Creamy Corn soup with a coconut base

This recipe has everything that I love corn and coconut milk and bursts of both  sweetness and tanginess, and an amazing weather to couple it up with.

I got this recipe from a wonderful admin of wonderful group on facebook.

The first sip of it and I knew this one had to be saved, so much flavour in one bowl !!


Ingredients

• One tin corns ( around 400 grams)
• Lemons - 4 (small)
• Garlic - 3 cloves (grated)
• Green chillies - 5 (spicy)
• Coconut powder - 8 Tablespoons
• Curry leaves - 10
• Sugar - 2 table spoons
• Oil - 2 Tablespoons
• Water - 4 cups

Directions

1) Heat oil in a pan. Add curry leaves, grated garlic and slit green chillies to hot oil.

2) Do not brown the garlic, but once it is a little soft, add the ginger garlic paste and a cup of water.

3) Mix coconut powder with water well so that no lumps are formed. The mix should be not be very thick nor very thin. It should have a curry like consistency. Add this coconut milk to the pan.

4) Keep stirring it continuously. Once it boils, add lemon juice, sugar and salt to taste. Then add the buttas (corn) to the curry.

5) Once the corn is done, add cornflour mixed with little water to the curry. Bring the curry to a boil. Serve hot.

*I tweaked the original recipe a bit, to fit the family's tastes*