Hara Nariel Ka Shorba
by Tarla Dalal
Added to 51 cookbooks
This recipe has been viewed 15826 times
Coriander and coconut make a tasty combination.
- Grate the coconut. Add 6 cups of warm water and blend in a blender. Strain to obtain coconut milk.
- Heat the ghee and fry the cumin seeds for 1 minute. Add the paste and curry leaves and fry again for 1 minute.
- Mix the cornflour and coconut milk, add to the paste and boil for a few minutes.
- Serve hot.
Nutrient values per serving
|Vitamin A||108.3 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1 mg|
|Vitamin C||2.7 mg|
|Folic Acid||20 mcg|
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