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Soups and Chutneys to keep you cool

April 01, 2013  by: ushakiran  Points: 12   Category: Food & Drinks  Earning $0.40   Views: 1158

Sharing some recipes for soups and chutneys



Soups are very nutritious , also light on your digestive system. It is good to consume home made soups instead of having the commercially available ones which tend to have preservatives and are definitely not made from fresh ingredients.

Summer is the time to have lots of fresh soups that cool your system and keep you in good health. I am giving a few recipes for wholesome and nutritious soups and chutneys that can easily be made at home and can even be had as a main course by those planning to lose weight.

Cucumber soup

Cucumber - long medium sized
Salt and pepper to taste
Mint and coriander leaves a few
A small piece of ginger , grated

Remove the skin and the seeds of the cucumber and cut it into small pieces. Heat 2 cups of water and when the water begins to boil add the cucumber , mint and coriander leaves and the grated ginger. Switch off the stove and allow it to cool. Blend in a mixer until smooth . Add salt and pepper to taste. You can either have it at room temperature or chilled.

Palak and corn soup.

Palak one bunch cleaned and chopped
Corn - one small cup boiled until soft
Onion - one chopped
Grated ginger
Salt and pepper to taste
Cream or yogurt a large spoonful

In a pan heat some oil and add the onions and fry until transparent, add the palak leaves and fry for a while. Mix the palak and onion mixture with corn and grated ginger and two cups of water and blend in a mixer. Boil the mixture once adding salt and pepper to taste. Add more water if you prefer a thinner consistency. Add cream or yogurt while serving. This soup can be had either warm or chilled.


Chutneys are another delightful and tasty addition to any meal. There are hundreds of varieties of chutneys that are prepared all over the country and most Indians love to have them as a side dish along with Idlis, Dosas, rice ,chapatis , poories , or even as sandwich spread !

Onion and tomato chutney

Onion - one chopped finely
Tomato - one large chopped finely . Add a pinch of turmeric and boil the tomato pieces with a cup of water until it becomes soft and tender.
Green chilies - 2 chopped
Jeera or cumin seeds - 1 teaspoon
Urad dhal ( black gram dhal) seeds - 1 teaspoonful
Curry leaves a few
Grated coconut one tablespoonful
Garlic 2 or 3 flakes
Tamarind if needed ( if the tomatoes are sweet)
Salt to taste

Heat a little oil in a pan and add the urad dhal , cumin seeds, onions, curry leaves and green chilies and fry for a while, now add the coconut gratings and fry until it turns slightly brown. Mix all the fried ingredients with the boiled tomato. Add salt and tamarind if required and blend in a mixture until smooth. Can be had with Dosas, Idlis, Chapatis or with rice.

Methi seeds and curry leaves chutney

This Chutney is supposed to be very cooling for our system and in southern parts is often prepared during summer months .
Methi seeds - 2 tablespoonful
Jeera or cumin seeds - 1 teaspoonful
Pepper corn - 10 -12 or according to taste
Curry leaves - a handful
Coconut - grated 2 tablespoonful
Tamarind a small piece
Garlic flakes - 3 or 4
Salt to taste
A small piece of Jagery
Curds 2 tablespoonful

In a pan heat a little oil or ghee and lightly fry the methi seeds first and take it off the stove. Soak the methi seeds in a little water. In the meantime roast the jeera seeds, pepper corns, curry leaves and the grated coconut . Cool the ingredients and blend the mixture with the soaked methi seeds (using the water as well) garlic flakes, tamarind, jagery and salt to taste. Mix in the curds into the chutney before serving.
This is a very tasty chutney that is normally had with rice at the beginning of the meal.

Cauliflower leaf Thambuli
Most people discard the most nutritious part of Cauliflower, the leaves.One can add it to the curry or while making dhal and also make tasty dishes with it. I am sharing one such recipe for Thambuli or Chutney which is very popular among the Konkanas.

Cauliflower leaves - clean and chop into small pieces and cook in a cup of water to which a pinch of turmeric powder has been added
Coconut - One small cupful
Green chilies - 2
Cumin seeds or jeera - 1 tsp roasted
Urad(black gram )dhal - 1 table spoonful roasted
Pepper corns a few
Salt to taste

In a mixer jar add the cooked cauliflower leaves and the rest of the ingredients adding enough water to get a semi solid consistency, into a smooth paste.
Season with oil, mustard seeds and curry leaves. This can be had as a gravy along with rice and is a popular dish often made during summer months.


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