Classic South Indian Ginger Soup Recipes

18 EASY INDIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Indian soup in 30 minutes or less!

INDIAN GINGER SOUP

Steps:

• Put the water into a large pot and bring it to a boil.
• Add the ground ginger. Cook over medium heat for 3 or 4 minutes.
• Add the honey, lime juice, pepper, and cooked rice. Stir well. Heat again.
• Serve hot, garnishing the bowls with the lime slices.

GINGER AND CURRY LEAF RASAM (ADRAK AUR KARI-PATTA RASAM)

Steps:

• 1. Place the lentils, 4 cups water, turmeric, and salt in a large pot and cook over medium-high heat until the lentils are tender, about 30 minutes, frequently skimming off any foam with a spoon.
• 2. In a heavy-bottom pot, heat the oil over medium heat and add the curry leaves, stirring until very fragrant, about 1 minute. Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger, and tomato and cook until the tomato begins to dry, about 3 minutes. Add the lentils, 2 1/4 cups water, the coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.
• 3. Season with salt and serve hot, garnished with the fried curry leaves.

CLASSIC SOUTH INDIAN GINGER SOUP

Steps:

• 1. Soak the dal 30 minutes in 1/2 cup water. Then, in a blender, grind together the dal and water, cumin seeds, black peppercorns, green chili peppers, and ginger to make as smooth a paste as possible.2. Transfer to a medium saucepan. Mix in the water and salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer, about 5 minutes. Transfer to a bowl, cover, and keep warm.3. Heat the oil (or ghee) in a small saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the asafoetida, red chili pepper, and curry leaves. Stir about 30 seconds and mix well into the soup. Garnish with the cilantro and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.