Curry or Soup – Dahi ka shorba/Yogurt Soup

I think we can all agree that Indian food is extremely versatile. We can make a meal using 1 main ingredient in 100’s of ways and still never get tired of it. If you don’t believe me just take something as humble as Yogurt/Curd or Dahi as we call it. We use it as base for gravies, add it in smoothies and use it a coolant during the hot summers and we also make soups out of it. One of my favourite ways to have this healthy and something I cannot live without ingredient is to make it into a Soup. To be honest I am not sure if I should call it a curry or a soup, so I am sticking with Soup as I just drink it as is.

1-IMG_4509The base of the soup is “Tomatoes” and the Dahi is just dropped in it gently like one would drop Eggs in boiling water while poaching them. The tanginess of the Tomatoes, heat of the Chillies and the cooling properties of the Dahi can cure many a sinuses, headaches and heartaches.


The Dahi is this soup somehow thickens up and resembles poached eggs and tastes really good. The key is to remember not to overcook the soup once the Dahi is added.

This is a childhood favourite and recipe I had forgotten, so when nostalgia hit, I quickly called my mom to get the recipe and it took me only 15 minutes to make this dish and the husband was so impressed that he had 2 bowlfuls of it asking me to make it again the next day. This is what I love about cooking so you can make simple and tasty food in minutes if you just put your heart in it. With every sip that I took, I could feel the warmth of this soupy, somewhat oily and a little tangy soup/curry gladden my soul.

Here is the Recipe: (serves 2 greedy souls, ready in under 15 minutes)

3 medium sized ripe tomatoes finely chopped

2 Green chillies finely chopped

3 Garlic Cloves thinly sliced (you can skip these if you don’t want)

4 tbsps of Yogurt/Curd (Thick not runny and AVOID Greek Yogurt, we need set yogurt for this)

2 tsp Vegetable oil

1 tsp Turmeric powder

1 tsp Red chilli powder

Salt to taste

5 – 6 Curry leaves

Lots of freshly chopped Coriander

1 tsp Cumin seeds


Heat oil in a pan add the Cumin seeds, Garlic cloves, Curry leaves and Green Chillies.

Once the Garlic has browned (not burnt) add the chopped Tomatoes and let them cook till the oil starts to separate. Add the Turmeric, Red Chilli powder and Salt and sauté for 2 minutes.

Add 2 cups of hot water and let the water come to a boil. Once the gravy is boiling reduce the flame and add the Yoghurt to the gravy one spoon at a time, like you would drop an Egg in a soup.


Let it cook for 5 minutes on a very slow flame ensuring the Yoghurt does loosen up else you would have a slush on your hands. Garnish with freshly chopped Coriander and serve hot with Rice or Roti or just drink it like a soup.


PS: One thing to note here is that you have to serve this dish instantly and cannot have it the next day as the yoghurt will become hard and chewy if left for a few hours. The fiery redness of the gravy and the tanginess of the Yoghurt complement each other making it taste almost like a soup. Try it and let me know what you think, I for sure am happy with the results.


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