Chettinad Cauliflower Soup; nay Broth

Spices form an integral part of Chettinad Cuisine. It adds flavour to their dishes, making it hearty. Chettinad delicacies spring from the frugal resources available; and they rely more on stored produce for their delectable delicacies. Most of their dishes are thin and broth like; making it healthy. Subtle uses of spices along with simple methods makes this cuisine unique. Bay leaf balances the aroma and mellows the dish.

Chettinad Cauliflower Soup; nay Broth


Cauliflower florets 2 cups

Onion 1, sliced

Tomato 1, diced

Green Chilies 2, slit

Moong Dal 1 Tbsp

Tur dal 1 Tbsp

Oil 1 Tbsp

Urad dal ½ tsp

Peppercorns ½ tsp

Cumin Seeds ½ tsp

Bay Leaf 1

Cardamom 1

Poppy Seeds ½ tsp

Fennel seeds ½ tsp

Curry leaves 1 sprig

Coriander leaves 2 Tbsp

Turmeric Pd ¼ tsp

Salt to taste


Pressure cook both the lentils (moong and tur dal) in 2 cups of water for 7 minutes. The lentils should dissolve totally in the water (Lentil Broth)

Boil water and add a tsp of salt in it. Blanch cauliflower florets in the water for 2 minutes.

Heat oil in a deep pan and tip in the contents of the spice plate.

After a minute, add onions, tomatoes, chili, turmeric pd, coriander and curry leaves.

Add the thin lentil broth and bring the soup to a boil. Add salt to taste.

Add in the florets and simmer for 5 minutes.

Add lemon juice to taste (optional).

Garnish with chopped corriander leaves and serve hot as a broth.

It makes a light lunch when served with rice and vegetables.

Sharing this at Annarasa's Think Spice...Think Bayleaf; an event that was flagged off from Sunita's World.


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