Preparation:
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. |
