Spices and curry leaves lend a marvellous flavour to this soup, while the addition of yoghurt adds creamy texture and a hint of sourness. If you wish to make this more substantial, you can add your favourite vegetables or use vegetable stock instead of water.
2 tablespoons finger millet flour
1/2 teaspoon cumin seeds, dry-roasted and ground
8 to 10 black peppercorns, dry-roasted and ground
12 to 15 fresh curry leaves, dry-roasted and ground
1 teaspoon small pieces of jaggery, or to taste
Salt to taste
1 cup/250ml thick plain yoghurt, whisked until smooth
Finely chopped coriander leaves for garnish
1. Place all the ingredients, except coriander leaves, in a bowl and whisk until smooth.
2. Bring 2 cups/500ml water to a boil. Reduce the heat and add the finger millet mixture, stirring continuously. Cook until the mixture thickens slightly, stirring continuously.
3. Taste and adjust the seasoning if necessary. Remove from the heat.
4. Serve hot garnished with coriander leaves.