INDIAN YOGURT SOUP
Adapted From: The Food of India, Periplus World Cookbooks,
1996
Serving Size: 4
Preparation Time: 0:35
Categories:
Amount Measure Ingredient Preparation Method
1 tablespoon oil
1/2 teaspoon black mustard seeds
2 each green chiles chopped
1/2 teaspoon garlic crushed
1/4 teaspoon ginger root crushed
3/4 cup plain yogurt
3 cups Kitchen Basics Chicken Stock
pinch turmeric powder
pinch cayenne powder
1 teaspoon cilantro finely chopped
1/2 teaspoon mint leaves finely chopped
1 teaspoon fragrant oil optional for garnish
Heat oil in a large pan and add the mustard seeds. As soon as they crackle, add green chilies, garlic and ginger. Sautee for 5 minutes, then add the yogurt and stock. Simmer over low heat for 10-15 minutes, stirring constantly to prevent the yogurt from curdling. Add the turmeric and cayenne powder, cilantro and mint leaves. Mix well and serve hot garnished with the fragrant oil.