by Tarla Dalal
Added to 240 cookbooks
This recipe has been viewed 17312 times
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.
- 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
|Vitamin A||435.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||6.6 mg|
|Folic Acid||16.8 mcg|
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