Coconut Soup

Coconut Soup

For the first of our recipes to celebrate National Vegetarian Week (May 14th-20th) we bring you all you need to make the delightful coconut soup recipe, as featured in Anand George’s book, The 5,000-mile Journey. 

Kerala, the inspiration for many of the dishes at Purple Poppadom is famous for its tropical coastal climate abounding with exotic fruits, not least coconut groves which line our waterways and is featured in many dishes. We hope you enjoy making this recipe

COCONUT SOUP (Portion 12 x 6oml)


Coconut oil – 25ml
Mustard seeds –1gm
Urad dal split – 1gm
Green chili –4gms
Whole ginger – 20gms
Whole garlic – 20gms
Curry leaves –2gms
Salt – 6gms
Asafoetida powder – 1gm
Salt – 6gms
Asafoetida powder – 1gm
Coconut milk powder – 125gms
Sugar – 2gms
Crushed black pepper – 2gms
Cardamom powder – 1gm


  1. Mix coconut milk powder with 750ml of lukewarm water and blend it
  2. Wash and slice ginger with the skin still on. Slice the garlic with the peel on and slit the green chili
  3. Heat oil in a pan, add urad dal and allow it to pop then add the mustard seeds and let it crackle
  4. Add ginger, garlic, green chili and curry leaves. As soon as it turns light brown, lower the heat. Add asafoetida powder and salt, pour the coconut milk into the pan and bring to it boil. Keep stirring to avoid it sticking to the bottom.
  5. Let it simmer for 7-8 mins and finish it with sugar, crushed black pepper and
    cardamom powder
  6. Allow the soup to enhance the flavour, leave it for half an hour then pass it
    through a fine sieve
  7. Serve hot

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