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Pepper Soup

Healthycooking's picture
Ingredients
  Pepper 1 Teaspoon, freshly crushed
  Fresh coriander 1 Tablespoon
  Rye flour 1 Cup (16 tbs)
  Millet flour 1 Cup (16 tbs)
  Sour yogurt 2 Cup (32 tbs)
  Fresh ginger 1 Tablespoon, chopped fine
  Green chili 1 Cup (16 tbs), chopped fine
  Freshly grated coconut 1 Tablespoon
  Water 6 Cup (96 tbs)
  Salt To Taste
  Clarified butter 2 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Asofoetida 1 Teaspoon
  Curry leaves 4
  Oil 2 Teaspoon
Directions

Heat the oil in a thick bottomed pan and place the mustard in it.
When it splutters add the turmeric and the other seasoning ingredients.
Stir fry for 30 seconds.
Then add the water slowly.
When the water comes to a boil, lower the flame and add the rye flour with one hand while stirring continuously with the other.
Then add the millet flour while stirring continuously.
When the entire flour is added, mix thoroughly and add the coconut and yogurt.
Mix thoroughly again.
Then add the salt.
Let it cook on a low flame for about 10 minutes, while stirring occasionally to prevent sticking.
June mixture should have the consistency of porridge.
When the mixture starts leaving the sides of the vessel, the porridge is cooked.
Add the ghee, take off the flame and keep covered for five minutes.
Serve hot with lime pickle and a dab of butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Interest: 
Healthy

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