Name: Curried Mango and Yogurt Soup recipe by Amrita Iyer at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 200 ml - ripe Mango pulp(fresh or canned); 200 ml - Yogurt(curd); 2 tbsp - Gram flour/besan; 1/2 tsp - Mustard Seeds(Rai/Sarson); 1 tsp - Cumin Seeds(Jeera); 6 or 7 - Curry Leaves; 1/2 tsp - Ginger (chopped fine); 2 or 3 - Green Chilies (finely slit); 2 litres - cold water; 2 tbsp - Oil; Mint for garnishing (optional); Salt to taste

ABOUT Curried Mango and Yogurt Soup RECIPE

Who does not love Mangoes in summer? Hearing the name makes my mouth water. I am a complete Mango maniac and do not let go of any opportunity in eating the fruit. Being a South Indian does not deter me from making Mango based South Indian main courses. The idea for this recipe came from a renowned food critic and author Rashmi Uday Singh. This is her recipe for a wonderful summer soup! As ripe Mangoes are not available now, I bought a tin of processed ripe Alphonso-Mango-pulp. I tried the recipe out and the result was delicious. This is a perfect soup for dinner parties!

Ingredients Serving: 5

200 ml - ripe Mango pulp(fresh or canned)
200 ml - Yogurt(curd)
2 tbsp - Gram flour/besan
1/2 tsp - Mustard Seeds(Rai/Sarson)
1 tsp - Cumin Seeds(Jeera)
6 or 7 - Curry Leaves
1/2 tsp - Ginger (chopped fine)
2 or 3 - Green Chilies (finely slit)
2 litres - cold water
2 tbsp - Oil
Mint for garnishing (optional)
Salt to taste

Instructions

Mix the Mango pulp with cold water, gram flour and yogurt. Add Ginger and green chilies and start to boil. Lower the heat and boil for approx 10-15 minutes till all the flavours are nicely blended into the pulp mix.
Now strain the liquid and add salt to taste. (Add less if you want a sweet soup).
Heat Oil and add Mustard Seeds. When they crackle, add Cumin seeds and after a second add the Curry leaves. Fry on low heat for 1-2 seconds and take off the heat.
Ladle the strained soup into soup plates or bowls. For a change I used the traditional mud “kullads” used to serve lassi and other sweet drinks. Spoon some “tadka” over the top and be sure to add 2-3 curry leaves. Serve warm.

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