

4. Add chopped carrots and potatoes. Mix well and cook for 2-3 minutes.

5. Add coriander powder, turmeric powder, garam masala powder, black pepper, and salt. Mix well and cook for a minute.

6. Add cooked toor dal to the vegetable mixture along with 2 cups of water and coconut milk. Mix well and bring the mixture to a boil.

7. Reduce the heat to low and let the soup simmer for 15-20 minutes.

8. Garnish with chopped coriander leaves and serve hot with bread or rice.

Rasam Vada

Ingredients:

• 1 cup urad dal (black gram)

• 1/2 cup toor dal (split pigeon peas)

• 2 tbsp chopped coriander leaves

• 1 tsp cumin seeds

• 1/2 tsp black pepper

• Few curry leaves

• Salt to taste

• Oil for deep frying

For Rasam:

• 2 medium-sized tomatoes, chopped

• 1 tbsp tamarind paste

• 1 tbsp rasam powder

• 1/4 tsp turmeric powder

• 1/4 tsp asafoetida

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 tsp black pepper

• 2-3 dried red chilies

• 2 cloves of garlic, minced

• Few curry leaves

• 2 tbsp chopped coriander leaves

• Salt to taste

• 1 tbsp ghee

Instructions:

1. Rinse the urad dal and toor dal in water and soak them separately for 2-3 hours.

2. Drain the water and grind the urad dal and toor dal separately into a fine paste using a blender.

3. Mix the ground dal, chopped coriander leaves, cumin seeds, black pepper, curry leaves, and salt in a bowl.

4. Heat oil in a deep frying pan.

5. Make small round balls of the dal mixture and flatten them into a vada shape. Deep fry the vadas until golden brown.

6. For rasam, heat ghee in a pan and add mustard seeds, cumin seeds, dried red chilies, asafoetida, and curry leaves. Saute until mustard seeds splutter.

7. Add chopped tomatoes, turmeric powder, salt, and garlic. Cook until the tomatoes are soft and mushy.

8. Add 2 cups of water, tamarind paste, rasam powder, and black pepper to the tomato mixture. Bring the mixture to a boil and let it simmer for 5-10 minutes on low heat.

9. Add the fried vadas to the rasam and let it simmer for 2-3 minutes.

10. Garnish with chopped coriander leaves and serve hot.

Tomato Shorba

Ingredients:

• 4 medium-sized tomatoes, chopped

• 1 onion, chopped

• 2 cloves of garlic, minced

• 1 tsp cumin seeds

• 1 tsp black pepper

• Few mint leaves

• Salt to taste

• 2 cups of water

• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a pan and add cumin seeds. Saute for a minute.

2. Add chopped onions and garlic. Cook until onions turn translucent.

3. Add chopped tomatoes, black pepper, and salt. Cook for 5-7 minutes or until the tomatoes are soft and mushy.

4. Add 2 cups of water and let the mixture boil for 5-7 minutes.

5. Blend the soup mixture until smooth using an immersion blender or a regular blender.

6. Pour the soup back into the pan and add chopped mint leaves.

7. Heat the soup for 2-3 minutes and serve hot with croutons.

Tamatar Ka Shorba

Ingredients:

• 4 medium-sized tomatoes, chopped

• 1 onion, chopped

• 2 cloves of garlic, minced

• 1 tsp cumin seeds

• 1 tsp black pepper

• Few coriander leaves

• Salt to taste

• 2 cups of water

• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a pan and add cumin seeds. Saute for a minute.

2. Add chopped onions and garlic. Cook until onions turn translucent.

3. Add chopped tomatoes, black pepper, and salt. Cook for 5-7 minutes or until the tomatoes are soft and mushy.

4. Add 2 cups of water and let the mixture boil for 5-7 minutes.

5. Blend the soup mixture until smooth using an immersion blender or a regular blender.

6. Pour the soup back into the pan and heat it for 2-3 minutes.

7. Garnish with chopped coriander leaves and serve hot with croutons.

Mullangi Soup

Ingredients:

• 1 white radish, chopped

• 1/2 cup toor dal (split pigeon peas)

• 1 onion, chopped

• 1 tomato, chopped

• 1 tsp cumin seeds

• 1 tsp black pepper

• 2-3 cloves of garlic, minced

• 1 inch ginger, grated

• 1 tbsp coriander powder

• 1 tsp turmeric powder

• 1 tsp garam masala powder

• 2 cups of water

• Salt to taste

• 2 tbsp ghee

Instructions:

1. Rinse the toor dal in water and pressure cook it with 2 cups of water until soft and mushy.

2. In a pan, heat ghee and add cumin seeds. Saute for a minute.

3. Add chopped onions, minced garlic, and grated ginger. Cook until onions turn translucent.

4. Add chopped tomatoes and white radish. Mix well and cook for 2-3 minutes.

5. Add coriander powder, turmeric powder, garam masala powder, black pepper, and salt. Mix well and cook for a minute.

6. Add cooked toor dal to the vegetable mixture along with 2 cups of water. Mix well and bring the mixture to a boil.

7. Reduce the heat to low and let the soup simmer for 15-20 minutes or until the vegetables are tender.

8. Garnish with chopped coriander leaves and serve hot with bread or rice.