Time: 30 minutes
Serves: 4 persons
Ingredients:4 Corn
6 kokum pieces
2 green chilies
1/2 tsp ghee
1/2 tsp cumin seeds
1/4 tsp asafoetida powder
2 curry leaves
salt to taste
Method:
1) Remove corn kernels with knife. Boil until soft (I pressure cooked them). Grind to fine paste by adding some water. Strain and squeeze out all the juice.
2) Soak Kokum in a 1/2 cup of hot water. After 30 minutes crush them into water, strain it and add it to Corn juice.
3) In a small saucepan, heat ghee. Add cumin, asafoetida, chilies and curry leaves. Pour the corn juice. Add salt to taste.
Serve this soup cold or lukewarm. Also it goes pretty good with white rice.
Mushroom and Corn Soup
Vegetable Coriander soup
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