Coconut Coriander Shorba
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Coconut and coriander combination together makes the soup tasty and delicious.
- Place scraped coconut with five cups of warm water in a blender and blend well and strain to obtain coconut milk.
- Dissolve cornstarch in half a cup of coconut milk.
- Add this to the coconut milk and whisk well.
- Heat the ghee in a deep pan and add the cumin seeds.
- When the seeds crackle, add the curry leaves and the ground paste and sauté for about a minute.
- 6. Add the coconut milk mixture and bring it to a boil. Continue to boil for three to four minutes till the soup thickens.
- Add salt and stir to mix well.
- Remove from heat and serve hot garnished with coriander.
This recipe was contributed by sbhatter05 on 28 Jan 2014I like cooking very much
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