Chickpea flour acts as a stabilizer, preventing yogurt from curdling in this aromatic soup adapted from senior editor Tejal Rao's family recipe. This recipe first appeared in our March 2014 issue with the story Milk's Finest Hour.
Ingredients
- 4 cups plain full-fat yogurt
- 1⁄2 cup milk
- 3 tbsp. chickpea flour
- 3 tbsp. roughly chopped cilantro, plus more for garnish
- 1⁄8 tsp. ground turmeric
- 2 cloves garlic, peeled
- 2 fresh green Thai chiles or ¼ small serrano, stemmed
- 1 (½") piece ginger, peeled and thinly sliced
- 2 tbsp. ghee or canola oil
- 1⁄2 tsp. black mustard seeds
- 1⁄2 tsp. cumin seeds
- 1⁄2 tsp. asafoetida
- 3 curry leaves
- 3 whole cloves
- 1 dried chile de árbol
- 1 stick cinnamon
- 1 tsp. sugar
- Kosher salt, to taste
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Instructions
Step 1
Purée yogurt, milk, chickpea flour, cilantro, turmeric, garlic, fresh chiles, ginger, and 1 cup water in a blender until smooth; set aside. Heat ghee in a 4-qt. saucepan over medium-high heat. Add mustard seeds, cumin seeds, and asafoetida; cook until seeds begin to pop, about 30 seconds. Add curry leaves, cloves, chile de árbol, and cinnamon; cook 1–2 minutes. Add yogurt mixture, sugar, and salt; bring to a boil, stirring constantly. Reduce heat to medium; cook, stirring occasionally, until slightly thick, 12–15 minutes. Garnish with cilantro.
- Purée yogurt, milk, chickpea flour, cilantro, turmeric, garlic, fresh chiles, ginger, and 1 cup water in a blender until smooth; set aside. Heat ghee in a 4-qt. saucepan over medium-high heat. Add mustard seeds, cumin seeds, and asafoetida; cook until seeds begin to pop, about 30 seconds. Add curry leaves, cloves, chile de árbol, and cinnamon; cook 1–2 minutes. Add yogurt mixture, sugar, and salt; bring to a boil, stirring constantly. Reduce heat to medium; cook, stirring occasionally, until slightly thick, 12–15 minutes. Garnish with cilantro.
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