A very traditional household dish, that has found a lot of appreciation, in recent fusion cuisine menus is yogurt soup. Extremely easy to make and is a perfect accompaniment for those fall/spring/winter chill days when you want a quick warm soup that is healthy and light on the stomach too. Yogurt Soup has been found to be appealing to American food palette too, as I often observe this in a local Indian cuisine restaurant Anokha where the guests are often not of Indian origin. We recently had a thanksgiving/holiday kick off celebrations with a few of my american neighbors at Anokha, and they were extremely delighted to explore the Indian cuisine with us and I am glad to acknowledge that friendly neighbors are a blessing to have indeed!!
Recipe: 3 people
Cooking time : 5 min
Preparation time: 5 min
Ingredients by Volume
- 1 cup of wholemilk yogurt ( using low fat/non fat yogurt will have sour taste, and it will also break the yogurt while boiling) The brand I use is Desi Natural Dahi Whole Milk, available in Indian Grocery Stores
- 4 cups of water
- 1 tbsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/4 tsp turmeric powder
- 3 curry leaves
- 1 small green chilly chopped finely.
- Pinch of asafoetida
- Salt to taste
- Coriander leaves for garnishing
Method
- Add the yogurt and water in a deep pan.
- Using a whisk, churn the yogurt and water, till yogurt has completely blended.
- Add salt and whisk some more.
- In small frypan or a saucepan, put oil to heat on medium high flame.
- Add mustard seeds to the oil and wait for them to crackle.
- Add cumin seeds and wait till they become golden brown.
- Add turmeric
- Break the curry leaves with hand into small pieces and add to the oil.
- When curry leaves crackle, add the chopped green chillies.
- Add the pinch of asafoetida.
- Remove from flame.
- Add this to the yogurt mix.
- Put the yogurt/water mix to heat on a slow-medium flame for 2 minutes , stirring constantly, so that the yogurt does not break.
- Garnish it with chopped coriander and serve warm.
Tips
Getting the tempering right, is the key to flavor in this soup.
If the yogurt is not too creamy, reduce the water content accordingly.
If the yogurt is too sour, you can add 1/2 cup milk to balance the taste.
Instinct factor
Watch for the soup, so as to not over boil and break the yogurt.
Feel factor
An extremely light soup that is healthy, spicy and comforting. This is one of my comfort foods, that brings back childhood memories.
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