Mango Buttermilk Soup Gujarati-Style

• 1 cup mango ripe, pureed
• 2 cups yogurt
• 1 1/2 tablespoons chickpea flour
• 6 cups cold water
• 2 green chillies mediums hot, minced, or to taste
• 1 tablespoon ginger minced
• 1/2 teaspoon turmeric
• 1/4 cup coriander chopped
• salt to taste
• sugar to taste, according to how sweet your mangoes are- remember that Gujarati Kadh
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 5 curry leaves optional
• 4 cloves
• 1/4 teaspoon asafoetida

1. Combine the yogurt, chickpea flour, water, chillies and ginger. Blend in a food processor or with an immersion blender. Set aside.
2. In a large pan, heat the ghee, cumin seeds, curry leaves, cloves and asafoetida. When aromatic, add the yogurt mixture and stir constantly until it comes to a gentle boil on a medium/low heat. This is to ensure that the mixture does not curdle.
3. When the mixture is gently simmering, add the turmeric, salt, mango puree and sugar. Adjust the consistency with water if you like, and simmer for a further 4-5 minutes. Taste to check for hot, sweet and sour.
4. Remove from the heat and stir in the chopped coriander.

mango, yogurt, chickpea flour, cold water, green chillies, ginger, turmeric, coriander chopped, salt, sugar, ghee, cumin seeds, curry, cloves, asafoetida

Taken from www.yummly.com/recipe/Mango-Buttermilk-Soup-Gujarati-Style-1664287 (may not work)