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Mudavatukaal Kizhangu Soup

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

Take a sip of this herbal concoction Mudavatukaal Kizhangu Soup that replenishes your body in an instant, gifted by Mother Nature.

mudavaatukal kizhangu soup recipe

Main Ingredients
 1 No Of Mudavattukal Kizhangu (medium size)
 10 Nos Of Shallots
 1 No Of Green Chili
 2 Pinches Of Turmeric Powder
For Tempering
 1 tsp Sesame Oil
 1 No Of Bay Leaf
 1 No Of Anise
 4 Nos Of Clove
 1 Inch of Cinnamon (surul pattai)
 1 No Of Dried Red Chili
 1 tsp Fennel Seeds
 1 tsp Black Pepper
 4 Nos Of Garlic Cloves (crushed)
 1 Sprig Of Curry Leaves
Other Ingredients
 Required Amount Of Rock Salt
 Required Amount Of Water
For Garnishing
 A Tiny Bunch Of Coriander Leaves
Priliminary Preparation: Wash, scrape and chop the Mudavatukaal kizhangu
1

Take one medium sized Mudavatukkal kizhangu and wash it thoroughly in water and scrape the fluffy outer skin with a scraper or a knife. Peel off the skin completely and chop them off into small pieces and drop it in a bowl of water.

2

Peel off the skin from the shallots too.

Secondary Step: Make The Mudavatukaal Soup:
3

Heat an earthern Pot (mansatti) and tip in a teaspoon of sesame oil and when it is heated, just drop in a teaspoon of fennel seeds along with a roughly torn dried red chili and some curry leaves and crushed garlic.

4

Similarly add the measured quantities of bay leaf, anise, cloves, cinnamon and peppercorns along with a slit green chili.

5

When the tempering is over, just plop in the shallots into the mansatti and stir well.

6

After a minute or two, throw in the Mudavatukaal kizhangu pieces with a nice stir.

7

Sprinkle the required amount of salt along with a few pinches of turmeric powder.

8

Lower the flame and pop the lid on and let it remain in low flame for about fifteen minutes approximately.

9

When the aroma starts wafting out from the mansatti, open the lid and change the flame to high mode.

10

When it comes to a boil (after five minutes approximately) turn off the flame and sprinkle a lavish spread of lush green coriander leaves and turn off the flame.

11

Filter the soup using a colander and serve it hot in a soup bowl on a cold evening after topping it up with a dash of butter or ghee.