Nariyal Shorba (Coconut Soup)

Course : Curry
Serves: 6
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2 medium coconuts
6 teaspoons cornstarch
1 teaspoon cumin seeds
2 tablespoons ghee
2 medium curry leaves
2 tablespoons chopped coriander
2 small green chiles
1 teaspoon lemon juice

Preparation / Directions:

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.

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