Quick and Easy Curd Shorba Recipe for Comforting Meals

The word “Shorba” or “Chorba” in Arabic/Persian means “gravy.” “Shor” means salty and “ba” means water or stew. Although the exact origin is uncertain, let’s relax and enjoy our version instead. This is a simple recipe that doesn’t require slow cooking for a long time, especially when there’s no meat, which is an important part of the original Shorba. This recipe only takes ten minutes to make and is a satisfying meal when you want something light and nurturing. A comforting bowl of soup can work wonders, especially on a cold, rainy day. Have it for lunch or dinner paired with some bread, toast, or naan, and enjoy a fulfilling meal.

Prep Time – 5 mins
Cook Time – 10 mins
Total time – 15 mins
Ingredients:
Onion – 1 small
Green Chilli – 1
Tomato – ½
Ginger – 1 small pod
Jeera – a pinch
Salt – as per taste
Red Chilli Powder – ½ tsp
Turmeric Powder – 1 tsp
Water – 1 cup
Wheat Flour ( Maida ) – 1 tbsp
Vegetable Stock – 1/4th Cup
Milk – ¼ cup
Curd ( beaten ) – 2 cups
Ghee – 15 ml
Instruction :
1 ) Chop the Onion, Green Chilli, Tomato and Ginger finely & set aside.
2 ) In a bowl, take Milk and Maida and whisk well. Now add the beaten curd and mix further.
3 ) Heat Ghee in a pan, and saute the chopped veggies slightly. Add the spices and saute further for
2 mins.
4 ) Add the beaten mix and let it boil on a medium flame for a couple of minutes. Check for
consistency and seasoning, remove from flame and serve hot.

Pro Tip – In case Vegetable stock is unavailable, replace it with Water. I prefer adding
Vegetable stock as it enhances the flavour and aroma.
The same recipe can be made a Zero Oil one by removing Ghee and using a Microwave. If
desiring to make an oil-free recipe, heat the chopped veggies with vegetable stock first for
approximately 5 minutes. Later add the beaten mixture with spices and place it in the
oven again for a further five minutes

Shorba – A Poetry©
Fondness for the acidulous
Though sharp and sour
Soothing to the palate and comforting the tract
Mildly tempered with herbs and spice
Add to it sparingly a drop of Fat
Give a smallish Boil
Relish the bowl on a cold rainy day
Let not the absence of Meat prevent your amusement
For it was the favoured bowl of the Lord
The pungent yet delightsome aroma
Satiates your soul, the Shorba Bowl
Fondness for the acidulous
Taste that is superfluous yet delicious

Sameer S Nilatkar