1 quart coconut milk
1 1/2 cups fresh corn kernels
4 tsp of corn flour
1 cinnamon stick, 2 inches long
5 cilantro sprigs, finely chopped
1 mint sprig, finely chopped
3 cinnamon basil leaves
6 red peppercorns
6 coriander seeds
1/2 jalapeño pepper, seeded and finely diced
1/2 tsp dried safflowers, if available
3 tsp of finely chopped leeks
2 ripe tomatoes, medium size
1/2 pound summer squash such as Green or Gold Zucchini
for garnish: chopped cilantro and mint leaves or cinnamon basil
Put half of the coconut milk in a blender with the corn flour and one cup of fresh corn. Blend for 2 minutes or until the texture is smooth. If the corn is tough, strain it after blending. Put the corn mixture in a soup pot with the remaining coconut milk, all of the seasoning and leeks.
Set the pot over medium-low heat and slowly bring to a boil. While the mixture is warming, submerge the tomatoes in boiling water for 10 seconds to loosen the skins, then peel them and cut them in half. Slice the sides of the tomatoes in half and dice them into even pieces. Cut the squash into small cubes. Add the squash, half of the tomatoes and the remaining fresh corn to the coconut milk. Simmer until the squash is cooked, add salt to taste, stir in tomatoes and lime juice. Garnish with fresh herbs.
Good for Pittas and Kaphas.
For Vatta: add 2 tsp of ghee and 1 tsp of ginger