1 tsp pepper powder
½ cup chopped coriander leaves
2 tbsp corn flour
Salt to taste
Grind to Paste
2 cups grated carrot, boiled
2 large tomatoes, chopped, boiled
1 small onion, chopped,
1 tsp cumin seeds / jeera
- Grind the chopped coriander leaves to a smooth paste with ½ cup cold water. Add the corn flour to the coriander paste, mix until combined and set aside.
- Heat 1 ½ glasses of water in a deep vessel. Put all the ingredients mentioned under grind to paste, and cook until veggies are cooked to soft.
- Add some cold water, cool it and grind it to a smooth paste, using some water. Then strain it and keep the strained veggie mixture on high flame and bring it to boil to make the soup.
- Add corn-coriander paste, pepper powder and salt to the boiling soup. Bring it to boil, stirring continuously. Further, simmer the soup for 2 minutes on low flame. Serve hot.