North East Indian-style Açorda

Ingredients

In this North East Indian adaptation of Açorda à Alentejana, the traditional bread is replaced with cornmeal to suit the cuisine of the region. The spices used are characteristic of North East Indian cuisine, such as turmeric, cumin, and ginger, which add a distinct flavor profile. Additionally, fresh herbs like cilantro and mint are incorporated to enhance the dish with their aromatic qualities. We alse have the original recipe for Açorda à Alentejana, so you can check it out.

• 1 cup (180g) cornmeal 1 cup (180g) cornmeal
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 cup (150g) mixed vegetables (carrots, peas, beans), diced 1 cup (150g) mixed vegetables (carrots, peas, beans), diced
• Salt to taste Salt to taste
• Freshly ground black pepper to taste Freshly ground black pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Fresh mint leaves, chopped, for garnish Fresh mint leaves, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 7g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the turmeric powder, cumin powder, and ginger paste to the pot. Stir well to combine the spices with the onion and garlic mixture.
3. 3.
   Add the mixed vegetables to the pot and sauté for a few minutes until they are slightly tender.
4. 4.
   In a separate bowl, mix the cornmeal with a little water to form a smooth paste.
5. 5.
   Pour the vegetable broth into the pot and bring it to a boil. Gradually add the cornmeal paste to the boiling broth, stirring continuously to avoid lumps.
6. 6.
   Reduce the heat to low and let the soup simmer for about 15-20 minutes, or until the cornmeal is cooked and the soup has thickened to the desired consistency.
7. 7.
   Season the soup with salt and freshly ground black pepper according to taste.
8. 8.
   Remove the pot from heat and garnish the soup with freshly chopped cilantro and mint leaves.
9. 9.
   Serve the North East Indian-style Açorda hot, accompanied by crusty bread or rice.

Treat your ingredients with care...

• Cornmeal — Make sure to mix the cornmeal with water to form a smooth paste before adding it to the soup to avoid lumps.

Tips & Tricks

• For a spicier version, add a chopped green chili along with the spices.
• Feel free to customize the vegetables according to your preference and seasonal availability.
• Adjust the consistency of the soup by adding more or less cornmeal.
• To make it heartier, you can add cooked lentils or chickpeas to the soup.
• Experiment with different combinations of fresh herbs for a unique flavor twist.

Serving advice

Serve the North East Indian-style Açorda hot in individual bowls, garnished with freshly chopped cilantro and mint leaves. Accompany it with crusty bread or rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation, drizzle a little extra virgin olive oil on top of the soup just before serving. You can also sprinkle some toasted cumin seeds for added texture and visual appeal.