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. 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.
Indian Soups in Different Regions
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 Moong Bean Soup, Green Pea Soup, Hot Sour Soup, Mixed 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.
Rasam: The Sanskrit 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 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.
Haleem: 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. Hyderabadi Haleem is a famous delicacy which is available in many portions of Southern India.
Manchow Soup: 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: Molagoottal is an exclusive dish of the Indian states of Kerala and involves ingredients like lentils and coconuts. 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.
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. The soups are made with such a delicate cooking sense that they are relished individually.