| 1. | To prepare spices : Place cinnamon, coriander seeds, cumin seeds, anise seeds and fenugreek seeds in a small, heavy skillet on medium heat. Stir continuously (approximately 3 minutes) until the spices darken by a few shades and give out a stronger aroma. Grind roasted spices in a pestle and mortar or in the container of an electric coffee grinder. |
| 2. | To make coconut milk: put coconut and ¾ cup hot water in a blender and mix the mixture until finely ground. Place muslin or double thickness of cheesecloth over a bowl. Put mixture into cloth. gather up the corners and squeeze through as much milk as possible. measure ¾ cup milk and keep aside. |
| 3. | Heat oil in cooker for about 1 minute. Add carrot, turnip, onion, garlic and ginger. Stir fry for about 2 minutes. |
| 4. | Add remaining ingredients except coconut milk, rice and lemon juice. Stir. |
| 5. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes. |
| 6. | Remove cooker from heat. Allow to cool naturally. |
| 7. | Open cooker. Discard curry leaves. Mix the soup smooth in a blender or mash it through a sieve. |
| 8. | Return soup to cooker. Add coconut milk, rice and lemon juice. Stir. Reheat. Serve hot. |