Simple (thuthuvalai) Solanum trilobatum soup

Simple thuthuvalai soup - Preparation time 10 mins
This green is very good in bringing down the chest cold. When this soup is consumed for 2 or 3 days it cured cold. Thuthuvalai green is heat in nature so i fried the leaves using sesame oil if you want you can use ghee instead. 
Thuthuvalai leaves and stem contains sharp thorn so be careful while cleaning. I cut the leaves using scissors and washed.

Ingredients:-
Thuthuvalai leaves - 15 to 20 (Washed well, remove the hard stems, chop leaves to bits)
Turmeric - 1/4 tsp
Pepper - 1/2 tsp
Cumin  - 1/2 tsp
Salt - as required (optional)
Sesame oil - 1/4 tsp
Water - 2 cups

Preparation method :-
In a kadai or vessel add cumin seed, thuthuvalai keerai, sesame oil, turmeric, pepper and salt.
Fry till the raw smell of the leaves goes of.
Add 1.5 cups of water to keerai and leave it to boil with all the ingredients. Keep the vessel covered when the soup is boiling.
You can grind this to smooth drink and consume.
Both way it will be good.

Quick and healthy vegetable soup

Quick and healthy vegetable soup - Preparation time 10 mins

Actually i tried this soup when one of the family member got sick and we have to give some pulses and vegetable to gain the health. It is simple and nutritional soup which can be given to kids and aged people.

Below quantity is for one person

Ingredients:-

Carrot - 2 inch pealed and cut 

Onion - 1/2 (small size)

Tomato - 1/2

Pepper corns - 2

Cumin seed - 1/4 tsp

Mung dhal - 1 tbsp

Salt - to taste

2 garlic pods - peeled

Water - 1/2 cup

Pudina leaves - 4 (optional)

Preparation method:-

In a kadai add little butter sortae all the vegetable and spice to get rid of raw smell. 

Add above vegetables, spices and mung dhal with water to a vessel and pressure cook for 2 whistle and leave it to cool.

In mixer add boiled ingredients and grind (don't make it very smooth paste leave small pieces).

Transfer to serving bowl and serve. Add pepper and salt if required.

If your are serving for kids you can add little butter.

Manathakkali keerai soup (Solanum nigrum leaves soup)

Manathakkali keerai soup (Solanum nigrum leaves soup) - Preparation time 10 to 15 mins
Manathakkali is good to heat the ulcer. Mom used to ask us to chew the leaves raw and drink the juice extract of the leaves so that the mouth ulcer will get healed. Similarly taking raw grated coconut or coconut milk is also good to heal the ulcer. So i am going to use both manathakkali leave and fresh coconut for this soup.

Ingredients:-
Manathakkali leaves - 10 (medium size)
Grated coconut - tbsp
Turmeric - 1/4 tsp
Crushed pepper - 1/2 tsp
Cumin seed - 1 tsp
Toor dhal - 1 tbsp
Water - 2 cup
Salt - to taste
Sesame oil - 1/4 tsp
Lemon juice - 1/2 tsp

Preparation method:-
Pressure cook the toor dhal with water and mash to smooth paste. Mix one cup of water to dhal and keep
In  a kadai add oil, cumin seed to splutter, chopped manathakkali leaves,turmeric, pepper and sortae for few mins. 
Add water and boil till the leaves are cooked and soft. Now add the toor dhal paste water.
When it starts boiling switch of the flame. In you hand take the grated coconut add little water and crush and juice into the boiled manathakkali soup and finally add the crushed coconut also.
This will be tasty and healthy healing soup. You can add grated and slightly fried vegetable like beans, carrot and cabbage to make it color full for kids.

Easy preparation of vallarai soup (Brahmi soup) - Preparation time 15 mins

Easy preparation of vallarai soup - Preparation time 15 mins

My husband bought vallarai keerai from vegetable shop as it had so many medicinal properties. It is good to reduce inflammation, pain on joints, for memory, regularise blood circulation, good for diabetes, etc. Rich in antioxidant properties. Vallarai keerai is called brahmi. This is packed keerai is packed with health benefits

Since we had pain in leg we thought of using it in our diet. He won't consume this as thogayal and dr also suggested to reduce the tamarind content in our food so i have to think differently and light recipe.
I was wondering what to do.There will some astringent taste in this keerai which will go off when we make thogayal. When i searched through internet all the recipe had onion, tomato, etc. I didn't get the soup which i want. I thought of making a simple and easy soup in which we have to get the nutrition of the leaves and we have to get the taste of the soup along with the unique taste of the vallarai leaf. 
Went into kitchen and tried this soup. Actually it came out well and my husband liked the soup in the rainy evening :-). You also try out everyone in your family will love both the soup and you.

Ingredients:-
Vallarai leaves - 15 (Washed well, remove the hard stems, chop leaves to bits)
Turmeric - 1/4 tsp
Coarse Pepper powder - 1/2 tsp
Cumin seed - 1/2 tsp
Sesame oil - 1/4 tsp
Water - 2 cups
Toor dhal - 1 tbsp (Softly cooked and mashed to paste)
One small piece of amla or lemon juice - 1/4 tsp

Preparation method:-
In a kadai or vessel add cumin seed, vallarai keerai, sesame oil, turmeric, amla, pepper and salt. Fry till the raw smell of the leaves goes off.
Add 1.5 cups of water to keerai and leave it to boil with all the ingredients. Keep the vessel covered when the soup is boiling.
Mix half cup of water with the mashed dal. When the keerai is cooked soft add the dhal and boil. 
Switch of the flame if you didn't add amla in the begining add the lemon juice at this stage and serve hot. It is simple to make, contains the flavor and taste of keerai also can be made within 10 mins if you have boiled toor dhal.

Pudina (Mint) Soup

Pudhina (Mint) Soup - Preparation time 15 mins
Pudhina is usually very good for health and rich in iron. It improves digestion. We used to make pudhina rice, thogayal and add to vegetable pulavo. Try making soup you will like it.

Ingredients:-
Pudina leaves - 1 cup (cleaned and washed)
Onion - 1 (chopped to strings)
Tomato - 1 (chopped)
Toor dhal pressure cooked - 1/2 cup
Salt - to taste
Oil - 1 tspn
Turmeric - 1/4 tspn
Green chili - 1 or 2
Saunf - 1 tspn
Water - 250 ml

Preparation method:-
Heat oil in a tawa. Add saunf and fry till nice aroma comes. Now add onion and fry for few minutes, add tomato, pudhina, turmeric, green chili and sortae till the vegetables are cooked.  
Add little water, salt and cook till the vegetables are soft.
Mix the cooked toor dhal paste to remaining water and add to boiled vegetable.
When done using strainer or filter filter the water and serve as clear soup along with salt and pepper.
If  you like as thick soup you can mash well and then filter it.
Surely it will increase your appetite.