Whipped Yogurt Soup with Sauteed Courgette
Two days ago I was a little disappointed with Roopa Gulati. Today her reputation is being rehabilitated. I had a day off work and was in the mood for making soup. I've had my eye on this yogurt soup recipe for a while. And now that I have tamarind pulp and curry leaves, I was good to go. The other ingredients include dried red chillies, fenugreek seeds, cumin seeds, gram flour, turmeric, Greek yogurt, coriander leaves, onion, courgette and a green chilli.
So I lined up my spices, diced the onion and courgette, and finely chopped the green chilli. Then it was time to start cooking. When the oil was hot I threw in the chillies and mustard seed. Next in were the fenugreek, cumin and curry leaves. I remembered reading somewhere that curry leaves will spit when thrown into hot oil: I was not disappointed by the miniature firework display in my wok. Next in was some gram flour followed by turmeric.
The next stage was tricky because I didn't pick out a large enough bowl to whisk the yogurt with water and more gram flour. Whisking slowly helped. I poured this yogurt mixture into the wok and continued cooking. The last ingredient was the tamarind pulp.
The final stage required a clean pan for frying the onion, courgette and green chilli. When ready I tipped them into the yogurt and spice mixture, stirred in the chopped coriander, and got ready to dish up. I had been tasting the soup at different stages throughout the cooking and had been ready to write Roopa off. Fortunately, the finished soup was very tasty. Even the younger offspring said "Mmmm" rather than pulling a moue of distaste. So, soup number 130 from The Soup Book was a success.
That's it for now.
Minnie
Two days ago I was a little disappointed with Roopa Gulati. Today her reputation is being rehabilitated. I had a day off work and was in the mood for making soup. I've had my eye on this yogurt soup recipe for a while. And now that I have tamarind pulp and curry leaves, I was good to go. The other ingredients include dried red chillies, fenugreek seeds, cumin seeds, gram flour, turmeric, Greek yogurt, coriander leaves, onion, courgette and a green chilli.
So I lined up my spices, diced the onion and courgette, and finely chopped the green chilli. Then it was time to start cooking. When the oil was hot I threw in the chillies and mustard seed. Next in were the fenugreek, cumin and curry leaves. I remembered reading somewhere that curry leaves will spit when thrown into hot oil: I was not disappointed by the miniature firework display in my wok. Next in was some gram flour followed by turmeric.The next stage was tricky because I didn't pick out a large enough bowl to whisk the yogurt with water and more gram flour. Whisking slowly helped. I poured this yogurt mixture into the wok and continued cooking. The last ingredient was the tamarind pulp.
That's it for now.
Minnie
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