Makkai shorba, a creamy Gujarati corn soup, is sweet corn taken seriously — simmered with red bell pepper and curry leaves in coconut milk and cream, seasoned with coriander, cumin, turmeric, and garam masala. Fresh corn cut from the cob makes it, and the two-cup frozen fallback is written into the recipe for a reason. Fifty minutes, one pot, and everyone at the table goes quiet.
Discover the ultimate comfort food with this Makkai Shorba, a luxurious and creamy Gujarati corn soup. This recipe transforms simple corn into a vibrant, spiced delight with coconut milk and bell peppers. It’s the perfect easy, healthy, and gluten-free vegetarian soup for any cozy evening.
Ingredients
• Corn:** 4 large ears or 2 cups / 480 ml / 300 g (10.6 oz) frozen corn kernels, defrosted.
• Ground Coriander:** 0.5 tbsp / 7.5 ml / 3 g. (0.11 oz)
• Ground Cumin:** 1 tsp / 5 ml / 2 g.
• Turmeric:** 0.25 tsp / 1.25 ml / 1 g. (0.04 oz)
• Garam Masala:** 0.5 tsp / 2.5 ml / 1 g. (0.04 oz)
• Cayenne Pepper or Paprika:** 0.125 tsp / 0.6 ml / 0.5 g. (0.02 oz)
• Ghee or Unsalted Butter:** 1 tbsp / 15 ml / 14 g. (0.49 oz)
• Curry Leaves:** 8–10 leaves, preferably fresh.
• Red Bell Pepper:** 1 medium (6 oz / 170 g), stemmed, seeded, and cut into thin strips.
• Coconut Milk:** 2 cups / 480 ml / 470 g. (16.6 oz)
• Vegetable Stock:** 1 cup / 240 ml / 235 g. (8.3 oz)
• Light Cream or Milk:** 1 cup / 240 ml / 245 g. (8.6 oz)
• Salt:** 0.5 tsp / 2.5 ml / 3 g. (0.11 oz)
• Sugar:** 1 tsp / 5 ml / 4 g.
• Garnish:** Fresh coriander (cilantro) or parsley sprigs.
Instructions
1. Prepare the Corn: If using fresh corn, cut the kernels off 3 ears. For the 4th ear, scrape the cob with the back of your knife to extract the creamy pulp. If using frozen corn, blend it until smooth and press through a fine strainer to get the pulp, discarding the solids.
2. Create the Spice Paste: In a small bowl, combine the ground coriander, cumin, turmeric, garam masala, and cayenne pepper with 1 tbsp (15 ml) of water. Mix until it forms a smooth paste.
3. Sauté the Spices: Melt the ghee or butter in a large pot over moderate heat. Add the spice paste and fry, stirring constantly, until the water evaporates and the mixture sizzles and becomes fragrant.
4. Build the Soup Base: Add the curry leaves to the pot and stir for 5 seconds. Then, add the corn pulp, red bell pepper strips, coconut milk, and vegetable stock. Stir everything together.
5. Simmer to Perfection: Bring the soup to a boil, then reduce the heat to low. Let it simmer gently for about 25 minutes, allowing the flavors to meld together beautifully.
6. Add Creaminess: Stir in the light cream or milk. Gently heat the soup until it is hot, but do not let it boil, as this can cause the dairy to curdle.
7. Season and Serve: Remove the pot from the heat. Stir in the salt and sugar. Pour the Makkai Shorba into warmed bowls, garnish with fresh coriander or parsley, and serve immediately.
Nutritional Information
• (Per Serving)
• Calories:** 385 kcal
• Total Carbohydrates:** 28 g (0.99 oz)
• Protein:** 5 g
• Total Fat:** 30 g
• Fiber:** 4 g
Pro Tips
• Use Fresh Corn:** For the best flavor, use fresh summer corn. Scraping the ‘milk’ from the cob adds a natural sweetness and creaminess that frozen corn can’t match.
• Avoid Curdling:** Once you add the cream or milk, keep the heat low. Bringing the soup to a rolling boil at this stage can cause the dairy to separate, ruining the velvety texture.
• Bloom the Spices:** When frying your spice paste, wait until you see the ghee separate slightly from the spices. This step, known as tempering, cooks out any raw taste and deepens the flavor.
• Revive Dried Curry Leaves:** If you only have dried curry leaves, crush them in your palm before adding them to the hot ghee. This helps release their dormant aromatic oils.
FAQ
Q: Can I make this Makkai Shorba vegan
A: Yes, absolutely! To make this corn soup vegan, simply substitute the ghee or butter with coconut oil or another neutral vegetable oil. For the final creamy element, replace the light cream or milk with an equal amount of full-fat coconut milk or a plant-based cream like cashew cream.
Q: How can I add more protein to this vegetarian soup
A: To boost the protein content, you can add a cup of rinsed chickpeas or lentils while the soup simmers. Another great option is to stir in some crumbled firm tofu during the last 5-10 minutes of cooking. Serving the soup with a side of quinoa also adds a complete protein.
Q: How should I store leftover Makkai Shorba
A: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat. Avoid boiling it to maintain the creamy texture, especially since it contains dairy or coconut milk. The soup may thicken upon cooling; you can add a splash of water or milk to reach your desired consistency.
Q: What can I use if I can’t find fresh curry leaves
A: If fresh curry leaves are unavailable, you can use dried curry leaves, making sure to crush them as the pro-tip suggests to release their flavor. In a pinch, you could substitute with a bay leaf during simmering or a little lime zest added at the end for a touch of brightness, though the authentic flavor profile will be different.
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Makkai Shorba: Creamy Gujarati Corn Soup
Ingredients
Method
- Prepare the Corn: If using fresh corn, cut the kernels off 3 ears. For the 4th ear, scrape the cob with the back of your knife to extract the creamy pulp. If using frozen corn, blend it until smooth and press through a fine strainer to get the pulp, discarding the solids.
- Create the Spice Paste: In a small bowl, combine the ground coriander, cumin, turmeric, garam masala, and cayenne pepper with 1 tbsp (15 ml) of water.
- Mix until it forms a smooth paste.
- Sauté the Spices: Melt the ghee or butter in a large pot over moderate heat.
- Add the spice paste and fry, stirring constantly, until the water evaporates and the mixture sizzles and becomes fragrant.
- Build the Soup Base: Add the curry leaves to the pot and stir for 5 seconds.
- Then, add the corn pulp, red bell pepper strips, coconut milk, and vegetable stock.
- Stir everything together.
- Simmer to Perfection: Bring the soup to a boil, then reduce the heat to low.
- Let it simmer gently for about 25 minutes, allowing the flavors to meld together beautifully.
- Add Creaminess: Stir in the light cream or milk. Gently heat the soup until it is hot, but do not let it boil, as this can cause the dairy to curdle.
- Season and Serve: Remove the pot from the heat.
- Stir in the salt and sugar.
- Pour the Makkai Shorba into warmed bowls, garnish with fresh coriander or parsley, and serve immediately.
