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Ingredients:

100 gms Potato
50 gms Carrot
50 gms Turnip
200 gms Tomatoes
2 Clove Garlic

1 Onion
1 Coconut
1 Lemon
A small pieces Ginger
1 Cinnamon
1/2 tsp Coriander
1/2 tsp Cummin
1/2 tsp Fennel
4 tsp Boiled Rice
Salt to taste

A pinch Turmeric
A pinch Genugreek
Curry Leaves
Oil

Method:

Clean and cut vegetables into small pieces. Roast and powder coriander, cumin and fennel. Add vegetables, coriander fennel and cumin powders, turmeric, fenugreek, half the onion, garlic, cinnamon, curry leaves,
tomatoes and salt. Simmer till vegetables are tender. Strain and pass vegetables through a sieve, saving a few pieces for garnish. Extract thick coconut milk from the coconut and add to the soup. Heat fat in a pan. Add remaining sliced onion and fry till crisp. Add soup, lime juice and more salt if necessary. Remove and serve hot garnished with boiled rice and pieces of vegetables.

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