Chilled Curried Indian Soup
serves 4-6
When preparing this soup, whisk the buttermilk well before adding the seasoning. It can be stored for up to 3 days in the refrigerator.
Read more about this recipe at the Washington Post.
1/4 cup vegetable oil
1 teaspoon mustard seeds
1 teaspoon whole cumin seeds
1 pinch asafoetida (optional)
1/4 teaspoon fenugreek seeds
1/2 teaspoon urad dhuli dal (white split gram beans)
1/3 teaspoon chopped jalapeño chili pepper (optional)
1 teaspoon chopped ginger root
10 curry leaves
3 shallots, thinly sliced
1/4 teaspoon ground turmeric
1 teaspoon salt
2 quarts buttermilk
prep: 10 minutes
total: 50 minutes
medium pan
food processor or blender
large bowl or pitcher
1. In a medium pan over medium-high heat, heat the oil until it shimmers and then add the mustard seeds. When they start to crackle and pop, about 30 seconds, add the cumin, asafetida if using, fenugreek, urad dhuli dal, jalapeño chili pepper, if desired, ginger, curry leaves and shallots.
2. Cook, stirring frequently and reducing the heat if necessary, until the shallots become golden brown (watch carefully so they don't burn), about 2 minutes. Add the turmeric and salt and remove from the heat.
3. Let the mixture cool to room temperature. Transfer to a food processor or blender and process until it forms a thick paste (if the mixture is not fully engaging with the blade, add a little of the buttermilk).
4. Place the buttermilk in a large bowl or pitcher and add the spice paste, stirring until no streaks remain. Cover and refrigerate for at least 30 minutes until cold. Before serving, add salt to taste.
