From the delights of Indian cuisine comes this indian turmeric yogurt soup, vegetarian and spicy (if you don't like spicy, just remove the chilli). My friend Rachel gave me the recipe, passionate about indian cuisine like me. And, just like the spicy Indian lentil cream, it has given me very good results. This yogurt has an even more exotic flavor, between sweet, sour and spicy.

Carries chickpea flour. Remember that you can do it at home, following the Mayra's recipe.

Indian Turmeric Yogurt Soup

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This vegan and spicy yogurt soup is a recipe for Indian cuisine with an exotic taste, between sweet and sour.

Ana Valdes

Recipe type: soups
Calories: 250
Rations: 4

Cooking time: 11M
Total time: 11M

Ingredients

50 g of chickpea flour.
450 g of sweetened gyrego yogurt.
50 g of butter.
1 teaspoon of ground turmeric.
1 red chilli (small and dry).
500 g of water (half a liter).
1 teaspoon salt.
1 teaspoon of ground cumin.
1/2 teaspoon of mustard seeds.

Preparation

Put the chickpea flour, Greek yogurt, turmeric, chilli, salt and 25 g of butter in the glass. Mix for 20 seconds, at speed 4.
Add the water and cook everything for 10 minutes, 100º, speed 2.
In a saucepan, heat the rest of the butter over low heat and, once melted, add the mustard and cumin. Stir for 20 seconds and remove from heat (you can also do it in the microwave for 30 seconds at maximum speed).
Add this mixture to the glass, let it cool a littleoy cover it with the glass, adjust the salt and mix it all during 15 seconds at speed 6.
Serve warm.

Equivalences with TM21

More information - Spicy Indian Lentil Cream, Toasted chickpea flour

ThermoRecetas

Indian Turmeric Yogurt Soup