Pudina Shorba

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Mint or Pudina is a flavour I like to add to whatever dishes I can. Mint, be it fresh or dried, has a strong flavour and makes its presence felt beautifully even when added in small quantities. My go-to recipes for a fresh bunch of mint leaves is either mint rice or raita. So an almost desperate need was felt to expand my repertoire of mint recipes and what better than to include a soup. I always assumed that a mint soup should be a cold one but this pudina shorba is a warm soup and delightful one at that. It takes off from where the raita ends and with some additional ingredients and flavours makes it a real treat to enjoy. So here goes –

Serves 3

Recipe adapted from here.

WHAT WE NEED

Curds                          1 1/2 cups

Gram flour                1 tbsp

Mint leaves               small bunch

Green chillies           2

Black peppercorns   8

Cumin seeds              1 tsp

Ginger                           1″

Fresh cream               1/3 cup

Salt

 

WHAT TO DO

  • Mix the curds and gram flour. Add a cup of water and whisk well so that no lumps are formed
  • Wash and chop the mint leaves, green chillies and ginger
  • Powder the peppercorns. Roast the cumin seeds
  • Blend the mint leaves, chillies, ginger and cumin seeds to a coarse mixture
  • Heat the curd mixture and once it is warm add the mint mixture, salt and crushed peppercorns
  • Add 1/2 cup of water and bring to a boil and simmer for 5 minutes
  • Take it off the heat and add the fresh cream
  • Serve hot
  • Enjoy!

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This is my post for the September Mega Marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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16 thoughts on “Pudina Shorba

  1. Pingback: September Cooking Carnival Round up | Bread Therapy

  2. Pingback: Mint & Olive Bread | Bread Therapy

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