How to make Curd Shorba Soup:
Combine the curds, turmeric powder and besan in a deep bowl and mix well till no lumps remain.
Heat the oil in a deep non-stick pan and add the cumin seeds.
When the seeds crackle, add the green chillies and ginger and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 1 minute.
Add the curds-turmeric-besan mixture, milk and ½ cup of water, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
Add the cucumber and tomatoes, mix well and cook on a slow flame for another minute, while stirring occasionally.
Add a dash of salt and pepper.
Check the soup for seasoning and then serve as soon as you like.
Ingredients for Curd Shorba Soup
for 4 persons:
- ½ cup chopped cumcumber
- 3 cups dahi (low-fat curds)
- ½ tsp haldi (turmeric) powder
- 4 tsp besan (bengal gram flour)
- 2 tsp low-fat butter
- 1 tsp Jeera (cumin seeds)
- 2 tsp finely chopped green chillies
- ½ tsp grated ginger (adrak)
- ¼ cup finely chopped onions
- ¼ cup low-fat milk
- ½ cup chopped tomatoes
- pepper and salt to taste