Corn and Bell Peppers in Herbed Coconut Milk MAKKAI SHORBA

Ingredients

• Corn: 4.0 large ears or 2.0 cups (480 ml / 300 g) frozen corn kernels, defrosted.
• Ground Coriander: 0.5 tbsp (7.5 ml / 3 g).
• Ground Cumin: 1.0 tsp (5.0 ml / 2 g).
• Turmeric: 0.25 tsp (1.25 ml / 1 g).
• Garam Masala: 0.5 tsp (2.5 ml / 1 g).
• Cayenne Pepper or Paprika: 0.125 tsp (0.6 ml / 0.5 g).
• Ghee or Unsalted Butter: 1.0 tbsp (15.0 ml / 14 g).
• Curry Leaves: 8.0–10.0 leaves, preferably fresh.
• Red Bell Pepper: 1.0 medium (6.0 oz / 170 g), stemmed, seeded, and cut into thin strips.
• Coconut Milk: 2.0 cups (480 ml / 470 g).
• Vegetable Stock: 1.0 cup (240 ml / 235 g).
• Light Cream or Milk: 1.0 cup (240 ml / 245 g).
• Salt: 0.5 tsp (2.5 ml / 3 g).
• Sugar: 1.0 tsp (5.0 ml / 4 g).
• Garnish: Fresh coriander (cilantro) or parsley sprigs.

Preparation Instructions

1. Process the corn base by cutting kernels off 3 ears with a sharp knife; for the 4th ear, scrape the creamy pulp by drawing the knife lengthwise through the rows, or if using frozen corn, blend until smooth and press through a fine strainer to extract the pulp (discarding the roughage).
2. Create a spice paste in a small dish by combining the 0.5 tbsp (7.5 ml / 3 g) coriander, 1.0 tsp (5.0 ml / 2 g) cumin, 0.25 tsp (1.25 ml / 1 g) turmeric, 0.5 tsp (2.5 ml / 1 g) garam masala, and 0.125 tsp (0.6 ml / 0.5 g) cayenne with 1.0 tbsp (15 ml) water and blending until smooth.
3. Melt 1.0 tbsp (15.0 ml / 14 g) ghee or butter in a 4.0-quart (4-liter) pan over moderate heat, then add the spice paste and fry until the liquid evaporates and the mixture begins to sizzle.
4. Infuse the aromatics by dropping in the 8.0–10.0 curry leaves, waiting 5.0 seconds, and then adding the corn pulp, the 6.0 oz (170 g) red bell pepper strips, 2.0 cups (480 ml / 470 g) coconut milk, and 1.0 cup (240 ml / 235 g) vegetable stock.
5. Simmer the soup by bringing it to a boil, then reducing the heat to low and letting it gently bubble for approximately 25.0 minutes to allow the flavors to meld.
6. Temper with dairy by adding 1.0 cup (240 ml / 245 g) of light cream or milk, keeping the pan over the heat only until it is hot without letting it reach a boil.
7. Season and serve by removing the pan from the heat, stirring in 0.5 tsp (2.5 ml / 3 g) salt and 1.0 tsp (5.0 ml / 4 g) sugar, then pouring into warmed dishes and garnishing with fresh herb sprigs.

Nutritional Information (Per Serving)

• Calories: 385 kcal
• Total Carbohydrates: 28 g
• Protein: 5 g
• Total Fat: 30 g
• Fiber: 4 g

Pro Tips for the Best Makkai Shorba

• The Freshness Factor: While frozen corn works in a pinch, using fresh summer corn and scraping the "milk" from the cob (the pulp) adds a natural sweetness and creaminess that canned versions simply cannot replicate.
• Don't Break the Cream: Once you add the light cream or milk, keep the temperature on low. If the soup reaches a rolling boil at this stage, the acids in the corn and coconut milk might cause the dairy to curdle, ruining that velvety texture.
• The Tempering Secret: When frying your spice paste in ghee, wait until you see the fat separate from the spices (it will look slightly glossy). This ensures the "raw" smell of the turmeric and cumin is gone, leaving only the deep, roasted flavors.
• Curry Leaf Hack: If you only have dried curry leaves, crush them slightly in your palm before adding them to the ghee. This "wakes up" the volatile oils that have gone dormant during the drying process.

Frequently Asked Questions (FAQ)

What does "Shorba" mean in Indian cuisine? Shorba is a term derived from the Arabic word "Shurbah," meaning soup. In Indian cooking, specifically in Gujarati and North Indian traditions, it refers to a light, spiced broth or a hearty, pureed soup like this Makkai Shorba.

Can I make this Makkai Shorba recipe vegan? Absolutely! To make a vegan version, simply swap the ghee for coconut oil and replace the light cream with an extra half-cup of thick coconut cream. The flavor profile remains incredibly authentic.

What are the best side dishes for this corn soup? For a traditional Gujarati experience, serve this with Shallow-Fried Mung Dal Patties or a side of Griddle-Fried Sweet-Stuffed Whole Wheat Bread. It also pairs beautifully with a crisp, mixed-green sprout salad.

How long does Makkai Shorba stay fresh in the fridge? You can store this soup in an airtight container for up to 3 days. When reheating, do so gently on the stovetop over low heat, adding a splash of vegetable stock if the coconut milk has thickened too much overnight.

I genuinely hope you find a cozy evening to whip up this Makkai Shorba. It’s more than just a bowl of Gujarati food; it’s a masterclass in how simple corn recipes can be transformed into a luxurious, creamy soup. Whether you're hunting for healthy Indian recipes or just need a comforting soup that hits the spot, this vibrant coconut corn soup delivers every single time. It’s naturally one of my favorite gluten-free Indian recipes, and since it’s so versatile, it easily tops the list of easy soup recipes for a busy weeknight. If you’ve been looking for creative bell pepper recipes or a satisfying vegetarian soup, this is the one. Grab your favorite bowl, garnish with fresh herbs, and let this taste of Ahmedabad warm you up!