Take a sip of this herbal concoction Mudavatukaal Kizhangu Soup that replenishes your body in an instant, gifted by Mother Nature.
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.
Peel off the skin from the shallots too.
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.
Similarly add the measured quantities of bay leaf, anise, cloves, cinnamon and peppercorns along with a slit green chili.
When the tempering is over, just plop in the shallots into the mansatti and stir well.
After a minute or two, throw in the Mudavatukaal kizhangu pieces with a nice stir.
Sprinkle the required amount of salt along with a few pinches of turmeric powder.
Lower the flame and pop the lid on and let it remain in low flame for about fifteen minutes approximately.
When the aroma starts wafting out from the mansatti, open the lid and change the flame to high mode.
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.
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.