Coriander and coconut make a tasty combination.
Preparation time : 20 minutes.
Cooking time : 10 minutes.
Serves 6.
INGREDIENTS:
2 coconuts
6 teaspoons cornflour
1 teaspoon cumin seeds
2 tablespoons ghee
2 curry leaves
To be ground into a paste:
2 tablespoons chopped coriander
2 small green chillies
1 teaspoon lemon juice
METHOD:
1. Grate the coconut. Add 6 cups of warm water and blend in a blender. Strain to obtain coconut milk.
2. Heat the ghee and fry the cumin seeds for 1 minute. Add the paste and curry leaves and fry again for 1 minute.
3. Mix the cornflour and coconut milk, add to the paste and boil for a few minutes.
Preparation time : 20 minutes.
Cooking time : 10 minutes.
Serves 6.
INGREDIENTS:
2 coconuts
6 teaspoons cornflour
1 teaspoon cumin seeds
2 tablespoons ghee
2 curry leaves
To be ground into a paste:
2 tablespoons chopped coriander
2 small green chillies
1 teaspoon lemon juice
METHOD:
1. Grate the coconut. Add 6 cups of warm water and blend in a blender. Strain to obtain coconut milk.
2. Heat the ghee and fry the cumin seeds for 1 minute. Add the paste and curry leaves and fry again for 1 minute.
3. Mix the cornflour and coconut milk, add to the paste and boil for a few minutes.
