Makai ka shorba - indian style corn soup

• Produce

  • 1/4 tsp Chilli, red
  • 3 1/4 tsp Coriander
  • 1/4 cup Spring onion
  • 1 tbsp Spring onion greens

• Canned Goods

  • 1 cup Veg stock

• Condiments

  • 1/4 tsp Ginger-garlic paste

• Baking & Spices

  • 1/8 tsp Garam masala, powder
  • 1 Salt as required

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 300 g Corn with cob
  • 1/4 tsp Cumin

• Other

  • 1 Small to medium sized tejpatta ((indian bay leaf

Found on vegrecipesofindia.com

Description

Directions

• steam or pressure cook 1 medium to large corn cob. you can steam the sweet corn cob in a steamer or a pressure cooker. if pressure cooking, then pressure cook for 2 to 3 whistles in 1.5 cups water. you can also use 1 cup of tinned corn kernels.
• when the corn cob becomes warm or cools down, slice off the corn kernels from the cob. be careful while slicing the kernels. you will need 1 cup corn kernels.
• now add 3/4 cup of the steamed corn kernels in a grinder or blender. grind to a smooth paste. if required you can add 1 to 2 tablespoons water while grinding. keep the ground corn paste aside. the remaining 1/4 cup corn we need to add while serving the corn soup.
• heat 1 tablespoon oil in a pan or kadai. add the tej patta and saute for 1 to 2 seconds. then add 1/4 cup sliced spring onion whites. instead of spring onion, you can even use one small onion.
• saute till the onions turn translucent.
• then add 1/4 tsp ginger-garlic paste and saute till the raw aroma of ginger-garlic goes away.
• now add the corn paste and saute for a minute.
• then add 3 cups water. i used veg stock, so i added 1 cup veg stock + 2 cups water. if you have veg stock, then you can even add 3 cups of veg stock. if you do not have veg stock, then just add water.
• mix and stir very well. there should be no lumps. break the lumps if any with the spoon.
• next add 1/4 tsp cumin powder/jeera powder, 1/4 tsp coriander powder/dhania powder
• and 1/8 tsp red chilli powder/lal mirch powder or about a pinch or two of red chilli powder.
• stir and mix the spices with the shorba.
• season with salt as per taste. stir again.
• now simmer the shorba on a low to medium flame for 7 to 8 minutes without a lid.
• simmer till the shorba comes to a boil.
• add 1/4 tsp garam masala powder and switch off the flame.
• lastly add 1 tablespoon chopped spring onion greens. if not using spring onion greens, then you can add 1 tablespoon chopped coriander leaves.
• serve makai ka shorba hot garnished with finely chopped coriander leaves and 1/4 cup corn kernels. add some of the corn kernels in the soup while serving.