My Mom’s Winter Yogurt Soup :: A Childhood Favorite

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I grew up in a very cold northern region of India called Shimla. It’s beautifully surrounded by luscious pine and oak forests and snowcapped mountains. The way of life was such that walking was part of the lifestyle of the locals.

So, walking to school and back was part of my usual day. My mom was teaching in the same school, and we would walk together through a fairytale forest. On good days, we wouldn’t find any monkeys on the way as they could potentially attack you if you had any food in your hand.

We would reach home between 5 or 6 p.m. in the evening. It would be terribly cold, and my mom would have very little time to prepare dinner for us between doing mom jobs and getting ready for the next day. Usually during these times, my dad would be away on business trips or playing/leading tournaments (he was then representing India for roller skating and ice hockey) every few months.

When my mom asked me for dinner preference, my absolute favorite was this Yogurt Soup or ‘Kheru’ as the locals fondly call it. It’s a warm comfort dish, and I would even enjoy it when I felt under the weather. Here’s how to make it!

winter yogurt soupIngredients:

2 C yogurt (plain or greek)

1/2 t cumin seeds

1 T neutral oil of your choice

1 medium-sized onion (diced finely)

4-5 garlic cloves (crushed or grated)

1 knob of small ginger (grated or finely chopped)

1/2 t turmeric

1/2 t coriander powder (if you don’t have this spice, it is fine to omit)

Spicy pepper of your choice

1-2 C of water to adjust consistency

A generous amount of finely chopped cilantro

Directions:

In a pan, heat the oil on a medium flame.

Add the cumin, garlic, onions, ginger, and spicy peppers till soft.

Now add the turmeric, coriander powder, and salt and stir well. Cover and cook for a minute.

Add 1/2 C of water and let it bubble for another 2 minutes to ensure the turmeric cooks nicely.

Lower the gas to low and add the yogurt along with the rest of the water. It should have a soupy consistency at this point.

Cover and cook for a few minutes and remove from gas before it boils (roughly about 2-3 minutes).

Add the cilantro in at the end.

This is best enjoyed with hot rice.

Things to keep in mind:
  • Remember not to overcook the onions and garlic. They should still have a little crunch in them.
  • You can adjust the spiciness according to your taste or leave the spicy pepper completely out of the recipe.
  • This is a winter dish and not recommended for summers as the heating property in this recipe is high.
  • Ensure the turmeric is cooked well before adding the yogurt. Tasting is key.
  • Ideally whisk the yogurt before you pour it in. You can adjust the water required and use extra in case you use the Greek kind.
  • Don’t overboil the soup as it can curdle. It tastes absolutely fine even if you end up curdling it.
  • Keep the flame low and add the yogurt little by little.
  • Do not skip the cilantro. This just takes it to the next level.

Variation with Cottage Cheese

Instead of yogurt, add all the listed ingredients as directed above.

Add a can of diced tomatoes and let it simmer till you see the oil coming up on top and add cottage cheese followed by lots of cilantro.

This is best enjoyed with Naan or hot rice. Enjoy!

For some other delicious soup ideas, check out these three easy soups.



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