Pepper Soup Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy++
CuisineCourse
MethodInterest Group

Ingredients

 Pepper1 Teaspoon, crushed
 Coriander1 Tablespoon
 Rye flour1 Cup (16 tbs)
 Millet flour 1 cup
 Sour yogurt 2 cups
 Ginger1 Tablespoon, chopped
 Green chillie, chopped fine 1 cup
 Freshly grated coconut
 Water6 Cup (16 tbs)
 Salt To Taste
 Clarified butter2 Teaspoon
 Turmeric powder1/2 Teaspoon (For the Seasoning Mustard 1 tsp)
 Asaioetida 1 tsp
 A few curry leaves
 Oil2 Teaspoon (For the Seasoning Mustard 1 tsp)

Directions

Heat the oil in a thick bottomed pan and place the mustard in it.
When it splutters add the turmeric and the other seasoning ingredients.
Stir fry for 30 seconds.
Then add the water slowly.
When the water comes to a boil, lower the flame and add the rye flour with one hand while stirring continuously with the other.
Then add the millet flour while stirring continuously.
When the entire flour is added, mix thoroughly and add the coconut and yogurt.
Mix thoroughly again.
Then add the salt.
Let it cook on a low flame for about 10 minutes, while stirring occasionally to prevent sticking.
June mixture should have the consistency of porridge.
When the mixture starts leaving the sides of the vessel, the porridge is cooked.
Add the ghee, take off the flame and keep covered for five minutes.
Serve hot with lime pickle and a dab of butter.
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