Ingredients
- When the oil is hot add in:
- 1/2 cup of chopped almonds
- Stir them around for a bit and then toss in:
- 1 Tbs of coriander seed
- 1/2 tsp of fenugreek seed
- 1/2 tsp of red pepper flakes....you can add more depending on how how you'd like your soup to be
- 1/4 cup of shredded dry unsweetened coconut
- 1 thin slice of peeled fresh ginger
- Meanwhile back at the soup....Mix together:
- 3 cups of buttermilk
- 1/4 tsp of turmeric
- 1 tsp of chickpea flour otherwise known as gram flour. Cornstarch can also be used in a pinch.
- Set this mixture aside.
- In a deep pan or kadhai heat about 1 and 1/2 tsp of vegetable oil. When the oil is hot drop in:
- 2 tsp of brown mustard seeds
- 1/2 tsp of cumin seed
- When the mustard seeds start to pop, toss in 10 fresh or frozen curry leaves and
View Full Recipe at The Colors Of Indian Cooking
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 782g | |
Calories 500 | |
Calories from Fat 191 | 38% |
Total Fat 22.55g | 28% |
Saturated Fat 8.05g | 32% |
Trans Fat 0.0g | |
Cholesterol 29mg | 10% |
Sodium 780mg | 33% |
Potassium 1447mg | 41% |
Total Carbs 48.3g | 13% |
Dietary Fiber 7.1g | 24% |
Sugars 37.17g | 25% |
Protein 31.68g | 51% |
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