Makai Shorba

Method

1. Heat oil in a deep non-stick pan, add cumin seeds, cloves, cinnamon, black peppercorns and bay leaf and saute till fragrant.
2. Add garlic and mix well. Add carrot, onion, turmeric powder and coriander powder and mix well.
3. Add sweet corn kernels and salt, mix and cook for 10 to 15 minutes. Take the pan off the heat and let it cool.
4. Put all the contents into a blender jar, add some cold water and blend into a smooth puree.
5. Transfer the puree back into the pan, add sufficient water to get the required consistency, bring to a boil, reduce heat and simmer for 3-4 minutes.
6. Transfer into a serving bowl and serve hot garnished with coriander leaves.

Additional Tips and Tricks