Ramadan 2023: The Indian Dawoodi Bohra community customarily prepares this healthy, energising, and cooling white mutton soup during Ramadan and the summer. Like many bone broths, this Khurdi dish is nutrient-dense, flavorful, and free of overpowering seasonings. Try this Bohra Khurdi dish right now—ideal it’s for Iftar.
If you are fasting throughout Ramadan this year, you are aware of how crucial it is to break your daylong fast with a wholesome meal in the evening. Your body is probably depleted of electrolytes, glucose, and a variety of other vital elements because the Ramadan fast begins with Suhoor at dawn and continues until Iftar. While most people enjoy a vast array of foods and beverages during Iftar, including sharbat, kebabs, and korma curries, the first thing you eat must include all the nourishment you require. You want a starting that is nutrient-dense but not so greasy that you feel overstuffed and ill.
Making the traditional white mutton soup from the Dawoodi Bohra tribe is one surefire method to make sure your first Iftar dish has it all. This soup, also known as khurdi, is incredibly light on the tongue and packed with protein, calcium, minerals, and vitamins. Khurdi is one of the healthiest recipes available because it is essentially a bone broth consisting of chunks of mutton with bones. Nonetheless, Khurdi is significantly lower in spices than the more well-known bone broth Paya, which is why it has a cooling and refreshing effect. This white mutton soup’s nutritional value and freshness are both increased by the inclusion of mint leaves.
Khurdi is a meal that is prepared by the Bohra or Bohri community in India, which is primarily found in Gujarat and Maharashtra. It is served not only for Iftar but also all through the summer. Khurdi is typically prepared using pieces of on-the-bone mutton. However, different bony meats are needed for some varieties of khurdi. For instance, the soup Siri Khurdi is created from a goat’s head, including the tongue, bones, and brain; the eyes, ears, and other organs are left off. Similar to the previous Khurdi variation, this one is suggested for people who don’t like eating red meat because it uses chicken neck bones.
Khurdi can be made quickly and simply with the bare minimum of ingredients. The milk and flour used to thicken the soup give it its characteristic white colour. The soup is flavoured with whole spices, but the meal is not overly spiced, therefore garam masala powder, turmeric, and red chillies are omitted. You may easily prepare a traditional Nohra Khurdi at home for Iftar if you have this recipe. Look into it.
Bohra Khurdi Soup is a traditional soup from the Bohra community in India, made with lamb or mutton, coconut milk, and spices. Here’s a recipe to make this delicious soup at home:
Ingredients:
- 500g lamb or mutton
- 2 cups coconut milk
- 2 tbsp oil
- 1 onion, chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1/2 tsp turmeric powder
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions:
- Clean and wash the lamb or mutton thoroughly. Cut it into small pieces and keep aside.
- In a pan, heat oil and add cumin seeds, coriander seeds, and black peppercorns. Fry until fragrant.
- Add chopped onions and green chilies, and sauté until the onions turn golden brown.
- Add ginger and garlic paste and fry for a minute.
- Add the lamb/mutton pieces, turmeric powder, and salt. Fry until the meat turns brown on all sides.
- Add 3 cups of water and bring it to a boil. Lower the heat and let it simmer for 30 minutes or until the meat is cooked.
- Add coconut milk and simmer for another 10-15 minutes until the soup thickens.
- Adjust the seasoning as per your taste.
- Garnish with fresh coriander leaves and serve hot.
Your Bohra Khurdi Soup is ready to be served. Enjoy this delicious and hearty soup with your family and friends!
