Carrot and Coconut Shorba Recipe
Ingredients
1. Chopped carrots (3-4large)
2. coconut milk (4tsp)
3. coconut milk (2c)
4. oil (1tbsp)
5. fresh coriander leaves (4sprigs)
6. lemon juice (3/4tsp)
7. chopped fresh coriander leaves (2tsp)
8. black peppercorns (5-6)
9. chopped green chilies (2)
10. curry leaves (a few sprigs)
11. sliced onion (1med.)
12. mustard seeds (1/2tsp)
13. cumin seeds (3/4tsp)
14. salt (to taste)
Method of preparation:-
1. Take a pan, heat oil in it. Add cumin seeds and mustard seeds in the pan and fry them. When the seeds starts splutter then add chopped onion, curry leaves, carrots, black peppercorns, green chilies and salt and then mix it.
2. Cover the pan and cook it for 2 minutes. Add 2 cups of water in the pan and boil it. Again cover the pan and cook it for more 2 minutes. Add the chopped coriander leaves and keep on cooking until the carrots get cooked.
3. Now strain the cooked carrots and reserve the liquid. Keep the strained carrots to cool and then grind them with a little water to make a fine puree.
4. Take a deep pan, heat the strained liquid in the pan, add puree and mix it. Keep the mixture to boil. Add lemon juice and coconut milk and boil it.
5. Take four soup bowls, pour the soup in these bowls. Garnish each bowl with 1 teaspoon of coconut milk and sprig of coriander leaves. Serve it piping hot.
Cooking time – 12 minutes
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