Sweet Sour Gujarati Dahi Curry (Spiced Yoghurt Soup)
- Ready In:
- 35mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 1 cup yoghurt, beaten
- 3 cups water
- 4 tablespoons chickpea flour (Besan)
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon turmeric powder
- 1 inch gingerroot, juliened
- 1 green chili pepper, slit lengthwise
- 1⁄2 - 1 teaspoon sugar
-
TEMPERING (seasoning)
- 1 teaspoon oil
- 1 teaspoon ghee (clarified butter)
- 1 round dried red chili pepper
- 4 cloves
- 1 (2 inch) curl cinnamon sticks
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon mustard seeds
- 1⁄8 teaspoon fenugreek seeds (Methi)
- 1⁄8 teaspoon asafoetida powder (Hing)
- 10 -12 curry leaves
-
GARNISH
- 2 tablespoons cilantro leaves, chopped fine
directions
- In a cooking pot, mix together Yogurt, Water and Chickpea Flour well until there are no lumps.
- Add Salt, Sugar, Turmeric Powder, Ginger and Green Chilies, to this mix.
- Bring mixture to a boil on medium flame, stirring continuously.
- simmer while you begin work on the tempering.
- In a SMALL pan, heat Oil and Ghee.
- Add , Cumin Seeds, Mustard Seeds, Fenugreek Seeds, Cinnamon, cloves and lastly the dried red cillies – allow them to splutter.If possible get round chillies, and use 2-3.
- Lastly add Asafoetida, Curry Leaves – mix well to coat leaves with oil.
- Pour this oil-ghee mix into the simmering yoghurt. Stand away as the hot oil being poured into water may cause a bit of a splutter.
- Garnish with coriander/cilantro leaves. Serve as a soothing soup, accompanied by roasted pepper or jeera papadums, or with boiled rice or spicy khichdi.
- BON APPETIT. Aaa jo!
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