Badaam Shorba

by ushasub

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Added to 7 cookbooks This recipe has been viewed 8106 times

A shorba made with a different style. . . .

Badaam Shorba recipe - How to make Badaam Shorba

Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4Makes 4 to 5 servings
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Ingredients

1/2 cup grated cabbage
1/2 cup grated beetroot
1/2 cup finely chopped capsicum
2 tsp butter
3 springs of curry leaves (kadi patta)
1 large onion , chopped
1/2 cup almonds (badam) , blanched and peeled
1 large tomato , blanched and peeled
salt to taste
sugar to taste
2 tsp curry powder
cream for garnishing

Method

Layer an airtight container with the cabbage, beetroot and capsicum, pour water gently on top and refrigerate for 24 hours up to three days.
On the third day, boil the vegetables with enough water, strain and extract the stock. Keep aside.
Heat the butter in a non-stick pan, add the onions and curry leaves and saute till the onions turn pink.
Cool and combine the onions with almonds and tomato and blend in a mixer till smooth.
Transfer the liquid in the same pan and bring to boil.
Add the prepared stock, mix well and bring to boil.
Add the salt ,sugar and curry powder, mix well and simmer for 8 to 10 minutes, while stirring in between.
Serve hot garnished with cream.