Rice Soup


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Rice Soup, curds and mint leaves impart a lovely flavour to this thick rice soup.


3/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
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A thick soup delicately flavoured with fresh mint leaves. The soup is also called "yalya soup". The mint leaves can be dried before hand and stored in an air-tight container.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients


1/2 cup fresh mint leaves (phudina)
1/4 cup rice (chawal)
1 cup fresh curds (dahi)
2 tbsp cornflour dissolved in 2 tablespoons of water
salt to taste

Method
  1. Heat a non stick pan and dry roast the mint leaves until crisp. Keep aside
  2. Boil 3 cups of water in a broad pan, add the rice and cook till it is done.
  3. Add another 1½ cups of water, curds and cornflour mixture and cook for a few minutes.
  4. Add the dried mint and salt and simmer for 2 minutes.
  5. Serve hot.
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1 review received for Rice Soup
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Aman KulkarniJune 18, 2013

the rice soup is a simple dish and can be made very quickly. the combination of rice and curds gives it the appropriate taste for a soup.

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Helpful reviews for this recipe
Reviewed June 18, 2013by Aman Kulkarni

the rice soup is a simple dish and can be made very quickly. the combination of rice and curds gives it the appropriate taste for a soup.

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