Chilled Corn and Coconut Soup

This recipe has been submitted to Monthly Mingle for Dec 2009 being organized by What’s for Lunch Honey? and Tongueticklers.

I recently read The Kitchen Confidential by Anthony Bourdain. The chef is describing the turning point of his life. He was less than 10 years old and had gone to France to visit relatives. That was when he tasted French cooking for the first time. Soup was served and it was cold. He was so taken by surprise that a cold soup and a yummy one at that could exist that it left an indelible mark on him. Funnily, it has also made a huge impact on me and the incident, though experienced only second hand, will always stay with me. This recipe of chilled corn and coconut soup is in memory of that moment when I felt the shock cold soup brought to a top chef when he was a little boy.

The recipe is simple in itself and very wholesome. A beautiful blend of corn and coconut milk, the flavor is enhanced by jalapeno chile and the simple art of reduction.


200 ml coconut milk

2 cups sweet corn

2 cups water

1 jalapeno chile

Salt and Pepper

A dash of lemon juice

Chilled Corn and Coconut Soup

Deseed jalapeno chile and chop it into little pieces. Pour water in a pot. Add chopped chile, corn and coconut milk. Bring to a boil and then let it simmer for 30 mins. Let it cool.

Pass the soup through a blender. Sieve and discard solids. Season with salt and pepper.

Chill overnight or for 4-5 hours.

Add lemon juice only just so much. Serve cold.

Garnish – Black pepper and corn kernels.

Fresh Coconut Coriander Chutney – A Refreshing Condiment

This is one condiment I learnt from my MIL. Whenever she makes idlis, she will make coconut coriander chutney. The only thing to be kept in mind is the quantity of spices to be added. The whole dish goes topsy-turvy if the spices go awry. It is best suited with South Indian or tropical dishes.


1 fresh coconut, de-husked

1 cup coriander

1 green chilli

1 tsp salt

1 tsp red chilli powder

1 tsp cumin seeds

½  tsp sugar

1 cup coconut water

Coconut-Coriander Chutney

Coconut-Coriander Chutney

Only fresh coconuts work best for this condiment. Remove the pith of the coconut and wash properly with water. Clean the coriander under water. The soft stalks of the coriander can also be used along with the leaves. Mince the coconut and coriander with the spices, sugar and green chilli in a blender while adding coconut water to thin the paste to liking. Refrigerate until use.

7 Cups Barfi

This sweet is called seven cups barfi as 7 cups of ingredients go into it. It does not take much effort or preparation time and it is a favorite among children.

Preparation Time – 20 mins

Servings – 8 people


3 cups sugar

1 cup besam

1 cup nariyal powder (dessicated coconut)

1 cup ghee

1 cup milk

Mix all the ingredients together and beat them together for some time. Then put them on the gas ans stir. When the batter starts to leave the side of the pan, take it off the gas. Make sure the batter is not completely dry. Keep stirring for some time after taking off the gas. This will make the barfi soft. Spread in a plate and let it set. It will set in 10-15 mins. Cut into diamond shapes before serving.