Curd Shorba
by Tarla Dalal
A novel, all-indian soup, curd shorba is nothing but wholesome kadhi transformed into a light and refreshing soup. It has a very comforting flavour and texture, and can surely soothe you on a day when you are tired and yearning for something warm.
Curd Shorba recipe - How to make Curd Shorba
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
3 cups fresh curds (dahi)
4 tsp besan (bengal gram flour)
1/4 cup milk
2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tbsp finely chopped green chillies
1/2 tsp grated ginger (adrak)
a pinch of turmeric powder (haldi)
salt to taste
1 tsp sugar
1/2 cup finely chopped cucumber
1/4 cup finely chopped coriander (dhania)
Method
- Method
- Combine the curds, besan and milk in a deep bowl and whisk well till no lumps remain. Keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the onions, green chillies and ginger and sauté on a medium flame for 1 to 2 minutes.
- Add the curds–besan–milk mixture, turmeric powder, salt, sugar, cucumber and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Serve hot.
Nutrient values per serving
| Energy | 292 cal |
| Protein | 8.3 g |
| Carbohydrates | 14.7 g |
| Fiber | 1.3 g |
| Fat | 18.4 g |
| Cholesterol | 26 mg |
| Vitamin A | 441.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 6.6 mg |
| Folic Acid | 20.7 mcg |
| Calcium | 356.1 mg |
| Iron | 0.8 mg |
| Magnesium | 42.6 mg |
| Phosphorus | 241 mg |
| Sodium | 37.6 mg |
| Potassium | 214.8 mg |
| Zinc | 0.2 mg |
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