This is a quick and tasty soup that is made with a few basic pantry ingredients. Menasinna Neeru translates to ‘Black pepper broth’ in Kannada. True to its name it has a beautiful peppery and rich taste from the generous amount of crushed black pepper, cumin seeds, and curry leaves in a ghee vaggarnae.
This is a perfect dish to soothe a cold, or to add to your rotation of hot soups during the colder months. This dish is perfect piping hot by itself, or with plain white rice.
Menasinna Neeru
Ingredients
- Water : 4 cups
- Black Pepper : 2 teaspoons
- Whole Wheat : 3 teaspoons
- Rice : 1 teaspoon
- Dry Grated Coconut : 3 tablespoons
- Cumin seeds (Jeera) : ½ teaspoon
- Curry Leaves : 10 – 15 leaves
- Salt to taste :
- Ghee or Vegetable Oil : 2 tablespoons
Instructions
- Roast the pepper, wheat and rice. Roast the coconut separately to a light golden brown color. Grind them all together to a fine powder.
- Bring the water to a boil.Add the powder to the water. Add salt and continue to cook for another 5 minutes until the mixture thickens slightly.
- In a pan, heat about 2 tablespoons of ghee (or oil). Add cumin seeds. Wait for the cumin seeds to darken slightly. Add the curry leaves to the ghee. Add the seasoning to the water.
- If it is thick, add some more water to make it into a soup consistency.