Coconut Coriander Shorba


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Coconut and coriander combination together makes the soup tasty and delicious.

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Coconut Coriander Shorba recipe - How to make Coconut Coriander Shorba

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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1 1/2 cups grated coconut
2 tsp cornflour
3/4 tsp cumin seeds (jeera)
1 tbsp ghee
a few curry leaves (kadi patta)
salt to taste
2 tbsp chopped coriander (dhania)

To Be Blended Into A Smooth Paste
2 tbsp chopped coriander (dhania)
2 green chillies
1/4 tbsp turmeric powder (haldi)
3/4 tsp lemon juice
  1. Place scraped coconut with five cups of warm water in a blender and blend well and strain to obtain coconut milk.
  2. Dissolve cornstarch in half a cup of coconut milk.
  3. Add this to the coconut milk and whisk well.
  4. Heat the ghee in a deep pan and add the cumin seeds.
  5. When the seeds crackle, add the curry leaves and the ground paste and sauté for about a minute.
  6. 6. Add the coconut milk mixture and bring it to a boil. Continue to boil for three to four minutes till the soup thickens.
  7. Add salt and stir to mix well.
  8. Remove from heat and serve hot garnished with coriander.

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This recipe was contributed by sbhatter05 on 28 Jan 2014
I like cooking very much

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