Curried Mango and Yogurt Soup

This soup was posted as an an entry in a competition in the wonderful and popular group Chef at Large organised by Reem Khan and supported and backed up by the dynamic and ever vibrant Sid Khullar – the Founder of Chef at Large!

Who does not love Mangoes in summer?They affect us in all ways.Hearing the name of the opulent fruit makes us revel in their fruity fragrance and makes our mouth water.I am a complete Mango maniac and do not let go of any opportunity in eating the fruit – as it is or in various recipes.

Being a South Indian does not deter me from making Mango based South Indian main courses – especially Kaalan or Morukootan.I have posted this delicious recipe earlier and here is the link:

http://thefoodsamaritan.com/south-indian-mango-currymampazha-morukootanmampazha-kaalan/

I just wondered how it would be to leave out the “heavy” ingredients like Coconut and make the rest into a wonderful soup served with the always welcome “Tadka” or tempering on top.There would be no rice to accompany it and no papads which will make you feeling full and very hot on an even hotter summer day.

This idea further took root as I read a wonderful recipe by renowned food critic and author Rashmi Uday Singh.This is her recipe for a wonderful summer soup!As ripe Mangoes are not available now,I bought a tin of processed ripe Alphonso Mango pulp.I tried the recipe out and believe me the result was so delicious that I was tempted to take a pic and share the recipe.Having said this lets proceed with the recipe:

Preparation Time : 30-45 minutes

Makes : 4-5 servings

INGREDIENTS

200 ml ripe Mango pulp(fresh or canned)

200 ml Yogurt(curd)

2 tbsp Gram flour/besan

1/2 tsp Mustard Seeds(Rai/Sarson)

1 tsp Cumin Seeds(Jeera)

6-7 Curry Leaves

1/2 tsp Ginger – chopped fine

2-3 Green Chilies – finely slit

2 litres cold water

2 tbsp Oil

Mint for garnishing(optional)

Salt to taste

METHOD

Mix the Mango pulp with cold water,gram flour and yogurt.Add Ginger and green chilies and start to boil.Lower the heat and boil for approx 10-15 minutes till all the flavours are nicely blended into the pulp mix.

Now strain the liquid and add salt to taste – less if you want a sweet soup like me.

Heat Oil and add Mustard Seeds.When they crackle add Cumin seeds and after a second add the Curry leaves.Fry on low heat for 1-2 seconds and take off heat.

Ladle the strained soup into soup plates or bowls.For a change I used the traditional mud “kullads” used to serve lassi and other sweet drinks.Spoon some “tadka” over the top and be sure to add 2-3 curry leaves.Serve warm.