Ingredients:

• 2 Coconuts
• 6 tsp. cornflour
• 1 tsp. Cumin seeds
• 2 tbsp. Ghee
• 1 sprig Curry leaves
• Grind to a paste:
• 2 tbsp. chopped Coriander leaves
• 2 small Green chillies
• 1 tsp. Lemon juice

Method:

1. Grate coconut, add 6 cups warm water, liquidize and strain.
2. Heat ghee, fry the cumin for 1 minute, add the ground paste, curry leaves and fry again.
3. Mix cornflour and coconut milk and add to the fried mixture and boil for few minutes.
4. Note: Be careful to avoid curdling by stirring continuously over a low flame.