Warm, sweet, and spicy with a hint of pepper and garlic is what this popular sweet corn soup recipe is all about. Be sure to watch the video!
Estimated reading time: 2 minutes
- Corn Soup Recipe Variations
- Watch Sweet Corn Soup Video
- Veg Sweet Corn Soup Recipe
Cold weather and hot soup are a true romance.
The Indian Chinese style corn soup needs no introduction; it is firmly etched in all our food memories. Sweet Corn Soup is a classic, favourite soup with sweet corn and vegetables. It is certainly the most common soup order at any restaurant in India.
Why You’ll Love This Soup
- possible gluten-free
- vegan and vegetarian
- easy to make and tasty to the core
Corn Soup Recipe Variations
- Creamy Corn Soup: If you want a creamy soup, try my cream of corn soup. It is a genuinely comforting bowl of creamy goodness.
- Egg Soup: Allow the sweet corn soup to boil in a wok or saucepan . Whisk one or two eggs in a bowl. Slowly, with a steady flow, pour the whisked eggs into the boiling soup. Stir the soup continuously in a clockwise direction with the other hand.
- Chicken Soup: In a large saucepan, boil one chicken breast and a pinch of salt. Once the chicken is tender, transfer it to a plate and shred it using a fork. Add the shredded chicken to the simmering sweet corn soup, stir and cook for a few minutes.
Watch Sweet Corn Soup Video
More Soup Recipes
- Broccoli Soup
- Green Peas Soup
- Creamy Tomato Soup
- Vegetable Barley Soup
- Healthy Manchow Soup
- Healthy Mushroom Soup
- Veg Minestrone (Pasta Soup)
If you love soups, try my 15+ Vegetable Soup Recipes .
Ingredients
To Make Corn Paste:
- ▢ ½ Cup sweet corn kernels (makke ke dane)
- ▢ ¼ Cup water
Other Ingredients:
- ▢ 2 – 3 pods of garlic, fine chopped
- ▢ half inch piece of ginger, fine chopped
- ▢ ¼ Cup spring onion (white part), fine chopped
- ▢ ¼ Cup carrot, fine chopped
- ▢ ¼ Cup french beans, fine chopped
- ▢ ¼ Cup sweet corn kernels
- ▢ 1 teaspoon green chilli vinegar (see recipe notes)
- ▢ 1 teaspoon soy sauce (optional)
- ▢ Salt to taste
- ▢ 1 teaspoon black pepper
- ▢ 5 Cup water or vegetable stock ( get recipe )
- ▢ 2 tablespoon cornflour
- ▢ 1 tablespoon spring onion greens, fine chopped
- ▢ 2 tablespoon refined oil
Instructions
- To make corn paste, combine sweet corn kernels and water in a food processor or blender. Make a coarse paste and set aside.
- Heat oil in a saucepan or a wok.
- Add chopped ginger, garlic and stir-fry for a 10 – 20 seconds or till the aroma of herbs are released.
- Next, add the chopped spring onion and stir-fry for a minute.
- Add all the vegetables including corn kernels and fry for 5 minutes.
- Now, add the corn paste and stir to combine nicely.
- Add water, soy sauce, chili vinegar, salt, pepper, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally.
- While the soup is simmering, combine cornflour with ¼ cup of water and make a smooth paste.
- Slowly, with a steady flow add the cornflour slurry to the simmering soup. Make sure soup is not boiling while adding the cornflour. Stir continuously to avoid lump formation.
- Allow the soup to simmer for next few minutes until it thickens to the desired consistency.
- Garnish sweet corn soup with spring onion greens.
- Serve Chinese Sweet Corn Soup warm.
Recipe Notes:
- If you’re using readymade stock cubes, make sure to adjust the amount of salt accordingly. Stock cubes might also contain MSG.
- You can use both fresh or frozen corn kernels for this recipe. Thaw frozen corns at room temperature before using them for soups.
- Cornstarch is used to thicken the soup and give it the slightly thick, translucent look we’re all familiar with. Mix cornflour with a little bit of water in a cup to make a paste and stir nicely. Ensure that no lumps form. Pour this slowly into the final stages of cooking the soup while stirring to get a smooth consistency. Adding cornflour directly to the soup may give you a lumpy, unappetizing soup.
Nutrition
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Veg Sweet Corn Soup Recipe
Equipment
- Saucepan
- Blender
Ingredients
To Make Corn Paste:
- ½ Cup sweet corn kernels (makke ke dane)
- ¼ Cup water
Other Ingredients:
- 2 - 3 pods of garlic, fine chopped
- half inch piece of ginger, fine chopped
- ¼ Cup spring onion (white part), fine chopped
- ¼ Cup carrot, fine chopped
- ¼ Cup french beans, fine chopped
- ¼ Cup sweet corn kernels
- 1 teaspoon green chilli vinegar (see recipe notes)
- 1 teaspoon soy sauce (optional)
- Salt to taste
- 1 teaspoon black pepper
- 5 Cup water or vegetable stock ( get recipe )
- 2 tablespoon cornflour
- 1 tablespoon spring onion greens, fine chopped
- 2 tablespoon refined oil
Instructions
- To make corn paste, combine sweet corn kernels and water in a food processor or blender. Make a coarse paste and set aside.
- Heat oil in a saucepan or a wok.
- Add chopped ginger, garlic and stir-fry for a 10 - 20 seconds or till the aroma of herbs are released.
- Next, add the chopped spring onion and stir-fry for a minute.
- Add all the vegetables including corn kernels and fry for 5 minutes.
- Now, add the corn paste and stir to combine nicely.
- Add water, soy sauce, chili vinegar, salt, pepper, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally.
- While the soup is simmering, combine cornflour with ¼ cup of water and make a smooth paste.
- Slowly, with a steady flow add the cornflour slurry to the simmering soup. Make sure soup is not boiling while adding the cornflour. Stir continuously to avoid lump formation.
- Allow the soup to simmer for next few minutes until it thickens to the desired consistency.
- Garnish sweet corn soup with spring onion greens.
- Serve Chinese Sweet Corn Soup warm.
Video
Notes
- If you’re using readymade stock cubes, make sure to adjust the amount of salt accordingly. Stock cubes might also contain MSG.
- You can use both fresh or frozen corn kernels for this recipe. Thaw frozen corns at room temperature before using them for soups.
- Cornstarch is used to thicken the soup and give it the slightly thick, translucent look we’re all familiar with. Mix cornflour with a little bit of water in a cup to make a paste and stir nicely. Ensure that no lumps form. Pour this slowly into the final stages of cooking the soup while stirring to get a smooth consistency. Adding cornflour directly to the soup may give you a lumpy, unappetizing soup.
Nutrition
Pahadi Chainsa Bhaat is a quintessential Uttarakhand dish made with urad dal. It is healthy and wholesome, a fitting ode to the region.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Chainsa
- Tips for Authentic Flavor
- Pahadi Chainsa Bhaat Recipe
Pahadi Chainsa Bhaat is more than just food; it’s a cultural experience. It is also known as Chainsoo or Chainsu in many regions. Chainsa is the name of the dish and hence it is served with rice (bhaat), often the combo is called Chainsa Bhaat.
It’s often prepared for lunch during the winter season, family gatherings, or even as a comforting meal.
The dish embodies the warmth and simplicity of Uttarakhand’s Cuisine, reflecting the region’s emphasis on locally sourced ingredients and earthy flavours.
Ingredients You’ll Need
- Split Urad Dal (chilka urad) cleaned, washed and roasted
- Paste of garlic, ginger, green chilli, coriander stalks, and seeds
- Seasoning of salt, turmeric, red chilli and coriander powder
- For Tadka , ghee, asafoetida (hing), black mustard seeds, dried red chillies
- Jumboo is an aromatic herb from Uttarakhand. It gives a strong flavour, and aroma to Chainsa and also makes it easy to digest. It is an optional ingredient.
- Wheat Flour slurry gives a thick consistency to Chainsa. But I prefer a slow cooking method to get that creamy consistency.
- Fresh coriander leaves and green chilli for garnishing
How To Make Chainsa
Step 1: Prepare the Urad Powder
- Clean and wash urad thoroughly under running water until the water runs clear.
- Soak for 10 minutes and drain.
- Now air/sun dry it on a clean muslin cloth. No moisture should remain.
- Dry roast the dried urad in a pan over low heat, till it becomes slightly brown and a nutty/roasted aroma, is released.
- Allow to cool down a bit. Grind to a coarse powder.
Step 2: Make fresh paste
- In a mortar and pestle make a coarse paste of garlic, ginger, green chilli, coriander seeds and stalks using ⅛ teaspoon of salt and water.
Step 3: Cook Chainsa
- In a heavy bottom kadhai, heat mustard oil.
- Add asafoetida and mustard seeds.
- Once seeds start spluttering, add fresh paste and fry for 1 – 2 minutes.
- Next, add urad powder, stir to combine, and fry for 2 – 3 minutes.
- Add water. Continuously stir to avoid lump formation.
- Bring the chainsa to boil while continuously stirring.
- Now reduce the heat, and add salt, turmeric, chilli, and coriander powder.
- Now let chainsa simmer and cook over low heat till it is thick and creamy, and the dal is nicely cooked. This takes 20 minutes.
Step 4: Tempering (Tadka)
- Heat ghee in a small pan.
- Add dried red chillies and jumboo. Cook for 10 – 20 seconds.
- Pour this sizzling tadka over the Chainsa.
- Cover and let Chainsa sit for 5 minutes before serving.
Add freshly chopped coriander and green chilli. Serve Pahadi Chainsa warm with bhaat (cooked rice), lai ki sabzi , and mooli ka thechua.
Tips for Authentic Flavor
- Use Ghee liberally in tadka. It adds richness and depth, making the dish authentic. Also, helps in digesting the protein.
- Stick to simple spices . Avoid overpowering the dish with garam masala, excessive chillies, or readymade pastes. The simplicity is what makes the dish stand out.
- Cook Slowly : If time permits, slow-cook dal in a heavy bottom kadhai instead of adding wheat/rice flour slurry.
- Wash the Urad. Many chainsa recipes suggest making the dish without washing the lentils. It is very harmful and makes the dish difficult to digest. I usually wash a big batch of urad, dry it out nicely, roast it and store it.
More Pahadi Recipes
- Mooli Ki Jholi
- Aloo Ke Gutke
- Kheere Ka Raita
- Pahadi Aloo Paani
- Pahadi Lai Ki Sabzi
- Kumaoni Badi Bhaat
- Pahadi Gahat Ki Dal
Ingredients
- ▢ ⅓ Cup split urad (chilka urad)
- ▢ 1 tablespoon mustard oil
- ▢ ½ teaspoon mustard seeds (rai)
- ▢ ⅛ teaspoon hing (asafoetida)
- ▢ ¼ teaspoon turmeric powder
- ▢ ¼ teaspoon red chilli powder
- ▢ ¼ teaspoon coriander powder
- ▢ 1 teaspoon salt or to taste
- ▢ 3 Cup water
Ingredients For Paste
- ▢ 2 garlic cloves
- ▢ 2 green chilli
- ▢ 1 inch ginger
- ▢ 5 – 6 fresh coriander stalks
- ▢ 1 teaspoon coriander seeds (sabut dhaniya)
Ingredients For Tadka
- ▢ 1 tablespoon ghee
- ▢ 2 dried red chilies
- ▢ 1 tablespoon Jumboo (optional)
Ingredients For Garnish
- ▢ handful of fresh coriander leaves, chopped
Instructions
- Clean and wash urad thoroughly under running water until the water runs clear.
- Soak for 10 minutes and drain. Now air/sun dry it on a clean muslin cloth. No moisture should remain.
- Dry roast the dried urad in a pan over low heat, till it becomes slightly brown and a nutty/roasted aroma, is released.
- Allow to cool down a bit. Grind to a coarse powder.
- In a mortar and pestle make a coarse paste of garlic, ginger, green chilli, coriander seeds and stalks using ⅛ teaspoon of salt and water.
- In a heavy bottom kadhai, heat mustard oil. Add asafoetida and mustard seeds.
- Once seeds start spluttering, add fresh paste and fry for 1 – 2 minutes.
- Next, add urad powder, stir to combine, and fry for 2 – 3 minutes. Add water. Continuously stir to avoid lump formation.
- Bring the chainsa to boil while continuously stirring. Now reduce the heat, add salt, turmeric, chilli and coriander powder.
- Now let chainsa simmer and cook over low heat till it is thick and creamy, and the dal is nicely cooked. This takes 20 minutes. At this stage, if you think its not creamy enough, add wheat flour slurry. And if it’s too thick add little hot water.
- For tadka, Heat ghee in a small pan. Add dried red chillies and jumboo. Cook for 10 – 20 seconds. Pour this sizzling tadka over the Chainsa. Cover and let Chainsa sit for 5 minutes before serving.
- Add freshly chopped coriander and green chilli.
- Serve Pahadi Chainsa warm with bhaat (cooked rice), lai ki sabzi , and mooli ka thechua.
Recipe Notes:
Nutrition
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