Yellow Pumpkin Soup | South Indian Pumpkin Soup

Today, although it is Mid Summer, it is cooler and wet. It seems right to make soup, although Pumpkin Soup is usually reserved for Winter. This is a South Indian Soup, and the lightness of it suits our Summery wet weather.

Although the South Indian soups are not well known or recognised, I have a love of them which started when they were served each day for 2 weeks in Coimbatore in Tamil Nadu. Home made and delicious, it was instant love. Luckily the Cook and See series of books has a chapter on Indian Soups in Part 4 by Priya Ramkumar.

This soup is a little thinner than what you might expect from a European Pumpkin Soup, but has a creamy texture because the milk is condensed slightly by simmering for 10 mins. It is peppery indeed, but not as peppery as you might think from the amount in the soup. It also has a little sweetness from the pumpkin and from condensing the milk – that sweetens it a little. I love the soup garnished with coriander leaves.

You might like to have a look at other Indian soups. We have South Indian Cauliflower Soup, South Indian Beetroot Soup, and Tomato and Potato Soup. There is also a wonderful Indian Vegetable Stock to use as a base for soups or to slurp on its own. All of our Indian Soups are here.

We have some other Pumpkin Soups too. They include Pumpkin Soup with Red Peppers, Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley, and Cream of Pumpkin Soup. See other Pumpkin Soup recipes here.

All of our Indian Soups are here for you to browse. Other Indian dishes can be browsed herePumpkin Soup recipes are here and all of our Soups can be found here. Or take some time and explore our Mid Summer recipes.

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Cumin Seed Rasam

This beautiful but very easy rasam recipe is another from Meenakshi Ammal’s books Cook and See. The flavouring of this one is is definitely cumin seeds, with the cumin being toasted and ground along with with toor dal and curry leaves, before adding to a tamarind and rasam powder base.

Are you interested in other Rasams? Try Mysore Rasam, Tulsi Rasam, Tomato Lentil Rasam, Garlic Rasam, and Plain Dal Rasam.

You might also be interested in the following articles:

Our simply explore all of our Rasam recipes. Our Indian recipes are here. Or take some time to browse our Late Summer recipes.

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Coriander Seed and Red Gram Dal Rasam

A rasam a day keeps the doctor away. I am sure that is true. Rasam is a health giving dish which is basically a broth flavoured with a variety of spices, each with health giving properties. This rasam recipe is another from Meenakshi Ammal’s books Cook and See. It is a plain rasam, very simple and quick to make. Very similar to Kottu Rasam, it has added coriander seed and a little toor dal.

Similar recipes include Cumin Seed Rasam, Tulsi Rasam, Tomato Lentil Rasam, Garlic Rasam, and Plain Dal Rasam.

You might also be interested in the following articles:

Browse all of our Rasam recipes and all of our Indian recipes. Our Indian Essentials Series is here. Or explore our Late Summer recipes.

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Mysore Rasam | First Method

In the end, rasam is just flavoured water. But as Indian food is the most refined cuisine in terms of the layering of flavours to achieve complexity and exquisite balance, flavoured water is amazing! Hot, spicy, tangy, salty, herbaceous, it hits the palate like a flavour bomb, and stimulates all aspects of digestion. I am a lover of Rasam, and am generally found having multiple servings.

Mysore Rasam is similar to Kottu (Plain) Rasam, in that it includes toor dal to give the rasam a beautiful silky texture. It also uses the water from cooking the dal to round out the flavours. It is rather like Plain Dal Rasam with different spices. And in this recipe, rasam powder is not used, rather the spices are sauteed and ground while the toor dal cooks.

In order to cook the toor dal while I potter around the house and garden doing other things, I have a little trick that I will share with you. I don’t have a pressure cooker, so first thing in the morning I rinse the dal and pop it into a saucepan with ample water. Then it is placed on the stovetop on the lowest heat available. Covered, I know that the dal will be perfectly cooked in 1 hour without me thinking about it. I do check the water level about half way through, but other than that, I can get on with the day without having to watch the pot. Perfectly cooked dal will be ready to make rasam for lunch. Or pop it on when you first get home from work or picking the kids up from school, and it will be easy to make rasam for dinner.

You might also be interested in reading about the difference between Rasam and Sambar.

Similar recipes include Coriander Seed and Red Gram Dal Rasam, Tomato Rasam, Tomato Lemon Rasam, and Garlic Rasam.

Browse all of our Rasam recipes, and all of our Indian dishes. Our Indian Essentials are here. Or take some time to browse our Late Spring recipes.

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South Indian Baby Sweetcorn and Green Bean Soup

This is our second Baby Corn Soup; this one includes green beans for added crunch and fresh taste. It is another soup from Vol 4 of Meenakshi Ammal’s Cook and See, written by her daughter Priya Ramakumar. They are reminiscent of, say, 1970’s style soups – simple, no fuss, delicious. many of them (but not this one) are Anglo-Indian. I adore them – they are such a contrast to other elements of Indian cuisine.

As explained in previous posts, Soups as we know them are uncommon in India. But in South Indian, the TamBram community does make some very simple and un-spiced soups, probably influenced by the British, and perfect for using up left over odds and sods of vegetables.

Rather than being served in large bowls like we might serve a soup, it is served in small bowls, unaccompanied by crusty bread, grated cheese, olive oil for drizzling, or croutons. Actually, it is a really nice beginning to a hot and spicy meal.

Several of the soups in this volume of Cook and See show the growing love for Chinese food in India at the time that the volume of recipes was written. The nod to Chinese fare is created by a drizzle of soy sauce on top of the soup. Baby corn, after all, is associated (probably incorrectly) in many countries as being quintessential Chinese. This Indo-Chinese cuisine is very popular.

Baby corn is available at most Asian Grocery shops.

Similar recipes include South Indian Baby Corn Soup, South Indian Spring Onion Soup, and South Indian Cauliflower Soup.

Or browse all of our Indian Soups here, and all of Meenakshi Ammal’s dishes. Our Indian Recipes are here, and our Indian Essentials here. Or explore our Late Winter dishes.

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Poritha Koottu with Sambar Powder

Kootu (Koottu) is a type of Kuzhambu, and contains a combination of vegetable combined with Mung Dal and freshly ground mild spices. Varieties of Kootu include Poritha Kootu and Kothsu (Gothsu).

Sometimes Kootu is called a Lentil Vegetable Stew. It certainly is thicker than Poritha Kuzhambu, with more vegetables. It is generally eaten with rice, without any need for an accompanying vegetable dish. You could say that Poritha Kuzhambu and Poritha Kootu are very similar, except that Poritha Kootu is made with Mung Dal rather than Toor Dal, has more vegetables and is much thicker than Kuzhambu.

This Kootu is slightly unusual. It uses a little Sambar Powder which is rarely used in Kootu. And although some Kootu recipes contain tamarind, this one does not.

Cumin is considered the defining spice for Kootu. Sometimes pepper is used. Many kootus are spiced with a coconut, cumin and green chillies paste but this recipe, from Meenakshi Ammal, varies that by using red chillies.

The dish is not spicy – very little spice is used. It celebrates the taste and textures of the dal and the vegetables. You will enjoy it. You can purchase your Sambar Powder at an Indian grocery, or better still, make your own.

As usual, Meenakshi Ammal’s recipe takes some unpicking as it does contradict itself. It always takes a bit of a detective work to unravel the recipes in Vol 1 of her 4 volume set of Cook and See.

Are you after similar recipes? Try Poritha Kootu without Tamarind, Brinjal Chidambaram Kothsu, and Pitlai.

Are you after Kuzhamu recipes? Try Moar Kuzhambu (with yoghurt), Fenugreek Kuzhambu, and Paruppu Urundai Kuzhambu (Lentil Balls in Spicy Gravy).

Or perhaps you prefer Mung Dal recipes. We recommend Mung Dal with Cumin and Spinach, Gentle Mung Soup, and Mung Soup with Amaranth Greens.

Or browse all of our Kootu, our Sambar and Kuzhambu recipes, and all of our Mung recipes. Our Indian Dishes are all here and our Indian Essentials here. Or simply explore our Early Autumn dishes.

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Onion Kothsu with Tamarind

This Kothsu (Gothsu, Kosthu) is a tamarind based South Indian (TamBram) curry that is made by sautéing onions and popping them into a spicy tamarind gravy. While Eggplant Kothsu, with and without tamarind, is better known, this recipe with onion is just as tasty and enjoyable.

This is another Meenakshi Ammal recipe, a variation on the Brinjal Kothsu with Tamarind. This recipe is from Vol 1 of her 4 volume set of Cook and See, and appears in the Poritha Kuzhambu chapter. It is easy to make, and is wonderful with rice.

Are you after other Kothsu recipes? Try Brinjal Tamarind Kothsu, Cabbage Kosthu, Poritha Kootu with Sambar Powder, and Chidambaram Brinjal Kothsu.

Or would you like other Onion dishes? Try Onion Jam, South Indian String Onion Salad, and Sambar with Onions. You might also like Fenugreek Kuzhambu with Onions.

Or browse all of the Kothsu dishes, and all of the Onion dishes. Meenakshi Ammal’s recipes are available here. Browse all of our Indian recipes and our Indian Essentials. Or simply explore our Late Autumn dishes.

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South Indian Green Peas Soup

Have you ever before seen serve hot with soy sauce as an instruction for a soup? Well, now you have. In this Green Pea Soup recipe from Tamil Nadu, South India, that is exactly the serving suggestion. South Indian soups are unspiced but flavoursome soups that are probably hang-overs from the British occupation. Somehow they have snuck into parts of the South Indian cuisine. This one has a slight Indo-Chinese influence – thickened with cornflour and topped with soy sauce.

In my experience, South Indian soups are served in small amounts. I have had them both before a main meal and after, so traditions must vary across South India.

This soup is made from peas, carrots and cauliflower, and thickened slightly with cornflour. It’s delicious, in a 1970’s sort of way. I love it.

Are you looking for other South Indian Soups? Try South Indian Beetroot Soup, South Indian Summery Tomato Soup, South Indian Baby Corn Soup, and South Indian Cauliflower Soup.

Or perhaps you are after other (more spicy) Indian soups? Try Mung Dal with Coconut, Creamy Tomato Soup with Lemongrass and Ginger, and Simple Indian Dal Soup.

Or some Pea recipes? Try Carrots and Green Peas with Green Coriander, Green Pea Pilaf, and Buttermilk Sambar.

You can also browse all of our South Indian Soups, and all of our Indian Soups. Or have a look at our Pea recipes.  Perhaps you would like to explore all Indian dishes. Or maybe all of our Soups. Or simply take some time to have a look at our Late Spring dishes.

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Simple Poritha Kuzhambu | Poritha Kuzhambu with Chillies and Cumin | A South Indian Lentil Based Gravy with Vegetable

The second of three methods suggested by Meenakshi Ammal. A beautiful, flowing-textured dal-based dish perfect over rice.

There are three main methods for making Poritha (Poricha) Kuzhambu. The first uses sambar powder, and this recipe, the second method, uses a paste of chillies, cumin seed and coconut. The third method uses chillies and urad dal ground to a paste.

Poritha Kuzhambu (or Poricha Kuzhambu) is a style of kuzhambu that usually includes coconut in its ground spice mix – this is the most defining characteristic of a Poritha Kuzhambu. This recipe is lentil based which can be made with either Toor Dal as we do here, or Green Gram Dal (Mung Dal). Although some Poritha Kuzhambu recipes can contain tamarind, this one does not.

This dish is not spicy, with very little spice added – just chillies and cumin. It celebrates the taste and textures of the dal and the vegetable.

Sometimes Poritha Kuzhambu is called a Lentil Vegetable Stew. That is not entirely accurate. There is no real equivalent in our cuisine – perhaps it can be described as a Lentil Based Gravy with a Vegetable, to eat over rice. It flavours the rice and the rice compliments the kuzhambu. I love kuzhambu so much, I will also eat a small bowl of it like a soup.

Are you looking for other Poritha Kuzhambu recipes? Try Brinjal Chidambaram Kothsu, Poritha Kuzhambu with Amaranth, and Pitlai.

Feel free to browse all of our Poritha Kuzhambu recipes, our Kuzhambu recipes, and our Indian recipes. Drumstick recipes are here. You may also like to browse our easy Early Winter recipes.

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Simple Poritha Kuzhambu | A South Indian Lentil Based Gravy with Vegetable for Over Rice

A beautiful, flowing-textured dal-based dish perfect over rice.

Poritha kuzhambu  or Poricha kuzhambu is a style of kuzhambu that often includes coconut in its ground spice mix – this is the most defining characteristic of a Poritha Kuzhambu. This recipe is lentil based which can be made with either Toor Dal as we do here, or Green Gram Dal (Mung Dal). Although some Poritha Kuzhambu recipes can contain tamarind, this one does not.

This dish is not spicy, with very little spice added. It celebrates the taste and textures of the dal and the vegetable. You will enjoy it. It uses a per-prepared Sambar Powder, which you can purchase at an Indian grocery, or make your own.

Sometimes Poritha Kuzhambu is called a Lentil Vegetable Stew. That is not entirely accurate. There is no real equivalent in our cuisine – perhaps it can be described as a Lentil Based Gravy with a Vegetable, to eat over rice. It flavours the rice and the rice compliments the kuzhambu. I love kuzhambu so much, I will also eat a small bowl of it like a soup.

Are you looking for other similar recipes? Try Poritha Kuzhambu with Tamarind and Amaranth, Poritha Kootu with Sambar Powder, Pitlai, Poritha Kuzhambu with Chilli and Cumin,  and Chidambaram Brinjal Kothsu.

Or Drumstick recipes? Try Sampangi Pitlai, Race Kuzhambu and Drumstick Kadhi.

Feel free to browse all of our Poritha Kuzhambu recipes, all of our Kuzhambu recipes, and our Indian recipes. Drumstick recipes are here. You may also like to browse our easy Early Winter recipes.

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South Indian Spring Onion Soup

Spring Onion Soup is less common than, say Onion Soup, but it isn’t unusual. It is delicious with a different taste to the long-cooked onions in Onion Soup. The base of the soup is made with potatoes which gives the soup some texture. This recipe also uses cream and a flour roux to add body to the soup, sticking with the usual simplicity of the soups from Vol 4 of Cook and See, the addendum to Meenakshi Ammal’s triology, this one written by Priya Ramkumar.

I do love exploring the soups in this volume. Theoretically, reading them op paper, they should not be worth making. Compared to other Soups that we usually make, they are so very simple, sort of 1950’s simple. But they are always amazingly good. Simple, unspiced or simply spiced, their flavours are unusual and unexpected.

I have spoken about South Indian Soups before – so gentle, just with the flavour of the vegetable, no chilli and little other spice. I am even more convinced that they are a left-over from the time of the British occupation (I have just read The Complete Indian Housemaker and Cook, written for British women spending time in India during the time of occupation). But nevertheless, I love these soups because of their quaintness, and perhaps because they remind me of the soups my mother made when I was but a wee girl.

Are you after other South Indian Soups? Try South Indian Beetroot Soup, South Indian Green Pea Soup, South Indian Summery Tomato Soup, and South Indian Cauliflower Soup.

Or a Spring Onion recipe? Try Steamed Eggplant with Sesame and Spring Onion.

If you want to browse all Indian Soups, they are here. Or have a look at our Spring Onion recipes.  Perhaps you would like to explore all Indian dishes. Or maybe all of our Soups. Or simply take some time to have a look at our Mid Autumn dishes.

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Brinjal Tamarind Kothsu | Eggplant Tamarind Kothsu | Roasted Eggplant in a Spicy Tamarind Sauce

This Kothsu (Gothsu, Kosthu) is a tamarind based South Indian (Tambrahm) curry that is made by roasting and mashing eggplant and popping it into a spicy tamarind gravy.

Some people get this dish confused with Chidambaram Brinjal Kothsu, but it is different. Chidambaram Brinjal Kothsu is made with toor dal and without tamarind. This Brinjal Kothsu is made without any dal, and includes tamarind. There is only a little gravy which is thickened with some rice flour, so it just coats the eggplant. You can see that the two dishes are quite different.

It is a quick dish to make once the eggplant is roasted. The aroma of the roasting is a wonderful smell. I do it outside on the BBQ grill, and I am sure that all neighbours must suddenly become hungry, due to the aroma.

Are you after other Kothsu recipes? Try Chidambaram Brinjal Kothsu and Onion Kothsu with Tamarind.

Also try Sodhi.

Or would you like other Eggplant dishes? Try Eggplant Kuzhambu, Baingan ka Salan – Eggplant in a Creamy Gravy, Sampangi Pitlai, and Eggplant Makhani.

Or browse all of the Kothsu dishes, and all of the Eggplant dishes. Meenakshi Ammal’s recipes are available here, all of our Indian recipes are here and our Indian Essentials here. Or simply explore our Late Autumn dishes.

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Pulse Ball Moar Kuzhambu | Buttermilk & Coconut Gravy with Ground Lentil Balls | Yoghurt Curry with Lentil Dumplings

Pulse balls, or lentil dumplings, are added to the moar kuzhambu (spicy yoghurt gravy) to make a delicious South Indian dish.

Moar (or Mor, More or Moru) Kuzhambu is commonly prepared in South India and is extremely easy to make, taking almost no time at all. This one includes the lentil dumplings and so takes a little longer. The base for this dish with the lentil dumplings is Moar Kuzhambu, but rather than add vegetables or vatral, balls of ground lentils and spices are made (pulse balls) and added to the base.

S. Meenakshi Ammal’s Cook and See set of books has 2 Moar Kuzhambu (Buttermilk/Yoghurt spicy gravy) with Lentil Dumplings made from ground lentils.

This Pulse Ball Moar Kuzhambu differs from the first version of this dish. The ground lentil balls are simpler and cooked in the buttermilk and coconut gravy rather than steamed. It is very delicious.

You might also like to try Avial – Veggies in a Yoghurt and Coconut Sauce, Yoghurt Curry with Drumstick Vegetables, Moar Sambar, or a host of different lassi drinks.

You can find other Kuzhambu recipes here. If you would like to browse them, all of our Indian recipes are here. Or take some time to explore our Late Autumn recipes.

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Brinjal Chidambaram Kothsu | Eggplant Gothsu From Chidambaram

The best Gothsu, they say, is definitely Chidambaram Gothsu, and the Gothsu made in this temple town is certainly different to varieties from elsewhere. Chidambaram Kothsu (also spelt Kosthu), or Gothsu (also spelt Gosthu or Gotsu), is a South Indian curry that is made using roasted and mashed eggplant. The Gothsu was originally made by the Chidambaram Nataraja Temple’s Dikshithars (special priests). They make it with Samba Sadham (lentils and rice) as an offering to Lord Nataraja of Chidambaram. It certainly does taste divine.

They say that Gothsu is a very old Tamil recipe, about 2000 years old. Traditionally the eggplants would be roasted over coals, but sadly today they are deep fried or sautéed. This recipe is without onions, just as the Dikshithars would make it. However, Chidambaram Gosthu is also made for many marriages in Chidambaram and for those occasions sambar onions are included.

This recipe is from Meenakshi Ammal’s treasure of TamBram recipes. It is different to other varieties of Gothsu in that it uses smoky roasted and shredded eggplants along with toor dal. You will see recipes without any dal, but if Ammal was making it this way it is probably more traditional. Ammal also includes this recipe in the chapter on Poritha Kuzhambu because of the dal and the spice mix fried in ghee.

There are other versions of Brinjal Gothsu that claim to be Chidambaram Gothsu, but they are not. The Chidambaram Gothsu includes Toor Dal. Without the dal, it is just Gothsu.

Are you looking for similar recipes? Try Eggplant Kuzhambu, Onion Kothsu with Tamarind, Simple Poritha Kuzhambu, Pitlai, and Poritha Kuzhambu with Amaranth Leaves.

Or are you looking for Eggplant Recipes? Try Babaganoush, Potato and Eggplant Curry with Punjabi Wadi, and Madras Curry with Eggplant, Sweet Potato and Spinach.

Want more? Check out our Meenakshi Ammal recipes and all of our Indian recipes. You might like to browse Indian Essentials. Have a look at all of our Eggplant dishes. Or take some time to explore our easy Early Autumn dishes.

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Sampangi Pitlai

We are working through the different types of Poritha Kuzhambu, where the spice paste is fried in ghee before being ground. There are Poritha Kuzhambus, Poritha Koottu and Pitlai, Gothsu and Masiyal. They can be with and without tamarind, stuffed full of vegetables or just one or two.

This is our second Pitlai, Sampangi, which traditionally has drumsticks as part of the vegetable mix, with 3 or 4 others. The spice mix used in this recipe differs from the first Pitlai recipe – it does not include coriander or channa dal (Bengal Gram), but does include peppercorns. The chillies are ground in the paste rather than left whole in the tadka. I have been explaining to some people recently how subtle differences from recipe to recipe results in a different dish, and the taste difference is remarkable IF we allow our tastebuds the time to register. This isn’t so common in our society, we eat so fast, but in India these differences are important. The other key difference in this recipe is the variety of vegetables, as many as 4 can be used in this dish, rather than 1 or 2.

Are you looking for similar recipes? You must definitely try this Pitlai, and Amaranth Greens Soup/Pitlai, as well as Onion Kothsu with Tamarind and Dal Tadka.

Are you looking for other Pitlai recipes? They are here. And browse other Poritha Kuzhambu and Poritha Koottu dishes.

Explore all of our Kuzhambu recipes here and all of our Sambar dishes. You might like to browse our Indian recipes and our Indian Essentials. Or simple take some time to check out our Early Autumn collection.

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