Ingredients

1 coconut
1 level teaspoon cornflour
1/2 teaspoon cumin seeds
2 curry leaves
2 green chillies, slit
1 teaspoon lemon juice
1/2 teaspoon sugar
1 tablespoon ghee
salt to taste

Method

1.Grate the coconut. Add 2 teacups of water to the grated coconut and blend in a mixer. Strain and take out coconut milk. Add the cornflour and mix well.

2. Heat ghee and fry the cumin seeds until they begin to crackle. Add the curry leaves and green chillies and fry again for a few seconds.

3. Add the coconut milk and boil for 4 to 5 minutes.

4. Add the lemon juice, sugar and salt.