Manjushree's Kairuchi

Barley Soup

  • Cusine :Tibetan
  • Serve :2
  • Preparation time :1 hour


  • Barley ½ cup
  • Tomato 1
  • Onion 1
  • Garlic 2 pods
  • Carrot 1
  • Capsicum ¼
  • Beans 3 to 4
  • Green peas 2 Tbsp
  • Salt to taste
  • Curry powder ½ Tsp
  • Butter ¼ Tsp
  • Coriander leaves


Barley a member of the grass family, is a major cereal grain. It was one of the first cultivated grains and is now grown widely. Barley grain is a staple in Tibetan cuisine and was eaten widely by peasants in Medieval Europe. Barley has also been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.(Curtsey Wikipedia).


Wash & Soak barley for half an hour and boil it in pressure cooker.

Wash & Finely chop all the vegetables.

Heat butter in pan, add chopped garlic sauté for a minutes.

Then add onion, once it turns to pink color, add tomato and fry.

Once tomato become smooth, add vegetables, salt and 2 to 3 cup water allow it to boil.

When vegetables are cooked then, add boiled barley curry powder and garnish with coriander leaves.


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