Mix together the yogurt, gram flour, chili
powder, turmeric and salt and strain them into a saucepan. Add the green
chilies and cook gently for about 10 minutes, stirring occasionally. Be
careful not to let the soup boil over.
Heat the oil in a frying pan and fry the
remaining spices, crushed garlic and fresh ginger until the dried
chilies turn black. Pour the oil and the spices over the
yogurt soup, cover the pan and leave to rest for 5 minutes off the heat.
Mix well and gently reheat for a further 5 minutes. Serve hot, garnished
with the coriander leaves.
Sugar can be
added to this soup to bring out the full flavor. For an extra creamy
soup, use Greek-style yogurt instead of natural yogurt. Adjust the
amount of chilies according to how you want the soup to be.