Coconut shell clear soup

Coconut is an integral part of  south Indian cuisine. The meat/endosperm of the coconut is normally used and the shell is discarded to be used as fuel to ignite fire. In the past the shell was attached with a bamboo handle and used as a ladle. Even today a few traditional cooks add a shell to the soup or sambhar during feasts to improve the flavour and taste of the dish. My father used to suggest coconut shell infusion/soup to people with acidity and also people with peptic and duodenal ulcers. Many have used it mostly out of curiosity but were surprised by its effects on their health. This recipe uses the coconut shell as its main ingredient.

You will need

2 cups of water (or more)

Half  shell of coconut  broken into big pieces

1 tsp chopped cilantro

4-5 peppercorns

½ tsp cumin seeds

Salt, jaggery, lemon juice  to taste (optional)

Method
Clean and wash half a coconut shell and cut into large pieces with a hammer or pounding stone.

Boil water with the pieces of coconut shell till water turns brownish.

Add salt, jaggery, cilantro, roasted and powdered cumin and pepper.

Turn off the flame, add lemon juice if required.
Remove shell before serving this soup.

Note: You may boil coconut shell with water and consume the infusion or you may add it to rice when cooking. Its only disadvantage is that it gives a brownish colour.