Curd Shorba


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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.

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Makes 4 servings
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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)

  1. Combine the curds, besan and milk in a deep bowl and whisk well till no lumps remain. Keep aside.
  2. Heat the oil in a deep non-stick pan and add the cumin seeds.
  3. When the seeds crackle, add the onions, green chillies and ginger and sauté on a medium flame for 1 to 2 minutes.
  4. 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.
  5. Serve hot.
RECIPE SOURCE : Desi KhanaBuy this cookbook
3 reviews received for Curd Shorba

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 Reviewed By
Mahesh KumarJune 06, 2012


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Reviewed June 06, 2012by Mahesh Kumar

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Reviewed June 06, 2012by Mahesh Kumar


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Reviewed July 19, 2012by Foodie #566676

Excellent , Thank you very much

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