mammuskitchen.com mammuskitchen.com
  • scissors
    August 9th, 2010MammuSoups

    I love this sweet and tangy soup as my second course for dinner or lunch.

    Cooking time: 45 Minutes

    Servings: 4

    Ingredients

    1. Arvi/Taroroot/Chemadumpa – 6
    2. Finely chopped onions – 1 cup / 1/2 medium sized onion
    3. Green chilies – 2, slit
    4. Salt – 3/4 tablespoon
    5. Jaggery – 2 table spoon, or you can substitute with sugar
    6. Curry leaves – 10
    7. Turmeric seeds – 1/4 teaspoon
    8. Oil – 2 tablespoons
    9. Tamarind pulp – 1 table spoon (or soak about 2 tablespoons of tamarind in warm water and squeeze)

    Cooking Procedure

    1. Cook the Arvi in water, until soft. Peel and cut them into 1 inch pieces.

    2. Heat oil in a heavy bottom pan, add turmeric seeds, curry leaves and let the splutter. Add the onion, green chilies, cover with lid and cook for 5-6 minutes. Add Arvi pieces and cook for 2 more minutes.

    3. Now add the tamarind paste, 3 cups of water, salt, red chili powder, jaggery. Cover with lid and cook under low heat for about 30 minutes.

    Serve hot with white rice.

  • scissors
    July 21st, 2010MammuSoups, Vegetarian

    Drumstick Lentil Soup , Munakkada pappucharu

    1. Toor dal/Yellow lentil/kandi pappu – 1 cup
    2. Drum sticks – 3, cut into 2 inch pieces
    3. Green Chilies – 3, slit into halves
    4. Tomato – 1/2, cut into 1/2 inch pieces
    5. Onion – 1/2, cut into 1 inch pieces
    6. Carrot – 1 small, sliced to circles
    7. Cilantro – 1/4 bunch, chopped
    8. Salt – 2 tbl sp
    9. Turmeric – 1/4 teaspoon (optional)
    10. Cumin seeds – 1/2 teaspoon
    11. Tamarind or tamarind paste- 2 tbl sp
    12. Oil – 2 tbl sp
    13. Ghee/Butter – 1/2 tbl sp
    14. Garlic Cloves – 2
    15. Cumin seeds – 1/4 tbl sp
    16. Mustard seeds – 1/4 tbl sp
    17. Curry Leaves – 10 leaves
    18. Red chili powder – 1tbl sp

    Cooking Procedure

    1. Soak the tamarind in 3-4 tbl spoons of water and set aside.
    2. Add 2 cups of water to the Yellow lentil/kandi pappu and pressure cook for about 15 minutes under medium heat.
    3. While the lentils are cooking, heat the ghee and oil in a stock pot, add the cumin seeds, mustard seeds, curry leaves, turmeric and let them splutter. Add the drum sicks, carrots and let the cook for 5 minutes. Now add the onions and tomatoes and cook until medium soft.
    4. While the vegetables are cooking, smash the cooked lentils. Squeeze the soaked tamarind (tamarind pulp if you have already), and add it to the lentils. You can add water while squeezing the tamarind.
    5. Add the lentil tamarind mix to the cooked vegetables. Add 4 cups of water, red chili powder, salt, sambar powder, close the lid and let it boil for 10 more minutes.
    6. Add the chopped cilantro and turn off the heat.

    Serve hot with white rice. You can eat this with yogurt rice also.