Millets add earthy richness to a soup, especially ragi.
Chef Varun Inamdar crafted a wholesome Finger Millet Soup, with a desi touch with curry leaves, ginger and a sprinkling of sambar masala.
Photograph: Chef Varun Inamdar for Rediff
Finger Millet Soup
Serves: 2-3
Ingredients
- 1 cup yoghurt
- 2 tbsp ragi or finger millets flour
- 2 cups water
- ½ tbsp sambar masala
- ½ tbsp ginger, grated
- Salt to taste, about 1½ tsp
For the tempering:
- 2 tbsp soybean oil
- ½ tbsp rai or mustard seeds
- Sprig curry leaves
Method
- In a saucepan, mix the yoghurt, finger millets flour, sambar masala, ginger, salt, water.
Keep aside.
- Heat the oil for tempering, over medium heat, and add the mustard seeds allow them to splutter.
Then add the curry leaves and add to the ragi mixture.
Warm the soup over high heat for 3 minutes and adjust some water and seasoning, if needed.
- Serve hot.
Recipe: Kind courtesy Godrej Vikhroli Cucina