Coco-Peanut Soup


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For the coconut lovers. Crunchy peanuts make the soup tastier.

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Serves 6.
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  1. Add 5 teacups of water to the grated coconut and blend in a liquidiser. Strain and keep aside the coconut milk.
  2. Add the gram flour to the coconut milk and mix well.
  3. Heat the ghee and fry the cumin seeds until they crackle.
  4. Add the green chilli and fry again for 2 to 3 minutes.
  5. Add the coconut milk and boil for 1 minute while stirring.
  6. Add the cucumber, tomatoes and peanuts and boil for 1 minute.
  7. Add salt and mix.
  8. Serve hot topped with coriander and lemon slices.
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