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  • Indian Yogurt Soup

    1 vote
    Indian Yogurt Soup
    Prep: 20 min Cook: 20 min Servings: 3
    by Navaneetham Krishnan
    370 recipes
    >
    This soup is a delectable combination of Indian spices and the must have Indian herb; curry leaves. It’s nicely done; not too spicy, neither too sour nor astringent in taste.

    Ingredients

    • (A)
    • 1 large onion – thinly sliced
    • 2 green chilies – cut into 3 to 4 pieces
    • 1 tsp halba/fenugreek seeds
    • 1 tomato – chopped
    • 4 tbsp yogurt – lightly beaten
    • 1 tsp turmeric/kunyit powder
    • Salt for taste
    • For tempering
    • 1 tsp cumin seeds
    • ½ tsp black mustard seeds
    • 1-2 dried red chilies – snipped/cut into pieces
    • 3-4 sprigs curry leaves
    • 1 tbsp oil

    Directions

    1. Add onion, chilies, fenugreek seeds, tomato, turmeric and salt in a pot.
    2. Pour about ½ liter of water (more if you prefer).
    3. Stir and simmer over low heat.
    4. When soup is heated through,
    5. Add yogurt, stir again and simmer for another 2-3 mins.
    6. Remove from heat and keep aside.
    7. Fry ingredients for tempering and tip over soup.
    8. Stir to combine in.

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