1. Rasam One of the most beloved dishes in South India, rasam, with its soup-like consistency, is made with tamarind and tomato juice as a base. Other ingredients such as turmeric, tomato, chilli, pepper, garlic, curry leaves, mustard, and coriander are also used in the spicy mix.

Soak tamarind in water and extract the juice. Boil chopped tomato, tamarind water, rasam powder, turmeric, and salt in a pot. In a small pan, heat oil or ghee, and fry mustard seeds, dried red chillies, asafoetida, curry leaves, crushed garlic, black pepper, and cumin seeds. Add the seasoning to the pot, simmer for 5 minutes, and garnish with coriander leaves. Serve hot.

2. Mulligatawny soup Mulligatawny soup is believed to have its origin in Madras during the colonial period. Very similar to rasam, it is made with chicken, mutton or vegetable broth. Other ingredients such as lentils, chillies, onion, coconut milk, cinnamon, cloves, and black pepper corns are also used.

3. Kairiche saar Kairiche saar or Kairichi Kadhi is a slightly sweet, sour and spicy soup popular in Maharashtra.  The main ingredient of this soupy curry is raw mango, and it is usually eaten with rice.

4. Tomato Saar A tangy, soupy curry made from tomato pulp and some spices, tomato saar is another popular soup in Maharashtra. Made with ingredients such as boiled tomato pulp, cumin, mustard seeds, tamarind, curry leaves and coconut milk, the soup is said to be refreshing and good for health.

Boil chopped tomatoes with water, turmeric, and salt until soft. Blend the mixture to a smooth consistency. In a pan, heat oil, and temper mustard seeds, cumin seeds, asafoetida, curry leaves, and dried red chillies. Pour this tempering into the tomato mixture, add tamarind juice, and simmer for 5 minutes. Garnish with coriander leaves and serve hot.

Boil chopped tomatoes with water, turmeric, and salt until soft. Blend the mixture to a smooth consistency. In a pan, heat oil, and temper mustard seeds, cumin seeds, asafoetida, curry leaves, and dried red chillies. Pour this tempering into the tomato mixture, add tamarind juice, and simmer for 5 minutes. Garnish with coriander leaves and serve hot.

5. Ulavacharu An authentic Andhra recipe made from ulava or horse gram to make a gravy-like soup, the dish is said to originate from the kitchens of farmers. The dish can also be cooked in lentil stock and combined with tamarind paste and several other spices.

6. Yakhni shorba An authentic Kashmiri mutton soup packed with rich flavours and proteins, the soup is comfort food for many in the region. It is a loose, smooth and slightly tangy soup with succulent pieces of mutton.

Heat the pressure cooker, add mustard oil, and toss in spices. Add mutton, sauté until it gains colour. Add salt, ginger powder, fennel powder, and hot water. Bring to a boil, then pressure cook. Separate mutton and stock. In a kadhai, heat whisked yoghurt, stirring until it boils and reduces by half. Add reserved stock to yoghurt, cook for 4 minutes, then add mutton. Cook until gravy thickens. Add dried mint and black cumin seeds, stir for a minute, then remove from heat.

7.  Paya soup Considered to be one of the healthiest soups, the mutton paya soup is made from the legs of a lamb or trotters. The paya or goat trotters are simmered in a mix of spices to make the bone chewy and the dish delectable.

Clean and wash goat trotters thoroughly. Boil them in water with turmeric and salt until tender. In a pot, heat oil and sauté onions, ginger-garlic paste, and green chillies. Add the cooked trotters, black pepper, cumin, and coriander powder. Pour in enough water and simmer until the broth is flavorful. Garnish with fresh coriander leaves and serve hot.

8.  Chettinad Kozhi rasam Made by cooking chicken with a dash of Chettinad spices such as pepper, turmeric, cumin seeds, fennel seeds and so on to form a soothing rasam, the dish is spicy and delicious. It is usually made in Kali temples during Poosai Poduthal.

9.  Pandhara Rassa Another popular soup from Maharashtra, it is made with either chicken or mutton. Made with mutton broth, coconut milk, red chilli seeds, poppy seeds and a few spices, the white-coloured and flavourful chicken or mutton gravy has a creamy, stewy texture. 10. Dal

Boil chicken with ginger-garlic paste, salt, and water until cooked. In a pan, heat oil and sauté onions, grated coconut, poppy seeds, and cashews until golden brown. Blend this mixture to a fine paste. Add the paste to the chicken broth, along with garam masala and black pepper powder. Simmer for a few minutes, garnish with coriander leaves, and serve hot.

10. Dal A common accompaniment for rice and chapati, dal is a comfort food for most Indians. The protein rich and versatile lentil soup, it can be made with any type of lentils, or even a mix of a few.