Preparation

Put butter in a heavy-bottomed soup pot over medium heat.  Add onion and cook until softened, about 10 minutes.  Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for a minute or so. 

Add corn kernels and season generously with salt and pepper.  Cook, stirring, for 2 minutes.  Add 4 cups water and bring to a simmer.  Simmer gently for 10 minutes.  Purée soup in a blender.  Check seasoning and adjust salt. 

To serve, ladle into small bowls.  Garnish each with 2 tablespoons thick yogurt.  Sprinkle with chives and cilantro sprigs.  Add a squeeze of lime. 

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