Dive into the pool of wellness and enjoy the lush green fenugreek leaves in a rich and creamy form and energize yourself instantly...
Wash and clean the fenu greek leaves and peel off the skin from the garlic cloves and keep aside.
Heat a skillet and tip in half a teaspoon of butter and when it starts to melt, just drop in the garlic pods and saute for a few seconds.
When it turns aromatic, just add the fenu greek leaves into the skillet and stir in for a while in low flame.
Just add two to three pinches of salt and pour in one and a half cups of water and pop the lid on.
Let it get boiled for about five to seven minutes approximately and in the meantime prepare the coconut milk.
Take a quarter cup of freshly grated coconut and add it to a blender.
Blitz for a minute or two and strain it using a strainer and squeeze the milk out of it.
Transfer the thick coconut milk to a glass and keep it.
Now open the lid and add a little corn flour (after diluting the flour in a tablespoon of water) with a nice stir.
Keep stirring for a while, and finally splash in the coconut milk and mix altogether.
When it starts to boil just sprinkle in a little white pepper powder and turn off the flame.
Now the delicious fenu greek soup is ready. Serve hot on a rainy evening with a perfect crunch.
Serving Size 2.0
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.