Serves 4-6
INGREDIENTS
1/2 tsp chilli powder
1 tsp cumin seeds
1/2 tsp turmeric
3 cloves garlic, crushed
salt, to taste
1 piece fresh ginger, 5cm/2in long, crushed
450ml/3/4 pint/1/1/2 cups natural (plain) yoghurt, beaten
2-3 green chillies, finely chopped
3-4 curry leaves
4 tbsp vegetable oil
fresh coriander leaves, chopped, to garnish
4 tbsp gram flour (besan)
4 whole dried red chillies

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Yoghurt Soup

Mix together the first 5 ingredients and pass through a strainer into a saucepan. Add the green chillies and cook gently for about 10

minutes, stirring occasionally. Be careful not to let the soup boil over.

Heat the oil in a frying pan and fry the remaining spices, garlic and ginger until the dried chillies turn black.

Pour the oil and the spices over the yoghurt soup, cover the pan and leave to rest for 5 minutes off the heat. Mix well and gently reheat for a

further 5 minutes. Serve hot, garnished with the coriander leaves.