1-3fresh green Chiliesuse according to your heat preferences
4fresh medium sized Curry leafs
Salt according to your taste preferences
Pepper according to your taste preferences
1Tablespoonchopped Coriander to garnish
Instructions
In a bowl combine the Yoghurt and Cream.
Heat up a pan add the oil and stir fry the ginger garlic paste for a minute. Quickly add the turmeric powder, red chili powder and cumin powder. Stir fry for another minute on low heat.
Pour in the yogurt and cream and mix the whole content well. You will notice the yogurt will get a bit liquid. The cream helps in keeping it all together or you would have curdled yogurt bits.
Throw in the green chili and curry leafs, salt and pepper according to your taste. Mix well and let it cook for 10 minutes until all the flavors get absorbed into the soup. Stir frequently.
Take out and discard the curry leafs. Let it cool a bit and then mix the whole content to a smooth soup or directly blend it with a blender stick.
If you want a warm soup then just reheat the smooth soup or keep it in the fridge and enjoy cooled.
Don't forget to garnish the soup with chopped coriander (also known as cilantro).
Notes
Adapted from Complete Indian Cooking Cookbook by Mridula Baljekar, Rafi Fernandez, Shezad Husain and Manisha Kanani