By Alison Pinto
Ingredients
4 cups chicken broth
1 potato, peeled and chopped
1 carrot, chopped finely
1 onion, chopped finely
1 tomato chopped
1/2 cup raw rice
1 cup coconut milk
1 tbsp lemon juice
Few curry leaves chopped
Corriander leaves, chopped
1 tbsp oil
Salt as per taste
Grind together:
2 garlic flakes
1" ginger
4 green chillies
1/2" cinnamon
2 cloves
1 tsp corriander seeds
1 tsp cumin seeds
2 cardamoms
4 black pepper
1/2 tsp red chilli powder
1" fresh turmeric
1/4 tsp aniseeds
Method:
- Heat oil in a large deep pan
- Add onion and fry till light brown
- Add the grounded paste and stir for 2 minutes
- Add curry leaves and simmer for a minute
- Add carrot, potatoes, rice, and chicken broth
- Simmer for a minute
- Cover the pan and let the vegetables cook till tender
- Remove from fire and let it cool
- Blend soup mixture finely in a mixture
- Put the blended puree in a pan and add salt, lemon juice, coconut milk
- Bring to boil the mixture
- Garnish with corriander leaves
- Serve hot
Non Veggies Index
