Yoghurt/Curd - Thayir - 1 cup
Ginger - Inji - small quantity
Green chillies - Pachai milagai - 2 nos.
Grated/shredded coconut - small quantity
Red gram dhal - Thuvaram paruppu - 1 tea spoon
Bengal gram dhal - Kadalai paruppu - 1 tea spoon
Fried gram dhal - Udaicha kadalai - 1/2 tea spoon
Cashew nuts - Munthiri paruppu - 2 nos.
Raw rice - Pacharisi - 1 tea spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Turmeric powder - Manjal thul - small quantity
Oil for frying
Salt to taste
- Soak red gram dhal, bengal gram dhal, fried gram dhal, raw rice and cashew nuts for 1 hour. Then grind them to a paste. Grind coconut, ginger and green chillies and make a paste.
- Smash curd and make it to a form of butter milk. Add little water to it. Add turmeric powder and salt to it. Mix it well.
- Heat oil in a kadai, splutter mustard seeds, add curry leaves, then add ginger paste and dhal paste followed by curd mix. Mix them well. Add a little salt. Garnish with coriander leaves.
Curd soup is ready to be served. It can be served with rice. It can be served for 2 people. It requires only 20 minutes to cook.
Note: Curd can be a little sour, it will taste good. Dhal must be soaked for atleast an hour for grinding to a paste.
Optional: Ingredients can be added or removed according to individuals taste. Vegetables can be added to this.
He who comes first, eats first
Eike von Repkow