Posted below is Sia's recipe with minor modifications - less coconut and more heat. Thanks, Sia, for sharing this delicious recipe!
Ingredients (makes 6 bowls)
Carrots - 3
Coconut Milk - 1/2 cup (I used Chakoah's brand, quite concentrated)
Onion - 1 medium
Black Peppercorns - 1 tsp
Green Chillies 2-3
Jeera/Cumin Seeds - 1 tsp
Mustard Seeds - ½ tsp
Coriander Leaves - few sprigs
Curry Leaves - 4-5
Canola Oil - 1 tsp
Water - 4 cups
Salt to taste
Step 1
Heat oil in a pan in high heat. Add the mustard seeds and curry leaves. When the mustard starts to crackle, add the cumin and green chillis. When the cumin browns slightly, add the sliced onion and black peppercorns. When the onion crystallizes, add the carrots, salt to taste and close the lid. Cook the carrots covered (without adding any water) for five to ten minutes in medium heat. Keep stirring every two minutes or as required so that the carrot does not burn. Add water, coriander leaves and cook for further five minutes over a medium heat till carrots turn tender.
Step 2
Drain the water and reserve as stock. When the carrots are cold enough, grind it to a smooth paste (adding a few tbsp of reserved stock at a time).
Step 3
Cook the ground carrot paste for about 5 minutes. Add some of the reserved stock from Step 2 as required to get the desired liquid consistency. Mix in coconut milk and cook for another 2-5 minutes on a medium flame. Maa always advises to cook the coconut milk as less as possible, when adding to dishes.
Enjoy the shorba hot!
