Makai Shorba (Corn Soup)

This is another wonderful soup by the prolific Tarla Dalal, may her soul rest in peace. Corn is plentifully available in Northern India from late monsoon right through winter. Of course, it is available throughout the year – but not through natural farming methods. So I tend to avoid buying corn in summers, trying to be faithful to the eat local, eat seasonal principle.
I have never tried a corn soup before. Corn was always roasted and eaten off the cob whenever I brought it home. But this winter, I decided to try a soup – and was not disappointed. It was really tasty and satisfying on a cold winter’s day. This Indian version may be a little different from the versions that are prepared in other parts of the world. Do try it out, if you have not done so before. You will be thankful that you did.

Makai Shorba

1 1/2 cups sweet corn kernels (makai, cholam)
1 1/2 cups plant based milk (use any milk of your choice)
1 1/2 tbsp corn flour
2 cloves (laung, krambu)
1″ piece of cinnamon (dalchini, pattai)
3-4 black pepper corns (sabut kali mirch, kuru milagu)
1 bay leaf (tejpatta, brinji elai)
1/2 cup chopped onions
1 tsp roughly chopped garlic
1/2 cup carrot cubes
1 tsp crushed coriander seeds
1/2 tsp cumin powder (jeera powder, jeeraga podi)
A pinch of turmeric powder (haldi, manjal podi)
Salt to taste
2 tbsp chopped coriander leaves to garnish
Combine the corn flour and the plant milk in a bowl
Mix well and set aside
Heat a wok and add cinnamon, cloves, pepper corns, bay leaf, onion and garlic
Sauté on medium flame for a minute
Add the carrot, coriander seeds, cumin powder and turmeric powder
Mix well and cook for 3 minutes, stirring occasionally
Add the corn. 3 1/2 cups of water and salt
Mix well and cook for 10 minutes, stirring occasionally
Remove from flame and cool completely
Discard the bay leaf and cinnamon
Transfer to a blender
Grind till smooth
Transfer to a saucepan and add the cornflour and plant milk mixture and 1/2 cup water
Mix well and cook on medium flame for 6 minutes
Remove from flame and garnish with coriander leaves
Serve immediately

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