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Keerai Tannisaru

1.Any green (spring onion, leaves of drum-stick etc, cleaned and cut into small pieces-4 cups.
2.Toor Dhal-half cup
3.Small onions-sliced into .25 cm thick pieces
4.Tomato-1 no cut into small pieces
5.shredded coconut – half cup
6.Sombu – 2 tsp
7.Red chili powder 2 tsp
8.Coriander powder – 4 tsp
9.Turmeric powder – half tsp
10.Oil-6 tsp
11.Salt to taste
12.Karuvadagam – 3 tsp

1.Boil door dhal. Grind cocunut with sombu into smooth paste
2.Heat 5 cups of water (better to use the water used for cleaning rice) in a kadai, add red chili powder, coriander powder, turmeric powder, onion, tomato and boil for about 8-10 m.
3.Add greens and boil for another 2 m,
4.Add cocunut-sombu paste, boiled toor dhal and boil for another 3 m.
5. Heat oil in a kadai, reduce heat and add karuvadagam. After it splutters, add it to tannisaru. Close with a lid and boil for one more minute.

Mixed Vegetables Soup


  • Carrot 100 g
  • Beans 100 g
  • Green Peas 100 g
  • knol kol 100 g
  • chow-chow 100 g
  • Big onion 250 g
  • Tomato 200 g
  • Butter 2 tbs
  • Pepper Powder 1 tbs
  • Coriander leaves, coarsely cut 1/4 cup
  • Salt to taste
  • Roasted bread

Preparation: Clean and cut all vegetables and onionĀ  into small pieces


  1. Boil 8 cups of water in a vessel
  2. Add 1 tbs butter in a cooker, add cut vegetables, onion, tomato and saute for 2 min
  3. Add boiling water to the above, pressure cook for 3 min
  4. When cool, strain half the vegetables and grindĀ  it into a paste
  5. Add the paste to the steamed vegetables and stock, salt and 1 tbs butter
  6. Bring to boil and, if needed, add enough water to get proper consistency
  7. Add cut coriander leaves and remove from heat
  8. Serve the soup in bowls after sprinkling pepper powder on the top along with roasted bread