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Spicy Yogurt Soup

ingredients

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

method

1. Mix together the yogurt, gram flour, chilli powder, turmeric and salt and strain them 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.

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

3. Pour the oil and the spices over the yogurt soup, cover the pan and leave to rest for 5 minutes off the heat.

4. Mix well and gently reheat for a further 5 minutes. Serve hot, garnished with the coriander leaves.

Variation
Sugar can be added to this soup to bring out the full flavour. For an extra creamy soup, use Greek-style yogurt instead of natural yogurt. Adjust the amount of chillies according to how hot you want the soup to be.

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