Manjula Gokal's Gujarati Mango Soup

Name: Manjula Gokal's Gujarati Mango Soup
Total time: 45 min
Yield: 12 small servings
Cuisine: indian
Ingredients: 2 tablespoons chickpea flour (see note); 1/8 teaspoon ground turmeric; 3/4 teaspoon ground cumin; 3/4 teaspoon ground coriander; 1/2 cup plain whole-milk yogurt; 3 cups canned Alphonso mango pulp (sweetened), preferably Ratna brand; 1 1/4 to 1 1/2 teaspoons salt; 1/2 teaspoon sugar, or to taste; 2 bird's-eye chilies, with small slits; 2 tablespoons corn or peanut oil; Generous pinch ground asafetida; 1/2 teaspoon whole brown mustard seeds; 1/2 teaspoon whole cumin seeds; 2 whole hot dried red chilies; 1/8 teaspoon whole fenugreek seeds; 10 to 15 fresh curry leaves, if available

By Jonathan Reynolds

Updated Nov. 16, 2022

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Dark Victory

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Ingredients

Yield:12 small servings

2tablespoons chickpea flour (see note)
⅛teaspoon ground turmeric
¾teaspoon ground cumin
¾teaspoon ground coriander
½cup plain whole-milk yogurt
3cups canned Alphonso mango pulp (sweetened), preferably Ratna brand
1¼ to 1½teaspoons salt
½teaspoon sugar, or to taste
2bird's-eye chilies, with small slits
2tablespoons corn or peanut oil
Generous pinch ground asafetida
½teaspoon whole brown mustard seeds
½teaspoon whole cumin seeds
2whole hot dried red chilies
⅛teaspoon whole fenugreek seeds
10 to 15fresh curry leaves, if available

Ingredient Substitution Guide

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Preparation

Step 1
Put the chickpea flour, turmeric, cumin and coriander in a bowl. Very slowly stir in ½ cup water until no lumps are left. Whisk in the yogurt, mango and 2 cups water. Add the salt, sugar and bird's-eye chilies. Mix well.
Step 2
Pour the oil into a heavy, medium pan and set over medium-high heat. When the oil is very hot, add the asafetida and then, in quick succession, the mustard seeds, cumin seeds, dried chilies, fenugreek seeds and curry leaves. Remove from heat and stir in the mango mixture. Place over medium heat and simmer for 5 minutes, stirring. Remove from heat, cover and let sit for at least 30 minutes.
Step 3
Stir the soup and reheat it gently. Strain through a coarse strainer. Spoon out some of the smaller seeds from the strainer and stir them back into the soup.

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