Coco Peanut Soup
by Tarla Dalal
Added to 48 cookbooks
This recipe has been viewed 18300 times
A rather rare combination of coconut milk and peanuts come together in this wholesome soup, which is further enhanced with chopped cucumber and tomatoes. A dash of cumin seeds, green chillies and fresh coriander give the coco peanut soup a memorable flavour, which you will remember for days to come.
- Combine the coconut milk and besan in a bowl, whisk well till no lumps remain and keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.
- Add the coconut milk-besan mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Add the cucumber, tomatoes, peanuts, salt and ½ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the coriander and mix well.
- Serve hot.
Nutrient values (Abbrv) per serving
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