Indianby Wikibooks CookbookYogurt Curry SoupCook15 minTotal15 minServes4Keep screen onSaveShare Cook my versionIngredientsServings−4+2 cups chickpea flour (besan)1½ cups curds/yogurt (dahi)1 tsp ginger-green chilli paste2 curry leaves (kadi patta)2 tbsp sugarSalt to taste2 tsp ghee (clarified butter)½ tsp cumin seeds (jeera)½ tsp mustard seeds (rai/sarson)1 pinch asafoetida (hing)1 red chilli, broken into pieces2 tbsp chopped fresh coriander (dhania)StepsStep-by-step0 of 7 done1Combine the gram flour, curds and 3 teacups of water in a pot. Beat well.2Add the chilli-ginger paste, curry leaves, sugar, and salt. Bring to a boil.3Boil whilst stirring for a while.4Heat the ghee in a pan, add the cumin and mustard seeds, and toast until light brown. Don't let burn.5Add the asafoetida and red chilli.6Add the seasoning mixture to the curry, and boil for a few minutes.7Sprinkle coriander on top and serve hot.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
