It really depends on how you would like to consume soups. Usually for Western meals, soups are great as a starter. Even during a full course Chinese meals in restaurants, soups are also sort of a start-up before the main dishes. But that may not be the case for an everyday Chinese family meal at home. Soups are part or one of the side dishes with rice.
The Indians are totally different. It’s obvious; we pour soups over rice, mixed it up and eat with fried fish, stir fried veggies or whatever sides we've prepared. Therefore Indian soups; the ones I make are basically thin and watery. Of course, we don’t want to miss out on the spiciness and sourness. This soup is a delectable combination of Indian spices and the must have curry leaves. It’s nicely done; not too spicy, neither too sour nor astringent in taste.
Adjust the amount of yogurt as per your taste. I love sour flavour, so I let go; generous with the amount of it. Similarly, you may also consider cutting down the number of chilies. Because it’s a watery soup, there will be two layers with yogurt and the heavy ingredients right at the bottom. So just stir it up before consuming.
1 large onion – thinly sliced
2 green chilies – cut into 3 to 4 pieces
1 tsp halba/fenugreek seeds
1 tomato – chopped
3 tbsp yogurt – lightly beaten
1 tsp turmeric/kunyit powder
Salt for taste
1 tsp cumin seeds
½ tsp black mustard seeds
1-2 dried red chilies – snipped/cut into pieces
3-4 sprigs curry leaves
1 tbsp oil
Add onion, chilies, fenugreek seeds, tomato, turmeric and salt in a pot.
Pour about ½ liter of water (more if you prefer).
Stir and simmer over low heat.
When soup is heated through,
Add yogurt, stir again and simmer for another 2-3 mins.
Remove from heat and keep aside.
Fry ingredients for tempering and tip over soup.
Stir to combine in.
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