Makai Shorba (Spiced Corn Soup)
Makai Shorba (Spiced Corn Soup)
Makai Shorba, or Spiced Corn Soup, is a dish made from fresh corn kernels, onions, garlic, and spices. Also known as ‘Bhutte ka Shorba’ or ‘Makki ka Shorba,’ it combines the sweetness of corn with aromatic spices for a comforting flavour.
In Hindi, makai means ‘corn’ and shorba refers to ‘rich stew.’ Traditionally a Persian recipe, shorba means ‘rich stew,’ typically prepared by boiling meat with spices. Makai Ka Shorba, however, blends corn and spices, making it an ideal appetizer or light meal, especially during winter or monsoon seasons.
Rich in fiber, vitamins, minerals, and antioxidants, sweet corn makes this spiced soup both nutritious and perfect for winter warmth and weight loss. It’s a personal favourite that often replaces dinner.
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Ingredients
1 teaspoon ghee
1 teaspoon cumin seeds
1 bay leaf
1 roughly chopped green chilli
3-4 garlic cloves
1 inch roughly chopped ginger
¼ cup finely chopped onions
1 cup sweet corn kernels
Salt to taste
1 teaspoon black pepper
1 tablespoon corn flour
2 cups water
¼ teaspoon turmeric powder
2 teaspoons coriander leaves
For Tempering
2 teaspoons unsalted butter
¼ teaspoon cinnamon powder
Directions
Heat ghee and add the cumin seeds and bay leaf. When the cumin seeds begin to splutter add green chilli, garlic, ginger and onions. Sauté on medium heat for 3-4 minutes or until the onions begin to turn translucent.
Next add corn kernels, salt, black pepper and corn flour. Sauté on low heat for 2-3 minutes to cook off the flour and then add water.
Add turmeric powder and coriander leaves, then boil the soup for 5-7 minutes on medium heat. Turn off the heat and let it cool.
Remove the bay leaf, puree, and strain the shorba for smooth consistency.
For tempering, heat butter and add the shorba and cinnamon powder. Warm it before serving.
