(Last Updated on : 14/09/2013)
Indian soups have become an important part in the list of Indian meal. Soups have a wide variety depending on the spices
and vegetables used. A number of vegetarian and non vegetarian soups are in the list of favourites of the Indians. Soups like Mysore Spicy Lentil Broth
, Spinach Soup, Cucumber Mung Bean Soup, Green Pea Soup, Hot Sour Soup, Mix Vegetable Soup, Mushroom Soup, Spinach Soup, Tomato Soup, Potato Soup, Basil and Badam Soup, Curry Soup etc. are some of the well known and preferred soups among the Indians.
word for soups is 'Rasam', literally translated, it means broth. Rasam, a highly seasoned lentil broth, is a Southern delicacy. It is either mixed with rice
and eaten, or drunk in cups as a soup. It is the most popular soup in India today. There are innumerable variations, but this version from the State of Mysore
is the finest by far. Rasam is traditionally made with lentils ('toovar' or arhar dal) to give the broth a thick, creamy, almost gelatinous texture. The main ingredients used include chilli pepper, cumin
seeds, tomato, tamarind
juice and some spices. Lentils and other vegetables are steamed while preparing this soup. This kind of soup is also referred to as 'Saaru'. It is accompanied by a sambar course and later, curd
rice is consumed.
Haleem is an immensely popular dish or stew which had originated from Central Asia, Middle East and later migrated to India. It can be vegetarian as well as non-vegetarian. Barley, lentils and wheat
are the major ingredients in the vegetarian dishes of Haleem. Hyderabad
i Haleem is a famous delicacy which is available in many portions of Southern India.
Manchow soup is a spicy variety of soup which is in high demand in the Indian and Chinese cuisine. This soup is named after 'Manchuria' and is offered in numerous restaurants for its delectable taste. Manchow soup is prepared with the aide of many vegetables, which include scallion, corn flour and others. However, one can also make an attempt to make non-vegetarian manchow soups. Garlic
, chilli peppers and soy sauce can be utilized to garnish this delicious soup.
Molagoottal is an exclusive dish of the Indian states
and involves ingredients like lentils and coconut
s. The Iyers and Nairs of Kerala are known to harbour a fondness for Molagoottal. This dish is consumed with rice and is devoid of tamarind. Vegetables used in making this form of Indian soup are spinach, cucumbers, yams, pulses and green leaves. Today, however, potatoes, carrots and cabbages are also employed to make this dish.
Also termed as 'yakhni', 'yahni' or 'yahniya', this dish is said to have originated in several countries, including those of South Asia and Balkan Peninsula. It can be vegetarian as well as non vegetarian. Arab, Turkish and Greek cuisines also offer this particular delicacy.
Apart from using dals as the main ingredient, vegetables or some contrast can also be created by using the ingredients once used by the Mughals
. As India has developed the cooking techniques of different ancient dynasties, a number of cooking styles has been incorporated into Indian cooking. Soups are generally added as the second course and are one of the main parts of South Indian menu. A number of ways are there to prepare soups. Sometimes the soups are taken with plain rice and in some parts of India these go simultaneously with various curries for side dish. The soups are considered as good appetizers. The soups are made with such a delicate cooking sense that they are relished individually.