Saturday, June 16, 2012

Tasty Slip Kudal Soup


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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