This Anglo-Indian soup literally means "pepper water" in Tamil. this rich curry soup can use chicken, beef or lamb.
Heat 80 ml coconut oil in a thick bottomed pot. add 100 gm chopped garlic and saute until it becomes golden brown.
Add 200 gm sliced onion, 250 gm apple and 100 gm chopped ginger and cook for a few minutes.
Add 100 gm diced carrot, 10 gm whole pepper corn, 5 bay leaves and 150 gm chopped tomatoes.
Cook for 3-4 minutes and add 25 gm curry leaves.
Add 300 gm chickpeas flour and saute until you get a beautiful flavor.
Add 75 gm Madras curry powder and cook for a few minutes, then add 3 liters of chicken stock.
Simmer for 90 minutes on slow heat.
Strain the soup by passing it through a muslin cloth or fine sieve.
Bring it to boil and add 150 ml of coconut cream and 20 ml lemon juice.
Serve with boiled chicken (100 gm, diced) and lemon wedges (approx 10 nos.)