Surti Khavsa (Surat-Style Coconut Soup)

Ingredients

• 2 cups Fresh Coconut (grated) (fresh, grated)
• 4 cups Water (room temperature)
• 1 tablespoon Besan (Gram Flour) (sifted)
• 10 pieces Cashew Nuts (raw, unsalted)
• 1 tablespoon Melon Seeds (raw, can substitute pumpkin seeds)
• 1 inch Ginger (peeled)
• 8 cloves Garlic (peeled; 6 for paste, 2 for frying)
• 2 pieces Green Chilies (slit lengthwise)
• 6 tablespoons Peanut Oil (for frying and chutney)
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Sugar (balances chutney flavor)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 0.25 cup Peanuts (roasted, unsalted) (for garlic chutney)
• 1 teaspoon Red Chili Powder (spicy) (adjust heat level)
• 2 tablespoon Kashmiri Red Chili Powder (for vibrant color)
• 0.5 teaspoon Cumin Seeds (ground or whole)
• 200 grams Noodles (dry, eggless) (any thin wheat noodle works)
• 2 stalks Spring Onion (separate greens and whites)
• 5 sheets Papad (or samosa strips) (crush after frying; can use pre‑fried papad)
• 2 pieces Onion (thinly sliced for frying)

Instructions

1. First Extraction of Coconut Milk

   Place the grated coconut in the blender, add 2 cups of water and blend until smooth.

   Time: PT5M

2. Second Extraction of Coconut Milk

   Transfer the blended mixture to a bowl lined with a double‑layered muslin cloth, squeeze to extract the first milk, then add another 2 cups of water to the remaining pulp and repeat the grinding and squeezing.

   Time: PT5M

3. Combine Coconut Milks

   Mix the first (rich) and second (diluted) coconut milks together; set aside for the broth.

   Time: PT1M

4. Prepare Besan Slurry

   In a small bowl, whisk 1 tablespoon besan with a few tablespoons of the combined coconut milk until smooth and lump‑free.

   Time: PT2M

5. Make Spice Paste

   Blend cashew nuts, melon seeds, ginger, 6 garlic cloves, green chilies, and a splash of water into a fine paste.

   Time: PT5M

6. Stir‑Fry Spice Paste

   Heat 2 tbsp peanut oil in a kadhai over medium heat, add the spice paste and sauté until the oil begins to separate from the mixture (about 4‑5 minutes).

   Time: PT5M

   Temperature: Medium heat

7. Add Besan Slurry

   Stir the besan slurry into the cooked paste, mixing quickly to avoid lumps.

   Time: PT2M

8. Add Coconut Milk and Simmer

   Pour the combined coconut milk into the pan, add a little extra water if needed, bring to a gentle simmer and cook for 6‑7 minutes until the flavors meld.

   Time: PT7M

   Temperature: Medium heat

9. Season the Broth

   Add salt to taste and check the consistency – it should be light and slightly watery, not thick.

   Time: PT1M

10. Prepare Garlic Chutney Paste

    Blend roasted peanuts, 2 garlic cloves, red chili powder, Kashmiri chili powder, cumin seeds, and enough water to form a smooth paste.

    Time: PT5M

11. Cook Garlic Chutney

    Heat 3‑4 tbsp peanut oil in a pan, add the chutney paste, stir‑fry until the oil separates (about 5 minutes). Then add salt, ½ tsp sugar, and lemon juice; mix well.

    Time: PT6M

    Temperature: Medium heat

12. Fry Onion

    Slice the two onions thinly and shallow‑fry in a little oil until light golden brown (5‑7 minutes).

    Time: PT7M

    Temperature: Medium heat

13. Fry Garlic

    Slice the remaining garlic cloves and fry in the same oil until crisp golden (3‑4 minutes).

    Time: PT4M

    Temperature: Medium heat

14. Crisp Papad (or Samosa Strips)

    Cut papad sheets into strips (or use samosa pastry strips) and deep‑fry in hot oil until crisp. Drain on paper towels.

    Time: PT5M

    Temperature: High heat

15. Boil Noodles

    Cook the noodles in boiling water according to package instructions (5‑7 minutes), then drain and set aside.

    Time: PT7M

    Temperature: Boiling

16. Prep Spring Onion

    Chop the spring‑onion greens and whites finely.

    Time: PT2M

17. Assemble Surti Khavsa

    In each serving bowl, add a handful of crushed papad, a portion of noodles, spring‑onion greens, fried garlic, fried onion, a spoonful of garlic chutney, then pour the hot coconut broth over everything.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh Coconut (grated): Canned coconut milk (use less water)
• Instead of Besan (Gram Flour): All‑purpose flour (less authentic)
• Instead of Cashew Nuts: Almonds
• Instead of Melon Seeds: Pumpkin seeds
• Instead of Green Chilies: Jalapeño
• Instead of Peanut Oil: Vegetable oil
• Instead of Sugar: Honey
• Instead of Lemon Juice: Vinegar
• Instead of Peanuts (roasted, unsalted): Cashews
• Instead of Red Chili Powder (spicy): Cayenne pepper
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Noodles (dry, eggless): Vermicelli
• Instead of Papad (or samosa strips): Rice crackers

Equipment Needed

• Blender or Mixer Grinder
• Muslin Cloth (thin cotton)
• Fine Mesh Sieve
• Large Bowl
• Saucepan / Kadhai
• Frying Pan (non‑stick)
• Knife
• Cutting Board
• Tongs
• Serving Bowls
• Strainer (optional)

Critical Steps — Do Not Skip

• Extract coconut milk in two stages to obtain a rich first milk and a thinner second milk.
• Stir‑fry the spice paste until oil separates – this develops flavor and prevents raw taste.
• Add diluted coconut milk before the rich first milk when cooking the broth to avoid curdling.
• Fry garlic and onion to golden brown without burning for optimal crunch and aroma.
• Cook garlic chutney until oil separates; this ensures the right texture and prevents sogginess.
• Crisp papad strips just before serving to retain crunch.

Chef Tips from the Video

• Fresh grated coconut gives the most authentic aroma; avoid pre‑grated packaged coconut if possible.
• Kashmiri red chili powder adds vivid color without excessive heat – adjust with regular chili if unavailable.
• Garnish with fresh cilantro or a drizzle of coconut cream for extra richness.

Troubleshooting

Storage

Refrigerator: Store the broth and chutney separately in airtight containers for up to 3 days.

Freezer: Broth freezes well for up to 1 month; thaw before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Homemade coconut milk can be prepared a day ahead and kept refrigerated.
• The coconut broth freezes well; reheat gently and add fresh milk if needed.
• Garlic chutney improves in flavor after a few hours; store in a sealed jar.

Frequently Asked Questions