This is a print preview of "Indian Yogurt Soup" recipe.

Indian Yogurt Soup Recipe
by Navaneetham Krishnan

Indian Yogurt Soup

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Indian
Cook time: Servings: 3 person

Goes Well With: as a starter, as a side dish

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.