How to make Pudina Shorba -

A yogurt based soup flavoured with mint leaves.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh mint leaves (ताज़े पुदीने के पत्ते ), Yogurt (दही)

Cuisine : Hyderabadi

Course : Soups


For more recipes related to Pudina Shorba checkout Minted Green Peas Soup With Corn Pearls. You can also find more Soups recipes like Peas and Pumpkin Soup Vegetable Manchow Soup Seafood Soup with Chilli Ginger Celestial Vegetable Soup

Pudina Shorba

Pudina Shorba Recipe Card

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Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Pudina Shorba Recipe

  • Fresh mint leaves roughly chopped 1/2 bunch

  • Yogurt 2 1/4 cups

  • Gram flour (besan) 1 tablespoon

  • Green chillies chopped 2

  • Black peppercorns crushed 10

  • Cumin seeds roasted and powdered 1 teaspoon

  • Ginger chopped 1 inch piece

  • Salt to taste

  • Fresh cream 1/3 cup

Method

Step 1

Add gram flour to yogurt and mix well. Add one cup of water and whisk so that no lumps remain. Heat this mixture. Add chopped mint, chopped green chillies, crushed peppercorns, roasted cumin powder, chopped ginger and salt. Mix well.

Step 2

Add another cup of water and bring to a boil. Lower the heat and simmer for five minutes. Strain and bring to a boil once again. Remove from heat and add cream. Mix and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.