During the rainy monsoon season, warm yourself with the savoury flavours of classic Indian soups. These comforting bowls of traditional soups will keep you warm and full.
There's nothing like a warm bowl of soup to chase away the chill of the monsoon season and the rain showers. Several traditional soups in Indian cuisine are not only delicious but also great for keeping warm during this time of year. These soups are typically loaded with flavorful spices and healthy ingredients to provide nourishment and comfort. Traditional Indian soups, from the hearty rasam to the lighter tomato shorba, each have their own distinct flavour profiles and gratifying effects. So, if you want to get the most out of the monsoon season, make sure to add these hearty soups to your menu.
A bowl of tomato or pepper rasam, two of the most popular soups in Southern India, is the perfect remedy for a rainy day. This traditional South Indian dish is made with a variety of spices and tamarind juice. There are a number of other medicinally useful elements in the dish, including turmeric, tomato, chilli pepper, pepper, garlic, curry leaves, mustard, and coriander. Rasam is not only great for digestion, but it is also widely regarded as an effective home cure for the flu. Many people eat it with steamed rice, although it can be enjoyed on its own.
Dal is a staple food in India and is enjoyed by people of all ages. The same meal can be transformed into a soup by adding some heat, veggies, and more seasonings. This protein-packed and adaptable soup can be prepared with a single kind of lentils or a combination of many. Vegetables, herbs, and spices of many kinds can be added to enhance the dish's flavour.
The Anglo-Indian culture places a strong emphasis on Mulligatawny soup, a flavorful dish thought to have originated in Madras during the colonial era. It has all the flavour you love from Indian and English cuisines together! The soup got its name from the Tamil words for pepper ('milagu') and water ('tanni'). This soup is reminiscent of the South Indian rasams and is made with chicken broth, though mutton or veggie stock may be used. Lentils, chilies, onions, coconut milk, cinnamon, cloves, and black pepper are the main components of this soup. Potatoes, carrots, and even apples are among the vegetables in this soup.
The Konkan regions of Maharashtra are known for their Kairiche saar, also known as Kairiche Kadhi. It's has a tangy bite, a sugary undertone, and a hint of heat. This curry is typically served over rice and features raw mango as its major ingredient. The main difference between the many varieties of this delicious stew is whether or not coconut milk is used; jaggery can be substituted in its place.
Ulavacharu is a traditional Andhra recipe for a gravy or rasam-like dish made from ulava, or horse gram. The farmers' wives of the Guntur and Krishna regions of Andhra are credited with the creation of this meal. Horse gram is the primary component. Cooking the meal in lentil stock with tamarind paste and other spices is another option.
The mutton in mutton paya soup comes from the lamb's legs or trotters, making it one of the healthiest options. The calcium in this soup is great for the bones and joints, therefore it's often advised for both young and old. Paya curry or soup is made by simmering goat trotters with a variety of spices. It's a delicious meal because of the rich broth and the chewy bones.
Pandhara rassa is a soup-like gravy cooked with chicken or mutton that has its roots in the city of Kolhapur in Maharashtra. Prepared with mutton broth, coconut milk, red chilli seeds, poppy seeds, and a few spices, this white-colored and flavorful chicken or mutton gravy has a creamy, stew-like texture.