Coconut And Coriander Shorba

Main Ingredients	Coconut , Corn flour
Cuisine	Indian
Course	Soups
Prep Time	16-20 minutes
Cook time	26-30 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients list for Coconut And Coriander Shorba

• 1 1/2 Coconut scraped
• 2 teaspoons Corn flour
• 3/4 teaspoon Cumin seeds
• 1 tablespoon Ghee
• a few sprigs Curry leaves
• to taste Salt
• 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

Calories	872
Carbohydrates	24.7
Protein	8.2
Fat	82.2
Other Fiber	Fiber- 23.1gm