I just LOVE LOVE LOVE the soups of southeast Asia with all their diverse colors, flavors and aromas.Įverywhere I went I ate as many different types of soups that I could, observed how they were made, photographed them, asked questions, took notes, and jotted down recipes. I guess you could say I’m a bit of a soup fiend. On a recent trip to Thailand, I took a deep dive into the wonderful world of Thai soups. More on that later with easy recipe!ĭon’t get me wrong, these few popular Thai soups are insanely delicious! But, as so often happens, when a national cuisine becomes well-known outside its borders, as Thai cuisine has in recent decades, a small number of dishes become popular with restaurant menus becoming somewhat homogeneous.īut there are so many more types of Thai soup! And yet, hardly anyone in the West knows about them! You’ll certainly rarely if ever see the word congee on a Western Thai restaurant menu. Go to a Thai restaurant in America and you’ll find these same handful of soups over and over. Google the words “Thai soup” and you’ll find thousands of recipes for different types of red and green coconut curries and thousands more of versions of tom kha gai (a coconut chicken soup) and tom yum (a hot and sour soup). Traditional Thai Congee Soup Recipe (EASY).Add eggs for super simple and quick breakfasts.Cook the rice in water or broth but add broth when reheating.Congee: The Easiest Thai Soup to Make at Home + −.Sreedevi Lakshmi Kutty is the Co-Founder of Bio Basics, a social venture retailing organic food and a Consultant to the Save Our Rice Campaign. Pappadam crisps or and green gram on the side? They may actually surprise us and enjoy it. Why don’t we introduce it to our children on a rainy evening in a soup bowl, with some roasted Kanji water as a way to rediscover our own version of healthy soups instead of chasing artificially flavoured soups. Kanjis, prepared using medicinal rices like Navara, Raktasali and herbs, are consumed during Aadi (Karkidakam). Kanji cures fatigue, removes toxins, stimulates the appetite and helps facilitate bowel movements. Kanji water are used extensively in Ayurveda as part of the diet and during treatment. This is the best source of Vitamin B12 for vegetarians.”
Nandish said, “The only thing better than this is the water in which the rice was soaked. We had a wonderful surprise in the morning: a small bowl of leftover rice was mixed with buttermilk and chopped onions and accompanied by another bowl of sprouted groundnuts, green gram and Bengal gram. Three years ago, when we were visiting organic seed saver paddy farmers in Karnataka we stayed with Nandish, an innovative rice farmer. Kanji is usually made of broken rice, as it gets cooked faster. Kanjis can also be flavoured with steamed greens like moringa leaves and curry leaves or cooked along with green gram. Thuvaiyal or any of the numerous chutneys that are an integral part of the South Indian cuisine. We use coconut chutney, roasted gram chutney, tuvar chutney, ridge gourd Karuppu kavuni black rice (almost purple in colour and rich in taste). Ilupai poo samba (a white rice) and semi-polished Kanji made with different varieties of rice tastes different. Before pressure cooking came into vogue, rice was cooked in an open vessel with lots of water, which was then drained into another vessel and kept aside. Kanji water flavoured with a little salt and pickle. I don’t think many farmers grow these paddy varieties now.” Everything, except the pappadam made by a neighbouring family, was cultivated and processed by us. My aunt reminisced, “The kanji would be of Chitteni, Onattan,Vatton, Navara or Erumakkari red rice - grown, parboiled and milled, bran mostly intact. This, along with some pickle or leftover gravy stored in a kalchatti, was next morning’s breakfast for the adults. Kanji, if any, and keep it in an earthen pot. After dinner, my aunt would pour water into the leftover While the jar of salt mixed with water went around, we would try to get a bite of each other’s Poriyal on a small strip of banana leaf set beside the plate. Kanji, a blob of coconut chutney and green gram We were served two ladles of hot red rice
The steel plates and spoons fashioned out of jackfruit leaves would be laid out. Kanji for dinner was the only feasible option.Īt 7.30 pm, we would line up on a mat on the floor. We were 18 grandchildren and, almost every year, at least a dozen would gather to spend time with our grandparents. It evokes memories of our annual childhood holiday in a small village on the banks of the Periyar river in Kerala. Now that the rains are making their reluctant appearance, I long for
0 kommentar(er)
