Tulsi-coriander green broth — the fragrant bowl carrying the leaf India has trusted for generations (2–5 years)
A clear, fragrant green broth with soft rice dumplings — built on tulsi, the leaf India has reached for through every changing season.
Why am I making this?
Tulsi (holy basil, surasa) is among the most revered leaves in the classical tradition and is studied today for immune-supportive properties; coriander and lemon add vitamin C, and a warm broth soothes and hydrates. Tiny soft rice dumplings turn a clear broth into a playful, fillable dinner a child enjoys (ruchi). Gentle, aromatic and warming — a bowl that carries a long tradition lightly.
Ancient text
The sacred basil is praised among the beneficial, aromatic leaves that support the body.
The classical texts praise tulsi (surasa) among beneficial aromatic leaves; a gentle tulsi broth follows that long tradition. The exact verse is being confirmed by our review panel before publication.
Charaka Samhita, Sutrasthana — on aromatic, beneficial leaves including holy basil (Surasa/Tulsi). Exact verse being confirmed by our review panel before publication. Reviewed by the Aayu Ahaar editorial team.
Modern research
Holy basil (tulsi) is studied for immune-supportive properties; warm broths with vitamin-C herbs support hydration and defences, and including herbs and a variety of vegetables is encouraged in children's diets.
ICMR-NIN Dietary Guidelines for Indians, 2024 — herbs, vegetables and dietary variety for children. World Health Organization — fluids and nutrition during seasonal illness.
How to make it
What you'll need
- A light vegetable and moong-dal broth (carrot, beans, a little dal)
- 4–5 fresh tulsi (holy basil) leaves, well washed
- A handful of coriander and a squeeze of lemon
- For dumplings: 3 tbsp rice flour, hot water, a pinch of salt
- Knead the rice flour with hot water and roll tiny soft dumplings; steam or simmer until cooked.
- Simmer the vegetable-moong broth until soft and clear.
- Add the tulsi and coriander at the end and switch off, keeping it fragrant and gentle.
- Add the soft dumplings, finish with lemon, and serve warm.
How to feed it
| Texture | Clear mild broth, soft small dumplings |
| Quantity | 1 small bowl |
| Frequency | 2–3 times a week, more in the cold season |
| Best time | Dinner |
What's inside
Grow this recipe with your child
| 2–3 years | A few tulsi leaves, very mild, tiny dumplings |
| 3–5 years | A little more tulsi |
| 5–7 years | Add vegetable chunks |
| 7 years+ | Family broth |
What every mother asks
Is tulsi okay for kids?
Will a broth fill them?
Is it bitter?
Fresh or dried tulsi?
A few honest notes
- Use only a few well-washed tulsi leaves.
- Keep dumplings soft and small to avoid choking.
- Introduce tulsi in tiny amounts first.
- Keep salt modest.
Storage & make-ahead
Best made fresh. The broth keeps a day; add tulsi and lemon fresh at serving to keep them fragrant.
A gentle, honest note — this is one nourishing food among many, not a complete meal on its own. Aayu Ahaar walks beside the doctor's care, never in its place.