Cornmeal Soup

Nutrition values are AI-estimated based on ingredients.

• 1 cup maize flour
• 1 cup plain curd
• 2 cups water
• 1 spoonful desi ghee
• 1 teaspoon cumin seeds
• 2 green chilies, slit lengthwise
• Salt to taste
• A handful fresh coriander leaves, finely chopped
• Reddish powder (for garnish)
• Brownish powder (for garnish)

1. 1Combine maize flour, curd, and water in a clear glass bowl.
2. 2Whisk the mixture thoroughly with a traditional wooden hand churner until smooth and lump-free.
3. 3Place a kadai on a gas stove.
4. 4Add a spoonful of desi ghee to the kadai and heat it.
5. 5Sprinkle cumin seeds into the hot ghee and allow them to splutter and turn fragrant.
6. 6Add the two slit green chilies to the tempering and fry briefly.
7. 7Carefully pour the prepared maize flour and curd mixture into the hot tempering in the kadai.
8. 8Continuously stir the mixture with a wooden spatula over medium heat.
9. 9Cook for 15 minutes, until the raab thickens into a creamy, soup-like consistency.
10. 10Add salt to taste and a generous amount of chopped fresh coriander leaves, then mix thoroughly.
11. 11Serve the Makki ki Raab hot in a bowl.
12. 12Garnish with sprinkles of reddish powder and brownish powder on top.

These instructions are our analysis of the original video. Watch on YouTube →