Wednesday, February 17, 2016

Mudakathan Keerai Soup ~ Anti Inflammatory Food

We are starting the third week of BM#61. This week it is going to be Anti Inflammatory Food. There is a diet for every aliment that's known and changing your lifestyle and food habits help in long way.

I read a lot on this subject over internet and some of the interesting sites like this, this
and this, that gives you more details on the topic. Inflammation is both good and bad. Inflammation is part of the body’s immune response. It is essential for us to heal. However it becomes out of control, it can damage the body.

Foods high in sugar and saturated fat can spur inflammation. “They cause overactivity in the immune system, which can lead to joint pain, fatigue, and damage to the blood vessels,” says Scott Zashin, MD, clinical professor at the University of Texas Southwestern Medical Center in Dallas.


Foods that combat inflammation:

Tomatoes, Olive oil, Beets, Green leafy vegetables, such as spinach, kale, and collards
Nuts like almonds and walnuts
Fatty fish like salmon, mackerel, tuna, and sardines
Fruits such as strawberries, blueberries, cherries, and oranges
Omega-3 fatty acids, such as fish or fish oil supplements and walnuts.
Whole grains such as brown rice and bulgur wheat.
Lean protein sources such as chicken

Need to cut down foods like refined carbohydrates such as pasta and white rice, red meat and full-fat dairy foods.


Today's Mudakkathan Keerai Soup, is prepared with Balloon vein, known as Mudakathan Keerai. It is quite popular in Tamil Nadu and is cooked in various ways like soup, dosai, thooku etc. For day one, I made a soup that PJ had shared.

Since the time I decided I will be making this, I have been asking for this greens. I kept buying this every week and never came around making it. Finally I made this last Sunday and rest I will be making the other dishes. The taste really needs some adaptation and hits you quite hard for the first time.




Mudakathan Keerai Soup 

Ingredients Needed:

Water - 2 cups
Balloon vein leaves - a handful
Balloon vein stalks, tender - a few, chopped
Garlic - 2 cloves
Cumin seeds - 1/2 tsp
Whole Peppercorns - 1/2 tsp
Asafotida powder / Hing - a large pinch
Salt to taste

How to mak the soup

Heat water in a pan and add the garlic, peppercorns, cumin seeds and bring to boil. Add the tender stalks and leaves and simmer for 10 minutes.

Add the asafoetida powder and remove from heat. Strain and add salt.

Serve hot / warm.




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13 comments :

Suma Gandlur said...

I don't think I have seen these leaves before and the soup sounds healthy.

vaishali sabnani said...

New one ! Seems really healthy .

Srividhya Gopalakrishnan said...

Wow.. I wish I could all these keerai here.. missing the traditional ones

Usha Rao said...

These leaves sound healthy. I don't think I have seen these leaves here or in Hyderabad.

Gayathri Kumar said...

My mom used to add it in dosas. Never tried it in soup. This soup looks very healthy..

Jayanthi said...

Such a healthy soup...Unfortunately I don't get it here. I definitely need to try them when I come to India next time.

Padma Rekha said...

This keerai is very new to me I never seen this before interesting recipe Valli

Pavani N said...

Very useful post Valli. Those greens are new to me but they sound very nutritious.

Sandhya Ramakrishnan said...

I have never really tasted any greens in India other than the commonly used ones. Loved your post about the healthy greens.

Priya Suresh said...

Just love this green, apart from dosa and gravies i never had them as soup, interesting and super healthy soup Valli.

Sapana Behl said...

Never heard about these leaves.Sounds healthy.

Harini-Jaya R said...

Those are new greens for me. very interesting.

Sowmya :) said...

That's a very informative post! And a healthy soup too

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