Preparation Time : 15 minutes.
Cooking Time : 10 minute

Ingredients :
2 coconuts
6 tsp cornflour
1 tsp jeera
2 tbsp ghee
2 curry leaves

For paste :
2 tbsp chopped coriander
2 small green chillies
1 tsp lemon juice

Method:
Grate the coconut. Add in 6 cups of warm water and blend in a blender. Strain to obtain coconut milk.

Heat the ghee and fry the jeera for 1 minute. Add the paste and curry leaves and fry again for 1 minute. Mix the cornflour and coconut milk, add to the paste and boil for a few minutes. Serve hot.