1 large coconut, grated    

4 teaspoons gram flour (besan)                    

1/2 teaspoon cumin seeds              

1 green chilli, chopped      

2 tablespoons finely chopped cucumber                  

2 tablespoons finely chopped  tomatoes                  

2 tablespoons peanuts (coarsely powdered)          

1 tablespoon ghee salt to taste  

For serving

1 tablespoon chopped coriander

lemon slices

For the coconut lovers. Crunchy peanuts make the soup tastier.

Preparation time: 10 minutes.

Cooking time: 10 minutes.

Serves 6.

Add 5 teacups of water to the grated coconut and blend in a liquidiser. Strain and keep aside the coconut milk.

Add the gram flour to the coconut milk and mix well.

Heat the ghee and fry the cumin seeds until they crackle.

Add the green chilli and fry again for 2 to 3 minutes.

Add the coconut milk and boil for 1 minute while stirring

Add the cucumber, tomatoes and peanuts and boil for 1 minute.

Add salt and mix.

Serve hot topped with coriander and lemon slices.



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