Hot Corn soup.
Ingredients.
1 pound fresh kernels
4 ounces freshly grated coconut
4 ounces raw cashew nuts
2 teaspoons oil
1/2 teaspoon mustard seeds
3 green chillies, slit lengthwise
1 inch cube fresh ginger peeled and finely chopped
10 curry leaves
1 teaspoon tomato paste
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/2 green capsicum, seeded and finely chopped
1/2 red capsicum, seeded and finely chopped
Salt
Preparation.
If using fresh sweetcorn, wash and simmer it in a pan of water for 5-10 minutes until tender, then drain and set aside.
Meanwhile, place the coconut and half the cashew nuts in a grinder with 5 cup of water. Process for 5 minutes, then set aside.
Heat the oil in a large saucepan an add the mustard seeds. As they begin to pop, add the green chillies, ginger and curry leaves. Lightly saute for about 2 minutes, stirring. Add the tomato paste, chilli powder, hing ,turmeric, a little salt and the ground coconut mixture. Mix well and cook for 5 minutes over a low heat.Add the bell peppers and cook for 2 minutes, then add the cooked sweetcorn and the remaining cashew nuts and cook for a further 5 minutes.
Remove from the heat and serve hot.