I prefer traditional South Indian Soup over any chinese/continental way! Yeah….rich in spices and fresh veggies certainly makes it delectable! The spices induces the digestive juices. Veggie’s vitamins, both water soluble and fat soluble are retained in the soup bowl!

Ingredients:

To be Toasted Each Seperately and Powdered Togather:

Coriander seeds 1 fistful
Whole peppercorns 2 spoons
Cumin seeds 2 spoons

Coarsely Wet-Grind These:

Chilies 1-2
Onion 1 small bulb
Ginger 1-2″ piece
Garlic 2-3 beads
Tomato 1
Curry leaves few
Coriander leaves few

To chop:

Cauliflower – 1 cup(teeny meeny bits)
Scalion 1
Tomato 1
Cilantro leaves few
Salt
Turmeric 1 pinch

Sesonning:

Cumin seeds 1/2 spoon
Peppercorns 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

In a wide pot/dutch oven, heat oil. Add pepper, cumin and curry leaves. Wait till it pops up.

Add chopped ingredients, salt and pinch of turmeric to it. Saute for few minutes.

Add 4-6 mugs of water…bring it to boil. Add powdered spices too. Let this boil really well over low-medium heat! Maybe till all the spices and veggies flavour steep into the soup liquid.

Remove from heat and serve immediately as a starter. Serves best as a in between- meals.