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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
salt
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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.
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Notes
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.
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