Friday, January 11, 2013

Idli Soup

Idlis, the healthy steamed South Indian breakfast goodies influenced by Gujaratis to a great extent, are satiating people all over the world with their existence. Idli Sambar, Idli Chutney and Idli Chicken Curry combo meals are usually seen on menu of many restaurants.

Bangaloreans have a special way of adding some curry or soup and make the humble idlis taste good! There was a revolution in fast food vegetarian eating in Bangalore, when 'Darshinis' cropped up at every nook and corner with affordable snacks with good quality in the Nineties. Then, some Udupi or Kundapur Brahmins were mostly managing the show and they had a typical theme menu for those Darshinis.

Bonda Soup: Bonda is nothing but glorified Biscuit Ambade that is famous in the undivided Dakshina Kannada district. This bonda was soaked in a soup made with a combo of Tuvar Daal and Moong Daal tempered with another combo of spices to tickle the taste buds of busy Bangaloreans who always fell for something new! It tastes good no doubt, but I like that soup better with hot steamed idlis.

Hence my adventure in presenting this Idli Soup combo meal in my own way. A low fat combo meal that can be had for Breakfast, lunch or dinner. This may not be authentic, but it is certainly better than what I tasted at Darshinis. I need not post recipe for Idlis, as I have already mentioned how to make Khottige/Khotto.

Same batter can be steamed in Idli mould to get perfect Idlis.

Ingredients for the Soup:
Tuvar Daal - 1/2 Cup
Moong Daal - 1/2 Cup(You may avoid this and double the quantity of Tuvar Daal)
Water - 1 litre
Salt - To Taste
Oil/Ghee - 1 Tsp
Mustard Seeds - 1/2 Tsp
Cumin Seeds - 1/2 Tsp
Curry Leaves - A sprig(Optional)
Asafotoeda - A pinch(Optional)
Garlic - 6-8 flakes crushed
Green Chillies - 2  Cut into small pieces
Turmeric Powder - A pinch
Tomato - 1 Chopped
Onion - 1 Chopped
Coriander Leaves - A Handful chopped
Lemon - 1/2(Optional)

Pressure cook the lentils with water and salt till tender.
Mash lightly with a churner or a ladle.
Transfer to a vessel, add green chillies, chopped onions and tomatoes and bring to a boil.
Cover and simmer for 10-15 mins.
Check for salt.
Heat oil/ghee in a pan.
Add mustard seeds and allow to splutter.
Add cumin seeds and a pinch of asafotoeda if you like.
Next, add optional curry leaves and crushed garlic followed by turmeric powder.
When a nice aroma emanates and the garlic is golden brown, pour the seasoning over the soup, squeeze half lemon optionally and mix well.
Garnish with chopped coriander leaves and serve with steaming hot Idlis or hot Uddina Bonda(Ambade).

No comments:


Related Posts Plugin for WordPress, Blogger...

Image Copy Control