This vibrant dish, often called “fried soup” due to its thick, stew-like consistency and the final frying of spices, combines sweet ripe mangoes with creamy coconut milk and sharp yogurt. The base is infused with earthy cumin, fragrant curry leaves, and a gentle heat from green chilies. It offers a complex balance of sweet, sour, and spicy flavors with a smooth, velvety texture. Perfect as a comforting side dish for rice or flatbreads, it shines on warm evenings or as a refreshing summer meal. The aromatic tempering of mustard and fenugreek seeds adds a crucial layer of depth, making this a memorable addition to any table.
Fried Soup
Description
This vibrant dish, often called "fried soup" due to its thick, stew-like consistency and the final frying of spices, combines sweet ripe mangoes with creamy coconut milk and sharp yogurt. The base is infused with earthy cumin, fragrant curry leaves, and a gentle heat from green chilies. It offers a complex balance of sweet, sour, and spicy flavors with a smooth, velvety texture. Perfect as a comforting side dish for rice or flatbreads, it shines on warm evenings or as a refreshing summer meal. The aromatic tempering of mustard and fenugreek seeds adds a crucial layer of depth, making this a memorable addition to any table.Ingredients
Directions
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Peel and chop the mangoes. Place them in a medium-sized pan with 250ml (9 fl oz) of water.
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Cover and simmer over medium-low heat for 8-10 minutes, stirring occasionally, until the mangoes are soft and cooked through.
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While the mangoes cook, blend the coconut, green chilies, and cumin seeds with 250ml (9 fl oz) of water into a fine smooth paste.
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Mash the cooked mangoes into a pulp in the pan.
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Add the coconut-chili paste to the mashed mangoes and mix well.
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Add turmeric, cayenne pepper, and salt to the mixture. Stir thoroughly to combine.
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If the mangoes are not sweet enough, add jaggery or brown sugar now to taste.
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Cover the pan and simmer over medium heat, stirring occasionally, until the mixture thickens. This should take about 10 minutes.
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Do not let the mixture come to a boil. Add the yogurt and heat gently, stirring constantly, until just warmed through.
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Remove the soup from heat and set aside. Check and adjust seasoning if needed.
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Heat oil in a small pan over medium-high heat.
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Add mustard seeds to the hot oil. Wait a few seconds until they begin to pop.
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Quickly add the dried red chilies, fenugreek seeds, and fresh curry leaves to the hot oil.
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Stir and fry for a few seconds until the chilies darken and become aromatic.
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Pour the hot spice tempering immediately into the mango soup.
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Stir well to mix everything together and serve.
Nutrition Facts
- Amount Per Serving
- Calories 1179.8kcal
- % Daily Value *
- Total Fat 108.8g168%
- Saturated Fat 17.3g87%
- Cholesterol 10.8mg4%
- Sodium 266.5mg12%
- Total Carbohydrate 52.1g18%
- Dietary Fiber 10.6g43%
- Sugars 14.5g
- Protein 9.7g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the soup does not boil after adding yogurt, as it may curdle. Keep the heat low and stir gently.
If fresh mangoes are unavailable, you can use canned mango pulp, but adjust the sugar content accordingly as canned pulp is often sweeter.
Fenugreek seeds have a strong flavor; use them sparingly to avoid bitterness.
This dish tastes even better the next day as the flavors meld together. Store in an airtight container in the refrigerator for up to 3 days.
For a vegan version, replace yogurt with coconut cream or a plant-based yogurt alternative.
