Spicy Yoghurt and Veggie Soup
An amazing recipe for a "Pakistani Karri" made from left over slightly old yoghurt - a cross between a curry and a soup!
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Difficulty and servings
Serves 4
Preparation and cooking times
- Begin by beating the yogurt in a large bowl with enough cool water to create a thin 'Lassi' i.e. to resemble thin milk and then strain this liquid to get rid of any lumps.
- To this add salt to taste, a little red chilli powder (not too much as we are after the yellowness to stand out), 1 heaped tsp of turmeric powder (or enough to achieve a lovely yellow hue) , ginger/garlic paste, 1 tbsp of semolina and 1 tbsp of chickpea flour
- Heat a little oil in a saucepan to which add a few fenugreek leaves and allow to cook until they splutter. Take them out once the oil is fragranced with these.
- Now pour the yellow yogurt liquid in the fragranced oil and cook on very low heat, stirring occasionally. Cook until the "Karri" (not curry!) is thick. Judging from how long it takes to achieve this, when you think you are half way there, that is when you should add the par-boiled veggies. Do not add them too early as they will over cook, also you par-boil these as the saltiness and sourness of the Karri do not aid in cooking the veggies fast.
- Once the Karri is nice and thick it is ready for tempering. This is when you can add the boiled fried eggs and pour into a serving dish. You can cut the eggs in half just before serving.
- For tempering: heat oil in a small fry pan and add garlic until light brown and add mustard seeds and the dried red chilli and lastly the curry leaves. Quickly pour this on top of the Karri and cover the dish for a few minutes. Garnish with coriander leaves and enjoy as a soup or with rice, and eat as you would a curry.
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http://www.bbcgoodfood.com/recipes/1662644/
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Ingredients
- 2 cups of not very fresh yoghurt
- Some water
- 1 tsp Salt
- 3/4 tsp red chilli powder
- 1 tsb of turmeric powder
- 1 heaped tbsp of ginger and garlic paste
- 1 tbsp of chickpea flour
- 1 tbsp semolina
- a few fenugreek seeds, about 5-6
- 1/2 cup of peas - par-boiled, if fresh / thawed if frozen
- 1 cup of carrot batons - par-boiled
- 11/2 cup of peeled potato batons - par-boiled
- 3-4 hard boiled eggs which have been fried in oil and browned separately (this is done by hard boiling eggs and then frying in oil until whites are crispy and brown)
- 3-4 tbsp oil
- chopped coriander leaves for garnishing
- For the bhagar (tempering):
- Vegetable oil
- 8 - 9 mustard seeds
- About a handful of curry leaves
- 4-6 Dried red chilli
- 2-3 sliced cloves of garlic
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Difficulty and servings
Serves 4
Preparation and cooking times
Ingredients
- 2 cups of not very fresh yoghurt
- Some water
- 1 tsp Salt
- 3/4 tsp red chilli powder
- 1 tsb of turmeric powder
- 1 heaped tbsp of ginger and garlic paste
- 1 tbsp of chickpea flour
- 1 tbsp semolina
- a few fenugreek seeds, about 5-6
- 1/2 cup of peas - par-boiled, if fresh / thawed if frozen
- 1 cup of carrot batons - par-boiled
- 11/2 cup of peeled potato batons - par-boiled
- 3-4 hard boiled eggs which have been fried in oil and browned separately (this is done by hard boiling eggs and then frying in oil until whites are crispy and brown)
- 3-4 tbsp oil
- chopped coriander leaves for garnishing
- For the bhagar (tempering):
- Vegetable oil
- 8 - 9 mustard seeds
- About a handful of curry leaves
- 4-6 Dried red chilli
- 2-3 sliced cloves of garlic
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