Shreya Cheema
Rasam
This zesty South Indian preparation is made with toor dal. It comes in countless variations, with region-specific recipes like Mysore rasam with grated coconut or veppam poo rasam.
Tomato Saar
Hailing from Maharashtra, tomato saar is a tangy vegetarian soup prepared by boiling and pureeing tomatoes. It's then seasoned with tamarind, cumin, mustard seeds, curry leaves, and peppercorns.
Mulligatawny Soup
Mulligatawny soup is an Anglo-Indian creation born in Madras. Most recipes include lentils, vegetables, coconut milk, and spices like bay leaf, cinnamon, and black pepper.
Ulava Charu
Ulava Charu, reminiscent of rasam, is a traditional Andhra soup made with horse gram lentils (ulavalu). These lentils are a powerhouse of protein, calcium, and iron.
Murungai Keerai
This traditional soup from South India combines nutrient-rich drumstick leaves with tomato, garlic, and onion to create a wholesome and flavourful dish.
Kharode Ka Soup
Also known as paya ka shorba, it is a Mughlai clear bone broth prepared with goat or lamb trotters. Slow-cooked to perfection, this soup releases essential nutrients and is especially nourishing during sickness.
Pandhara Rassa
Pandhara rassa is a Maharashtrian dish made with chicken or mutton. It has a creamy, white stew-like texture and is prepared using coconut milk, mutton broth, spices, poppy seeds, and red chilli seeds.
Dal Soup
Usually had with rice or chapati, dal can also be turned into a protein-rich soup with vegetables, spices, and lentils of your choice. Make it more nutritious by seasonal vegetables, herbs, or spices.