Thick Yoghurt Soup

Name: Thick Yoghurt Soup
Yield: Serves 6
Cuisine: Afghanistan
Ingredients: 2 fresh long red chillies, finely chopped; 1 teaspoon fenugreek seeds, coarsely crushed with a mortar and pestle; 1 teaspoon chilli powder; 1 teaspoon garam masala; 250 ml (1 cup) boiling water; 1 kg (4 cups) plain yoghurt; Handful of fresh curry leaves; 60 g (½ cup) chickpea flour (besan); 1 tablespoon finely grated fresh ginger; 1 large brown onion, finely diced; 3 garlic cloves, finely chopped; 250 ml (1 cup) sunflower oil, plus 1 tablespoon extra; 3 teaspoons brown mustard seeds; 4 large tomatoes, finely diced; 1 teaspoon chaar masalah; 2 teaspoons cumin seeds; 2 teaspoons ground turmeric

Karoo

Preparation info

Serves
6

Difficulty
Easy

Appears in

Parwana

By Durkhanai Ayubi

Published 2020

About

Karoo is a thick soup that highlights the flavours of caramelised onion and yoghurt. Traditionally in Afghanistan, this was peasant food made in the provinces. As children in Australia, it became one of our favourite soups, because of the delicious and balanced flavours, which we’d enjoy with thick pieces of naan bread.

Ingredients

250 ml (1 cup) sunflower oil, plus 1 tablespoon extra

Asia
Afghanistan
Gluten-free
Soup
Vegetarian

Method

Heat the oil in a saucepan over high heat and fry the onion, garlic, ginger and chilli for 5 minutes, or until the onion is soft and golden. Add the tomato and stir occasionally for 3–4 minutes, or until it starts to break down. Stir in 2 teaspoons mustard seeds along with the other spices and