Nariyal Shorba (Coconut Soup)

Recipe Ingredients

2		Coconuts
6 teaspoons	30ml	Cornstarch
1 teaspoon	5ml	Cumin seeds
2 tablespoons	30ml	Ghee
2		Curry leaves
		To Be Ground Into A Paste
2 tablespoons	30ml	Chopped coriander
2 tablespoons	30ml	Green chiles (small)
1 teaspoon	5ml	Lemon juice

Recipe Instructions

Preparation time: 20 minutes Cooking time: 10 minutes

1. Grate the coconut. Add 6 cups of warm water and blend in a blender. Strain to obtain coconut milk.

2. Heat the ghee and fry the cumin seeds for 1 minute. Add the paste and curry leaves and fry again for 1 minute.

3. Mix the cornstarch and coconut milk, add to the paste and boil for a few minutes.

Source:
Indian Regional Cooking by Sumana Ray

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