There’s a slight nip in the air; especially felt during Little A’s evening play time and the early morning school drop. Yes! I can finally feel it and already so excited for the upcoming season. Well, in the desert it is always pleasant; so perfect to cozy up in shawls and sip copious amounts of soup and tea (ofcourse not together). And while the season is slowly changing for more outdoor activities, soups will soon become our quick and delicious way to enjoy winter.
Bohras love soup in their diet – there is always some variety of corn soups, mutton leg soup, sarki (vegetarian cold yogurt soup), coriander soup, khurdi and more found in most community meals and have now become an extension of us. All of them are cooked from pantry staples and so straightforward you can put them together in the middle of a busy work day. As we begin this new season, I’d love to share one of my favorite soups from Bohri community. Khurdi is light yet wholesome broth made from mutton stock, turmeric and milk is strewn in for creaminess and richer consistency, making it one comforting soup to tend to sore throats and runny noses. It is one of those easiest soup recipes where chopping and cooking is minimal. And you can adjust the level of heat by discarding the seeds from green chillies to make it less intense. Although Khurdi is usually mixed with khichdi and eaten, it is also best to devour spoonfuls all by itself.
- Mutton preferably with bones - 250 gms
- Onion - 1 sliced
- Ginger - 1 tbsp grated
- Garlic - 1 tbsp grated
- Wheat or all purpose flour - 2 tbsps
- Turmeric powder - 1 tbsp
- Cumin seeds - 1 tsp
- Milk - 2 cups
- Green chillies - 2 discard seeds for milder taste, slit vertically in half
- Vegetable oil - 2 tbsp
- Coriander leaves for garnishing
- Pepper to taste
- Salt to taste
- Water - 2 cups
Wash the mutton well and pat dry. Place mutton, sliced onion, ginger, garlic, green chillies and salt in a pressure cooker and seal with a whistle. Pressure cook the meat for 30 mins on medium heat until cooked. Keep the stock aside.
In another cooking pot, heat oil and splutter cumin seeds. Roast the flour and turmeric for about a minute and add the prepared mutton stock, stirring continuously so it doesn't form lumps. Pour the milk and bring to a boil. Check for seasoning and let it simmer for another few minutes. Add water or milk depending on the consistency you'd like, however khurdi shouldn't be kept very runny.
Garnish with coriander and serve.