2 coconuts
6 teaspoons cornflour
1 teaspoon cumin seeds
2 tablespoons ghee
2 curry leaves
To be ground into a paste
2 tablespoons chopped coriander
2 small green chillies
1 teaspoon lemon juice

1. Grate the coconut. 
2. Add 6 cups of warm water and blend in a blender. 
3. Strain to obtain coconut milk.
4. Heat the ghee and fry the cumin seeds for 1 minute.
5. Add the paste and curry leaves and fry again for 1 minute.
6. Mix the cornflour and coconut milk, add to the paste and 
boil for a few minutes.