Recipes By Geeta Sadashivan
This is a South Indian Soup, a clear, spicy, and tangy version often made daily and eaten with rice. It's also prepared when someone in the family has a bad cold and cough. One of its special qualities is the way it will fill the whole house with its aroma.
This recipe originated in South India where it was called "Milagu Thanni" or "Pepper Water" in Tamil. The British liked its spicy quality but wanted it to be heartier, so Indian cooks began to add chicken, or lamb to it. I am presenting the vegetarian version, since I don't cook meat.