This is a great soup for winters but I love having it on a rainy evening as well. The warmth and goodness that this soup brings is incredible. Like most of my recipes, you can alter the veggies to make your own versions. I made this with carrots and few beans, but it also tastes amazing with pumpkin and sweet potatoes as well.
PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
DIFFICULTY SCALE: Medium
- Drumsticks – 4
- Carrots – 2
- Beans – 7-8
- Tomatoes – 2 large
- Onion – 1 medium
- Coconut Milk – ½ cup
- Ginger – 3 inch
- Garlic – 2 cloves
- Red Chilli – 1
- Curry leaves- a few (optional)
- Olive oil – for tempering
- Bay Leaf – 1
- Asafoetida – a pinch (optional)
- Mustard seeds – 1/4 teaspoon
- Water – 3 cups
- Black Pepper
- Salt – to taste
- Clean and cut the drumsticks into small size pieces of 4-5 inches in 2 cups and add in a pan to boil with a little salt.
- Squeeze the drumsticks to extract maximum pulp out of them and mix it with the water used for boiling and set aside.
- Add Olive oil in a pressure cooker or a heavy bottom pan and add bay leaf. Add chopped onion, ginger, garlic and a chili and allow them to cook and soften for 2 minutes or so.
- Roughly chop carrots and beans and add them to the pan and allow them to cook for 1-2 minutes.
- Add chopped tomatoes and salt to the mix and add a cup of water and bring the ingredients in the pan to a boil.
- Cool slightly and add the mixture into a blender after removing the bay leaf.
- Take a fresh pan and add oil and allow it to heat.
- Add mustard seeds. Once the seeds start to crackle, add asafoetida and curry leaves.
- Once the tempering is done, add the blended mixture to the pan.
- Add the drumsticks pulp and water mixture and coconut milk to it.
- Once it comes to a boil, add pepper and serve hot.