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1 vote | 4755 views

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.

Prep time:
Cook time:
Servings: 3 person
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Ingredients

Cost per serving $0.73 view details
  • (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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Nutrition Facts

Amount Per Serving %DV
Serving Size 136g
Recipe makes 3 servings
Calories 121  
Calories from Fat 59 49%
Total Fat 6.76g 8%
Saturated Fat 1.0g 4%
Trans Fat 0.12g  
Cholesterol 3mg 1%
Sodium 20mg 1%
Potassium 420mg 12%
Total Carbs 14.77g 4%
Dietary Fiber 4.3g 14%
Sugars 5.59g 4%
Protein 3.39g 5%

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