Curd Shorba
Instructions:
1. Prepare the Curd Mixture
- In a bowl, whisk curd with turmeric powder, salt, sugar (if desired), and gram flour until smooth.
- Add 1 tbsp water to adjust consistency if needed.
2. Temper the Spices
- Heat peanut oil in a non-stick pan over medium heat.
- Add cumin seeds and let them splutter.
- Add ginger, green chilies (optional), and onions. Sauté until onions turn translucent.
3. Cook the Kadhi
- Lower the heat and slowly pour in the curd mixture, stirring continuously to avoid curdling.
- Add finely chopped cucumber and coriander leaves.
- Let it simmer for about 5 minutes, stirring occasionally.
4. Serve
- Serve hot with steamed rice or roti for a light and refreshing meal.
Special Comments
For a richer taste, use homemade curd and let the kadhi simmer for a few extra minutes for better flavor infusion. You can also add a pinch of sugar to balance the tanginess of the curd.
Curd Shorba
Notes/ Precautions
Avoid High Heat: Always cook the curd mixture on medium to low heat to prevent curdling. Stir continuously for a smooth texture.
Gram Flour Consistency: Ensure the gram flour is whisked well with curd to avoid lumps in the kadhi.
Serving Suggestion: This kadhi pairs well with steamed rice, khichdi, or even as a side dish with chapati.
Cucumber Selection: Use fresh and tender cucumbers for the best taste. Avoid overcooking them to retain a slight crunch.