Ingredients
450 ml yogurt
3 Tbsp besan
450 ml water
2 tsp sugar
1 tsp salt
3-4 radish
1 Tbsp oil
1 pinch heeng
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp coriander seeds
2-4 curry leaves
4 whole, dried red chillies
1 tsp chopped garlic
1 1/2 tsp chopped ginger
Chopped coriander to garnish
Method
Whip yoghurt until it turns smooth. Combine besan with water and the yoghurt.
Add sugar, salt and radish and bring to a boil over a moderate flame.
Simmer for 10 minutes, before removing the radish from the pan and dicing them.
In a frying pan, heat oil and add hing, mustard seeds, cumin and coriander seeds.
Toss in the curry leaves and the chillies. Finally add the ginger and the garlic.
After a few seconds add the spices to the soup. Simmer for 5 minutes.
Strain the soup, add diced radish and serve hot garnished with chopped coriander.
Engr Sulthan
www.keralites.net          |
Posted by: "er_sulthan@yahoo.com" <er_sulthan@yahoo.com>
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