DAHI SHORBA

DAHI SHORBA

1. Curd- 500ml
2. Besan/ gram flour- 25gms(optional)
3. Cumin Seeds / jeera- 1/2 tsp \ 2.5gms
4. Fenugreek seeds/ methi dana - 2gms
5. Mustard Seeds / kali sarson- 3gms
6. Heeng - a thick pinch
7. Coriander Seeds/ Dhaniya - 3 gms
8. Coconut oil / refined oil- 30 ml
9. Curry leaves / kadi patta- 15-20 leaves
10. Whole Red chillies- 8 small
11. Coconut - 25 gms
12. Garlic - 4 flakes
13. Green chillies- 3-4
14. Turmeric/ Haldi - A pinch ( optional)
15. Red Chilly Powder- a pinch
16. Salt - to taste
17. Sugar - to taste

Method.

• Whisk curd and gram flour and keep aside for some time.
• Slightly crush the coriander seeds.
• Finely slice coconut and wash curry leaves thoroughly.
• Finely chop green chillies, garlic.
• Heat oil in thick bottomed pan, when oil is hot add Mustard seeds,fenugreek seeds, coriander seeds,whole red chillies,Heeng,Cumin seeds when it crackles add thinly sliced coconuts,curry leaves and finely chopped green chillies.
• Fry for a minute till the curry leaves and coconut is crispy.
• Add the curd mixture and add a little water, add salt,red chilly powder,sugar and turmeric.
• cook for another 5 minutes serve hot

Note:- this shorba is excellent for summers as it has cooling and refreshing effect and enhance sweating which helps in regulating body temperature.

secondly this shorba contains all the tastes Like Sourness of curd, sweetness of coconuts and sugar, savoryness of the spices and salt, Astringet qualities of curry leaves, bitterness of fenugreek, curry leaves.