Rajasthani Makki Ki Raab (Corn Soup)
Makki ki Raab — a hearty, comforting Rajasthani soup made with corn that is my go-to drink to cozy up during the winter! Simmered in an earthenware pot for a rich flavor, this silky, effortless soup with some fresh veggies is a satisfying drink fit for the chilly weather!
Ingredients
- 1 cup yogurt , preferably sour (or use buttermilk)
- 1/4 cup maize flour (makki ka atta, yellow sweet corn flour)
- 3 1/2 cup water , or 2 cups if you are using buttermilk
- 1/2 tsp cumin seeds , coarsely crushed
- 1 tsp sugar
- 1/2 tsp black pepper , freshly crushed
- salt , to taste
Toppings:
- corn , boiled
- mixed color bell peppers , chopped
- cilantro , finely chopped
- green chilies , optional
- roasted cumin powder
- black pepper
- ghee
Instructions
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In a bowl, add in maize flour and yogurt. Slowly pour in the water and whisk consistently to remove lumps until smooth.
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Add salt, sugar, black pepper and coarsely crushed cumin seeds
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Pour this mixture into a large saucepan and bring it to a boil. Make sure to keep stirring, otherwise it will start to curdle.
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Turn the flame to low-medium and simmer for at-least 15-20 minutes or until it thickens.
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Adjust the seasonings according to your taste and turn off the gas. The makki ki raab is ready to serve.
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Top it with corn, mixed color bell peppers, cilantro, green chilies, black pepper, roasted cumin powder, and ghee (be generous with the ghee).
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Serve it piping hot and enjoy!
Recipe Video
Recipe Notes
- The soup can be made a day before if needed for a party or event. Just add water when reheating to balance the consistency.
- You can use any fresh and crunchy vegetables of your choice.
- Making sure that your yogurt is sour is super important!