Coconut And Coriander Shorba

Ingredients

• 1 1/2 coconut, scraped
• 2 teaspoons corn flour
• 3/4 teaspoon cumin seeds
• 1 tablespoon ghee
• a few sprigs curry leaves
• Salt to taste
• 2 tablespoons fresh coriander leaves, chopped
• 2 tablespoons fresh coriander leaves, chopped
• 2 green chillies
• 1/4 tablespoon turmeric powder
• 3/4 teaspoon lemon juice

Method

1. Place scraped coconut with five cups of warm water in a blender. Blend well and strain to obtain coconut milk. Dissolve cornstarch in half a cup of coconut milk.
2. Ensure there are no lumps. Add this to the remaining coconut milk and whisk well. Heat ghee and add cumin seeds. As they begin to change colour, add curry leaves and the ground paste. Sauté for about a minute.
3. Add the coconut milk mixture and bring it to a boil. Continue to boil for three to four minutes till the soup thickens. Add salt and stir to mix well. Remove from heat and serve hot garnished with coriander leaves.

Nutrition Info