Hearty Soups for the Soul

This winter, keep the chills at bay with these soothing, nourishing, soul-warming recipes.

Published: 24th January 2015 06:00 AM  |   Last Updated: 24th January 2015 04:34 AM   |  A+A-


This is a very tangy recipe and unlike the name – not bitter at all! Do try it and am sure you are going to like this. This is a great way to serve bitter gourd to children.


1 medium sized bitter gourd

2 tbsp  tamarind paste

1.5 tbsp jaggery

1 tsp red chili powder

tsp rasam powder

A pinch turmaric powder

to taste

1 tsp oil


For Tempering:

1/2 tsp mustard seeds

1/2 tsp asafoetida (Hing)

Few curry leaves

dried red chilis



Heat oil in a pan, add mustard seeds and asafoetida.

When seeds crackle, add dried red chili and curry leaves .

In  a small bowl mix together tamarind paste , jaggery , red chili powder, rasam powder, turmeric powder and little water. Mix well.

Add this mixture to the pan.

Add finely chopped bitter gourd pieces, coriander leaves, salt and cook with lid covered till they are soft.

Add 1 cup of water and cook with lid

covered for 5-6 minutes.

Serve hot with rice, papad and pickle.



After chopping the bitter gourd , sprinkle some salt and keep them aside. Salt will take the bitterness away. You can squeeze the salt water and use the bitter gourd.

You can add some coconut milk at the end and cook for 2 to 3 minutes.



4 medium sized tomatoes

1 small bunch coriander leaves

2 tsp cream

1 tsp pepper powder

1 tsp butter

2 tsp olive oil

1/2 tsp sugar

salt to taste


    Cut the tomatoes into quarters and arrange on a baking tray. Sprinkle olive oil, salt, 1/2 tsp pepper and chopped coriander leaves. Give it a shake. Grill on a pre-heated oven at 150°C for about 40 minutes.

Take them out of the oven and let them cool. Add 1/2 cup water and blend them.

Heat butter in a pan. Add the blended tomatoes, salt, 1/2 tsp pepper powder, sugar and mix well.

Cook for 4-5 minutes on low heat.

Turn off the heat and add the cream. Mix well.

Top with chopped coriander leaves and serve hot.


RASAM1.jpgEnjoy this potent south Indian delicacy with the goodness of pepper and garlic! Perfect to lift your spirits up when you are feeling a little down with cold!



3.5 cups  water

1 medium sized tomato

1.5 tsp  pepper powder

1 tsp  cumin powder

1 tsp  rasam powder

7-8 garlic cloves (crushed or chopped)

lemon sized tamarind ball

salt to taste


For tempering

1/2 tsp  mustard seeds

1 tsp  oil

2 dried button red chili

a few curry leaves

1/2 tsp turmeric powder

1 tsp rasam powder

1/2 tsp asafoetida (hing)



Soak tamarind in water for 10-15 mins. Strain and keep the juice aside.

In a large sauce pot, boil water.

Once the water starts boiling, add pepper powder, cumin powder, rasam powder, garlic cloves, tamarind juice and salt.

Chop the tomato into small pieces and add to the boiling mixture.

Cook this mixture on medium heat for 10-15 minutes.

Now prepare the tempering. Heat oil and add all the tempering ingredients. Once the seeds splutter, pour it over the mixture.

Now cook it further for 5 minutes. You know the rasam is ready when the mixture has reduced to about 2 cups.

Serve hot!


Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on are those of the comment writers alone. They do not represent the views or opinions of or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. reserves the right to take any or all comments down at any time.

flipboard facebook twitter whatsapp