Hey all, back with another earthy
recipe which is a teaser to all soup brand. The name of the soup itself may
interest you to ask me what a special in it is and what is slip kudal?
One question popped up in my mind before
I heard about slip Kudal soup, how the regional flavours are being substance to
all food varieties?
Originally we add chunks, bones, fleshy
part of meat in non vegetarian soup types. But in our slip kudal soup we use a
kind of juicy intestine which lies close to original intestine called slip
Kudal (in Tamil local slang) as main ingredient for the tastiest brand new.
Overall authentic fact of any soup
taste lies in stock water and in this soup we would give traditional twist in
the mean of stock water that is nothing else drained water of boiled rice.
Naturally drained water contains enough starch to take care of soup consistency
and carbs in drained water is a complete energizer.
An important observation is addition of
castor oil in the soup that tone down the fat content level of slip kudal which
turns the soup to be digestible and cure stomach ailments.
Let’s come to kitchen now
Slip Kudal & Liver (combined) –
250g
Drained water – 1 litre
Sesame oil – 1 tbsp
Castor oil – 1 tbsp
Whole peppercorns – 2 tbsp
Cumin seeds – 2 tbsp
Shallots – 8 nos
Tomato – 1
Turmeric powder – as required
Salt – to taste
Method
1.
Take pressure cooker, now add cleaned liver and slip kudal, drained water,
slat, turmeric powder and salt
2.
Mix all well. See we are adding whole tomato here to avoid the mix of tomato
pips in soup thereby tomato essence would infused in the soup.
3.
Keep the pressure cooker over heat and allow boiling now
4.
Now crush the shallots, cumin seeds and peppercorns. Add the crushed items to
the boiled mixture.
5.
Then close the pressure cooker and wait for three whistles. Serve the soup hot.
See
usually ginger and garlic are inevitable in soup preparation. We have not added
ginger and garlic in our soup here even though it relish because the drained
water of boiled rice. If you are really fond of curryleaves, coriander leaves
add very little for flavour.
Anyhow
we have tried, trying and try soup in many forms but this is something brand
new and must try variation even more tasty and healthy too. I hint you to
prepare this in Sunday, sip hot slip kudal soup leisurely before noon then have
relish and energetic weekdays.
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