Keerai Sambar / South Indian Spinach Lentil Soup

A simple & wholesome soup oozing with flavor in a delicious combination of lentils and green leaves! Ingredients:Toordal / thuvaram paruppu – 1/2 cupSpinach – 2 bunches, finely choppedOnion – 1, finely choppedTomato- 1, finely choppedGreen chilies-2, finely choppedTurmeric powder- 1/4 tspSambar powder – 1 tspTamarind – A small gooseberry size, soaked in waterOil –

Flavorful Pineapple Rasam

Add a sweet twist to the traditional South Indian thin, spicy, & tangy soup with the addition of pineapples!   Ingredients:Pineapple rings/slices -2, cut into small piecesToor dal / Thuvaram paruppu – 1/4 cupTomato – 1, finely choppedGarlic – 2 cloves, crushedTurmeric powder – 1/4 tspBlack pepper powder– 1 tspCumin seeds – 1/2 tspRasam powder-

One Pot Lasagna Soup

Enjoy this heartwarming meal-in-a-bowl with this lasagna soup packed with flavors with an ooey-gooey cheesy concoction!   Ingredients: Lasagna noodles – 1 pack Ground meat- 1/2 kg Onion- 1, finely chopped Garlic – 5 pods, finely minced Ginger- 1/2″, finely minced Pasta sauce/crushed tomatoes -1 can Dried oregano -1 tbsp Chicken broth- 1 cup Mozzarella cheese –

Pacha Manga Rasam / Indian Style Raw Mango Soup

A flavorful and wonderfully spiced comfort soup recipe with the perfect balance of spicy, tangy, & full of mango flavors!     Ingredients: Raw mango – 1, peeled and chopped into medium size cubes Jaggery – 1 tbsp Urad dal/split gram dal – 1/2 tsp Red chilies – 2 Green chilies – 2, finely chopped Turmeric

Chettinad Style Carrot Sambar / Lentil-Based Vegetable Soup with Carrots in Chettinad Style

Sambar is a very popular South Indian spicy lentil soup, the quintessential accompaniment to idlis, vadas, and dosas, & a favourite among South Indians. The vintage sambar recipe is revamped with a fresh addition of carrots. Ingredients: Toor Dal / Tuvaram Paruppu/Yellow pigeon peas split lentil – 1/2 cup Carrots – 1 cup, sliced and cut into fine

Beetroot Rasam / South Indian Style Beetroot Soup

Ingredients 500 grams Beetroot 1 cup water 20 g tamarind 1 cup water 2 teaspoons oil ¼ tsp black mustard seeds 2 cloves garlic, crushed 2 dried red chillies 4 shallots, finely chopped 1 teaspoon rasam powder 2 green chillies 1 sprig curry leaves Salt to taste One handful coriander leaves, finely chopped Method: Steam the beetroot