Mom’s speciality. A soup bursting with flavours which is a big hit with the entire family. The broth is simmered with the spices and the bones cooked alongwith it, brings out the richness of this soup. It can be had with rice or can have it on its own.
Ingredients:
Markandam or Rib bones – 250 gms
Garlic – 3/4 tsp paste
Ginger – 3/4 tsp
Onion – 1 medium
Tomato – 3 medium sized
Coriander leaves – 1 1/4 tsp chopped plus some for garnish
Chillie powder – 2 tsp
Coriander powder – 3 tsp
Kashmiri chillie powder – 1/4 tsp (for colour only)
Turmeric powder – 1/2 tsp
Mint leaves/Pudina choped fine – 7 leaves (optional)
Water – 1 1/2 cups
Salt – To taste
Seasonings:
Garlic crushed – 3 or 4
Ghee – 1 tsp
Pepper powder coarsely crushed – 1/2 tsp
Curry leaf – 1 sprig
Preparation:
In a cooker, add all of the above ingredients except the seasonings. Close the lid and let it boil. After 1 whistle, reduce the flame to the lowest and let it boil for 8 – 10 mts, depending on the tenderness of the meat. Once done, open the ooker and check if the meat is cooked. If the soup is very watery, boil it for some more time without the lid on.
Heat a tsp of ghee and add coarsely ground pepper first. Then add the crushed garlic and curry leaves. Pour the seasoning in the soup and voila… the soup is ready.
Meal Haven 