Hot Yoghurt Soup
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Andhra
Servings 3 people


For karhi:-


  • Use a mortar and pestle or a blender to grind or blend all the ingredients for the karhi paste.
  • Add salt to taste to form masala (curry paste).
  • Whisk yoghurt, water, flour, sugar and karhi paste to smooth runny mixture and put in large saucepan.
  • Add salt to taste.
  • Keep whisking until the flour binds with the yoghurt and bubbles form.
  • :- This stops the yoghurt curdling when it is cooked.
  • Heat ghee in a small saucepan.
  • Add fenugreek and sautT for a few seconds.
  • Add cumin and mustard seeds and curry leaves, and, after 2 or 3 seconds, add this to yoghurt mixture.
  • Whisk to combine ingredients.
  • Return to the heat and whisk slowly until white froth starts to appear. Remove from heat.
  • Lightly fry some sliced okra and the chillies and stir through soup.
  • Garnish with a few coriander leaves, chopped dill and some fenugreek greens.
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