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Monday, 12 September 2011



Ingredients
Fresh green beans( chopped)- 1/2cup
Carrot( chopped)- 1/2cup
Cabbage( chopped)- 1/2cup
Button Mushroom( chopped)- 2cups
Onion large( chopped)- 1
Tomato large( chopped)- 1
Curry leaves- few
Coriander leaves- few
Red chilli powder-1 tsp
Black pepper powder- 1/2 tsp
Coriander powder- 2 tbsp
Water- 4 cups
Salt to taste

For tempering
Oil- 2 tbsp


Method
In a large cooking pot add green beans, carrot, cabbage, mushroom, onion, tomato, curry leaves, coriander leaves, red chilli powder, black pepper powder, coriander powder, water and required salt. Bring the soup mixture to boil, check the seasoning and cook on medium heat for 5 mins. In a small sauce pan heat oil, when oil is hot add the vadagam and fry for a sec till the aroma rises. Add this tempering to the simmering soup and remove the soup from heat. Serve hot Kaikari Kalan Soup as starter with papad.

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