Mirthanya soup

Discussion in 'Recipe Central' started by kavithams, Jan 7, 2012.

  1. kavithams

    kavithams New IL'ite

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    dear All,

    if anyone know how to make Mirthanya soup..please let me know,

    kavitha
     
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  2. blessbabydust

    blessbabydust IL Hall of Fame

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    Hi kavitha
    i enquired to all my friends and closest recipie i could get is this :-
    Ingredients:
    15-20 curry leaves
    20-30 Peppercorns
    3 tsp jeera
    Asafoetida (a pinch)
    3 tsp sesame oil (Til Oil)
    Tamarind pulp (Lemon size tamarind soaked in water and made into a pulp)
    Salt to taste
    Jaggery – a small piece
    1. Take the curry leaves, jeera, peppercorns and some of the tamarind pulp and grind to a smooth paste.
    2. Add some water to the remaining tamarind pulp (about 1- 1 1/2 cup water to 1 cup of tamarind pulp). The result should be a soup like consistency, not too watery, not too thick.
    3. Take a heavy bottomed vessel or kachitti if you own one. Add the sesame oil to it and heat it on a low flame. After the oil gets hot, add the asafoetida first. Wait till it starts to smoke a little (make sure it doesn’t burn just enough to get an aroma), then add the jeera or cumin seeds.
    4. After about 2 minutes, add the tamarind water, then add the jeera-peppercorn paste. Add salt to taste. Turn the flame to low and cook for about 10 minutes. The mixture will start to boil and thicken a little.
    5. Add the piece of jaggery and boil for another 5 minutes. The kuzhambu should now resemble a thickened soup.
    Enjoy with hot white rice and some dry vegetable and vadam(vadiyalu/ or chips.
     

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