Hara Nariel Ka Shorba
by Tarla Dalal
Added to 52 cookbooks
This recipe has been viewed 33139 times
Coriander and coconut make a tasty combination.
Method- Grate the coconut. Add 6 cups of warm water and blend in a blender. Strain to obtain coconut milk.
- Heat the ghee and fry the cumin seeds 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.
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Nutrient values (Abbrv) per
| Energy | 355 cal |
| Protein | 3.5 g |
| Carbohydrates | 12.7 g |
| Fiber | 9.6 g |
| Fat | 32.3 g |
| Cholesterol | 0 mg |
| Sodium | 14.2 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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