- 1 cup yogurt
- 2 cups water
- 2 tablespoons chickpea flour
- 1 teaspoon sugar
- 1 teaspoon turmeric powder
- 1 inch ginger, freshly grated
- 1 teaspoon ghee/clarified butter
- 1 teaspoon hing/asafoetida
- 1 green chili, finely chopped
- 1 teaspoon mustard seed
- 6 to 8 curry leaves
- In a deep pan, whisk yogurt, water and chickpea flour to make a smooth batter making sure there are no lumps. Add salt, sugar and turmeric powder to it and bring it to a boil. Once done, lower the heat, add grated ginger and let it simmer for 10 minutes. If you wish to thicken the soup more, continue cooking for 5 more minutes. Keep stirring in between. Once done, switch off the heat and keep the pan aside.
- Heat another small pan, pour ghee/clarified butter in it and bring it to medium heat. Add asafoetida, chopped green chili, mustard seeds and curry leaves. It will splatter, so be very careful. After a couple of seconds, switch off the heat and pour the hot ghee straight in the soup. It will sizzle. Give the soup a mix and serve it either warm or at room temperature.
- Asafoetida is easily available in any Indian store but if you don’t find it, add one clove grated garlic.
- Curry leaves are also available in Indian stores. There is really no substitute that I can suggest for curry leaves as the flavor is very different from any other herb. However, you can use bay leaves or kaffir lime leaves for a flavor boost but it would still be different from curry leaves.