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Oakleaf Fern Rhizome Soup (Aatukkal Kilangu Soup)

Oakleaf Fern Rhizome Soup (Aatukkal Kilangu Soup)


Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60


Serves 4

  • Aattukkaal Kizhangu - 2 nos

  • Gingelly Oil - 100ml

  • Mustard seeds - 2 tbsp

  • Small onions - 10 nos chopped

  • Country tomatoes -4 nos hand mashed

  • Curry leaves - 10 nos/2 cluster

  • Asafoetida - 1 tbsp

  • Coriander leaves - 1 handfull (chopped)

  • Ginger Garlic Paste - 4 tbsp

  • Pepper powder - 4 tbsp

  • Salt to taste 1 teaspoon

  • Water 1 litre


  • 01

    Smoke and burn the Aattukkaal Kizhangu on gas fire for 15 minutes on low flame untill it is completely black and heated up to half boiled consistency

  • 02

    If you add the rhizome directly it will be pungent and cause nausea and dizziness due to its poisonous effect

  • 03

    Now peel the outer burnt skin with a scraper and the inner white portion is exposed.

  • 04

    Cut the half cooked rhizome into small pieces or smash it untill it gives away it's pulp.

  • 05

    No need to add tamarind to the soup as we have country tomatoes which gives a sour taste

  • 06

    On a soup pan,add gingelly oil for the aroma and taste and a cooling effect.Pop the mustard seeds and coriander leaves.Add asafoetida.

  • 07

    Add ginger garlic paste and saute for a minute.Then add diced small baby onions,saute for another minute.

  • 08

    Smash the country tomatoes in hand and add to the pan.Cook for 2 minutes.

  • 09

    If needed can add Fenugreek seeds or omam as required for the cooling effect

  • 10

    Add the smashed rhizome of Aattukkaal kilangu tubers and saute for 4 minutes untill it mixes well with the other ingredients.Add pepper and salt to taste.

  • 11

    Now pour half to one litre of water as required

  • 12

    Boil for 15 minutes.Garnish with coriander leaves.

  • 13

    Ready to serve in a soup bowl.Kolli Hills Mood !



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