[Indian Recipes] South Lime Soup

After two weeks of over eating what is that you really crave? In my case it has to be South Lime Soup. I cook a big pot of soup every time I am looking for comfort. Today my tummy is in desperate need of some soothing soup after the over load of rich, sugary, fatty foods I have been indulging in.

I am not very sure how I developed this intense love for soup. I am saying this because there is really no concept of soup in South Indian food. The only kind of soup I knew as I kid was a sweet tomato soup topped with croutons served in Indian Restaurants (which I HATE!) But there were plenty of soupy curries that was a staple in our food. We had ‘rasams’ and ‘saarus’ which were most of the time served over rice but couldn’t also be enjoyed hot like a soup.

WIth lots of fresh tangy lime juice


South Indian Saaru or Rasam makes a perfect soup. They can also double into a light yet hearty curry if served with rice. One such soups which is great by itself or over rice is ‘Nimbe Saaru’ lime soup. This fragrant soup with a light/clear broth with a simple tempering of fresh curry leaves and black mustard seeds is warmth in a bowl.

Jaggery for sweetness



Lime Soup has very clean, simple flavours with the perfect blend of sweet, sour and spicy. Ingredients are all very simple and fresh. Sweetness of the Jaggery balances the heat from the green chili and the tang from the lime. It’s also unbelievably easy to make, taking just over 5 minutes.

Green chili for some heat and a spring of curry leaves for magical aroma…

Tangy lemony soup with a warmth of South Indian spices



Make a big mug of this lemony clear soup when you want the warmth of South Indian spices in your life.

Sunshine in a bowl!

South Indian Lime Soup

Ingredients: 

2 cups water
1 tsp salt
2 tsp crushed jaggery
1 fresh green chili split
1 juicy lime

Tempering
½ tsp oil
¼ tsp black mustard seeds
1 spring curry leaves.

Instruction:

1. Place 2 cups of water with salt, jaggery and I split green chili in a vessel and bring it to a boil. 

2. You can de-seed the chilies if you want to cut down the amount of spice in the recipe. Taste and adjust the salt and jaggery according to your taste. Turn off the heat and squeeze the lime juice. One juicy lime was perfect amount of tang for me, add more or less depending on how you like your soup.

3. For tempering, heat oil in a small pan. Add the mustard seeds. When it starts spluttering add the curry leaves and turn off the heat. Fry for a few seconds and pour it over the soup.

This recipe and image sources are referred in website: Lovefoodeat.com. Thanks so much!