Chettinad Style Smoked Salad Soup

Ingredients

In the Chettinad adaptation, the original Romanian dish of Ciorbă de salată cu afumătură is transformed into a spicy and aromatic soup. The Chettinad version incorporates traditional Chettinad spices such as black peppercorns, fennel seeds, cinnamon, and star anise, along with fresh curry leaves, ginger, garlic, and tamarind. These additions infuse the soup with a distinct Chettinad flavor profile, making it a unique and exciting twist on the original dish. We alse have the original recipe for Ciorbă de salată cu afumătură, so you can check it out.

• 500g (1.1 lb) smoked meat (such as smoked chicken or smoked pork), diced 500g (1.1 lb) smoked meat (such as smoked chicken or smoked pork), diced
• 2 tablespoons oil 2 tablespoons oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1-inch cinnamon stick 1-inch cinnamon stick
• 2 star anise 2 star anise
• 10-12 curry leaves 10-12 curry leaves
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the diced smoked meat to the pot and cook for a few minutes until lightly browned.
3. 3.
   Add the chopped tomatoes, green chilies, black peppercorns, fennel seeds, cinnamon stick, star anise, and curry leaves to the pot. Stir well to combine.
4. 4.
   Add the ginger-garlic paste and tamarind paste to the pot. Mix well and cook for another 2-3 minutes.
5. 5.
   Pour enough water into the pot to cover the ingredients. Season with salt to taste.
6. 6.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, or until the meat is tender and the flavors have melded together.
7. 7.
   Remove the pot from heat and garnish the soup with fresh coriander leaves.
8. 8.
   Serve the Chettinad Style Smoked Salad Soup hot, accompanied by crusty bread or steamed rice.

Treat your ingredients with care...

• Smoked meat — If you can't find smoked meat, you can substitute it with smoked sausages or smoked tofu for a vegetarian version.
• Tamarind paste — If tamarind paste is not available, you can use lemon juice as a substitute for the tangy flavor.

Tips & Tricks

• Adjust the spiciness of the soup by adding more or fewer green chilies according to your preference.
• For a richer flavor, you can roast the whole spices (black peppercorns, fennel seeds, cinnamon stick, and star anise) before adding them to the soup.
• If you prefer a smoother texture, you can blend a portion of the soup and then mix it back into the pot before serving.

Serving advice

Serve the Chettinad Style Smoked Salad Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh coriander leaves for added freshness and aroma. Accompany the soup with crusty bread or steamed rice to complete the meal.

Presentation advice

Present the Chettinad Style Smoked Salad Soup in vibrant bowls that showcase the rich colors of the soup. You can also serve it in traditional Indian-style bowls or terracotta pots to add an authentic touch to the presentation. Place a sprig of fresh curry leaves on top of each bowl for an attractive garnish.