Ingredients with Measurements:
- 2 cups plain yogurt
- 3 cups water
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida
- 1 green chili, chopped
- 1/4 cup chopped cilantro
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. In a blender, blend together the yogurt, water, cumin powder, coriander powder, turmeric powder, red chili powder, and salt until smooth.
2. Heat oil in a pot over medium heat. Add mustard seeds and cumin seeds and let them splutter.
3. Add asafoetida and chopped green chili and sauté for a few seconds.
4. Pour the blended yogurt mixture into the pot and stir well.
5. Cook the soup on medium heat for 10-15 minutes, stirring occasionally.
6. Once the soup is heated through, turn off the heat and add chopped cilantro.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 85
Fat: 5g
Carbohydrates: 6g
Protein: 4g
Sodium: 150mg
Substitutions for ingredients:
- Instead of plain yogurt, you can use Greek yogurt or sour cream.
- If you don't have cumin, coriander, or turmeric powder, you can use garam masala instead.
- You can use any oil of your choice.
Variations:
- Add chopped vegetables like carrots, potatoes, or spinach to the soup.
- Use vegetable broth instead of water for a richer flavor.
- Add cooked chickpeas or lentils for extra protein.
Tips and Tricks:
- Make sure to blend the yogurt mixture well to avoid lumps in the soup.
- Adjust the amount of water to your desired consistency.
- If the soup is too sour, add a pinch of sugar to balance the flavors.
Storage Instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation Ideas:
Serve the soup in bowls and garnish with chopped cilantro and a sprinkle of red chili powder.
Garnishes:
Chopped cilantro, red chili powder, and a dollop of yogurt.
Pairings:
Serve the soup with naan bread or rice.
Suggested Side Dishes:
Roasted vegetables or a side salad.
Troubleshooting Advice:
- If the soup is too thick, add more water or broth.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
Make sure to refrigerate the leftover soup promptly and discard any leftovers that have been left at room temperature for more than 2 hours.
Food History:
Mattha soup is a traditional Indian soup made with yogurt and spices. It is a popular dish in the northern regions of India.
Flavor Profiles:
The soup has a tangy and spicy flavor with a creamy texture.
Serving Suggestions:
Serve the soup as an appetizer or as a main dish with rice or bread.
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Region: Indian