Curd Shorba (Yogurt Based Soup)

Shorbas are Indian soups. The most well-known shorba is tomato. But there are several other intersting ones. This one, with a yogurt base, is one of them. As the weather in Northern India turns colder, I crave a hot soup with my lunch everyday. So, I am experimenting with several types of soups. This one, a very low calorie one, was inspired by the iconic and very respected celebrity chef, the late Tarla Dalal. I decided to try it out a few days ago – and was indeed glad that I did so. A different, but still superb, taste. A new discovery that I plan to repeat often. Though yogurt based, it is a hot soup and will suit summer or winter conditions.

Curd Shorba

3 cups vegan yogurt
1/2 tsp turmeric powder (haldi, manjal podi)
4 tsp Bengal gram flour (besan, kadalai mavu)
1 tsp cumin seeds (sabut jeera, jeeragam)
2 tsp finely chopped green chilis
1/2 tsp grated ginger (adrak, inji)
1/4 cup finely chopped onions
1/4 cup plant based milk (I used coconut milk)
1/4 cup chopped cucumber
1/2 cup chopped tomatoes
Salt to taste
Combine the yogurt, gram flour and turmeric powder in a bowl
Mix well so that there are no lumps
Set aside
Heat a wok and add the cumin seeds
When they begin to splutter, add the greexn chilis and ginger
Sauté for a few seconds on medium flame
Add the onions and continue to sauté for about a minute
Add the yogurt mixture, plant milk and 1/2 cup water
Mix well and cook on low flame for 2-3 minutes, stirring occasionally
Add the cucumber, tomato and salt
Cook for another minute, stirring occasionally
Serve immediately, garnished with coriander leaves

2 Comments Add yours

  1. Anonymous says:

    Looks yummy! How do you make vegan curd/yogurt at home?


    1. Check out Rupa Shah’s peanut curd on YouTube


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