Makki ki Raab

Makki ki raab is a traditional Punjabi dish made with corn flour (makki ka atta) and buttermilk. It is a warm, soothing dish often prepared during the winter season. Here’s a detailed recipe for makki ki raab:

Ingredients:

• 1 cup makki ka atta (corn flour)
• 4 cups buttermilk
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon asafoetida (hing)
• 1 green chili, finely chopped
• 1 inch ginger, grated
• 1/2 cup chopped onions
• 1/2 cup chopped tomatoes
• 1/2 cup chopped spinach (optional)
• Salt to taste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust according to taste)
• Fresh coriander leaves for garnish

Instructions:

1. Prepare Buttermilk:
   • In a bowl, whisk together makki ka atta and buttermilk until there are no lumps. Ensure a smooth consistency.
2. Cook the Makki ki Raab:
   • Heat ghee in a heavy-bottomed pan or kadhai.
   • Add cumin seeds, mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
   • Add chopped green chili and grated ginger. Sauté for a minute.
   • Add chopped onions and cook until they turn translucent.
3. Add Vegetables:
   • Add chopped tomatoes and cook until they are soft and the oil starts to separate.
   • If using spinach, add it at this stage and cook until it wilts.
4. Spices and Seasoning:
   • Add salt, turmeric powder, and red chili powder. Mix well.
5. Pour in Buttermilk Mixture:
   • Slowly pour in the makki ka atta and buttermilk mixture while continuously stirring to avoid lumps.
6. Cooking the Raab:
   • Cook the mixture on low to medium heat, stirring continuously. Be patient as it thickens.
   • Keep stirring to avoid lumps, and cook until the mixture comes to a boil.
7. Simmering:
   • Once it boils, reduce the heat to low and let it simmer for about 15-20 minutes. Stir occasionally.
8. Check Consistency:
   • Check the consistency. If it’s too thick, you can add more buttermilk or water to adjust.
9. Serve:
   • Once the raab is cooked and reaches the desired consistency, turn off the heat.
   • Garnish with fresh coriander leaves.
10. Serve Hot:
    • Serve makki ki raab hot, especially during winters. It can be enjoyed on its own or with a side of makki ki roti.

Enjoy your warm and comforting bowl of Makki ki Raab!