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
1. Grate the coconut. 2. Add 6 cups of warm water and blend in a blender. 3. Strain to obtain coconut milk. 4. Heat the ghee and fry the cumin seeds for 1 minute. 5. Add the paste and curry leaves and fry again for 1 minute. 6. Mix the cornflour and coconut milk, add to the paste and boil for a few minutes.