Description
Makki Ki Raab is a comforting, silky Rajasthani soup made with corn, perfect for cozy winter evenings. Traditionally simmered for rich flavor, this simple yet wholesome dish offers warmth and nourishment, making it an ideal choice for a light dinner or a comforting drink during the colder months. Here is the recipe:
Scale
Ingredients
- 1 cup yogurt (or use buttermilk for a tangier taste)
- ¼ cup maize flour (makki ka atta)
- 3 cups water (or 2 cups if using buttermilk)
For Tempering:
- 1 tsp ghee
- ½ tsp cumin seeds
- ¼ tsp ajwain (carom seeds)
- 2 small green chillies, finely chopped
- Salt to taste
- ¼ tsp dry ginger powder (Sonth)
- ½ inch raw turmeric, thinly sliced (optional)
- 1 tbsp fresh coriander leaves, chopped
Topping:
- Roasted cumin or black pepper powder (for garnish)
Instructions
- In a mixing bowl, combine yogurt and maize flour (makki ka atta) along with 3 cups of water. Gradually pour in the water while whisking continuously to avoid lumps. Whisk until the mixture is smooth and well-combined.
- Heat ghee in a pan over medium heat. Add the cumin seeds, ajwain (carom seeds) and green chillies. Sauté for a minute until crackle and release their aroma.
- Now, pour the whisked yogurt and flour mixture.
- Add salt, dry ginger powder and add the thin slices of raw turmeric for additional flavor and color.
- Stir to combine everything well.
- Turn the flame to low-medium and let the mixture simmer for 15-20 minutes, stirring occasionally. This will allow the soup to thicken and the flavors to develop.
- Once the consistency is thickened to your liking, garnish with freshly chopped coriander leaves.
- Sprinkle roasted cumin or black pepper powder on top.
- Serve hot, and enjoy!
Notes
- For this recipe, it is essential to choose thick, full-fat yogurt, as it will provide the raab with a rich and creamy texture that complements the smoothness of the maize flour (makki ka atta).
- Slightly sour yogurt works best because it balances the warmth of the spices and the subtle sweetness of the maize flour.
- When whisking the yogurt and maize flour with water, be sure to add the water gradually to prevent the formation of lumps. Continuous whisking ensures a smooth, silky texture.
- If you prefer a milder flavor, you can substitute buttermilk for yogurt. Buttermilk will give the raab a lighter, tangier taste. If using buttermilk, reduce the water slightly to maintain the right consistency.
- Adjust the amount of green chilies based on your preferred spice level. For a milder version, you can remove the seeds from the green chilies before chopping them.
- Raw turmeric adds an earthy flavor and a pop of color. However, if it’s unavailable, you can skip it, or alternatively, use a pinch of ground turmeric powder.
- If the raab becomes too thick during cooking, simply add more water and continue simmering. The texture should be creamy but pourable. If it’s too runny, cook it a little longer to allow it to thicken.
- For a hint of sweetness, a small amount of jaggery can help balance the tanginess of the yogurt or buttermilk.
- Adding roasted cumin powder adds a smoky touch, while black pepper adds a mild heat.
- Category: Side Dish, Raita
- Cuisine: Rajasthan
Keywords: Makki ki Raab Recipe, Winter Comfort Food, Healthy Winter Soup, Maize flour recipe, Easy Raab Recipe