Makhani Muli ka Shorba

A rich and creamy buttermilk-based soup from the state of Punjab, India, made with tender muli (radish) and a hint of spices.

🛒 Ingredients

• 2 cups Buttermilk
• 3 medium Radish (Muli)
• 2 tbsp Ghee
• 1 medium Onion
• 1 inch Ginger
• 1/2 tsp Cumin seeds
• 1/2 tsp Coriander powder
• 1/4 tsp Red chili powder
• 2 tablespoon Cilantro
• 1 tsp Salt
• 1/2 tsp Sugar
• 1/4 tsp Black pepper
• 1/4 tsp Basil seeds (Sabja)

👨‍🍳 Instructions

1. 1

   Heat 1 tablespoon of ghee in a large pan over medium heat.

2. 2

   Add cumin seeds and let them sizzle for a few seconds.

3. 3

   Add ginger and sauté until fragrant.

4. 4

   Add onion and sauté until translucent.

5. 5

   Add coriander powder, red chili powder, salt, and sugar. Mix well.

6. 6

   Add radish and sauté for 2-3 minutes.

7. 7

   Add buttermilk and mix well.

8. 8

   Bring the mixture to a boil and then reduce the heat to low.

9. 9

   Simmer for 10-12 minutes or until the radish is tender.

10. 10

    Add cilantro and basil seeds. Mix well.

11. 11

    Serve hot with a dollop of raita (yogurt and cucumber sauce).

12. 12

    Garnish with fresh cilantro leaves.

💡 Pro Tips

Use fresh and tender radish for the best flavor. You can adjust the amount of spices according to your taste. For a thicker consistency, add 1-2 tablespoons of cornstarch or semolina. Store the soup in an airtight container in the refrigerator for up to 2 days or freeze for up to 2 months.

📊 Nutrition per Serving