Feb 22, 2010

Koorka Gashi or Koorka Curry ( with Coconut Paste )

Koorka Gashi or Koorka Curry ( with Coconut Paste )

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Serves: 2 - 3


250 g Koorka
1 1/4 cup water
3/4 teaspoon salt ( or to taste )
1/2 teaspoon turmeric powder
2 green chillies, slit lengthwise

For the coconut paste:

1 cup (75 - 100 g) grated coconut
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
2 tablespoon water

Make a smooth paste of above ingredients with water


Soak Koorka in water for 4 hours ( to remove dirt ). Wash, clean and cut into cubes.

Cover with a lid and boil Koorka pieces in water with turmeric powder, green chillies and salt to taste for 25 - 30 minutes or till done.

Add coconut paste. Adjust gravy thickness as required by adding water. Mix well. Cook for another 10 minutes on a low heat.

For Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds)
1 teaspoon fenugreek ( methi ) seeds
1 spring curry leaves


Heat oil in a frying pan. Add mustard seeds. When they pop, add jeera, fenugreek and curry leaves. Saute on a low heat for 2 - 3 minutes ( till fragrant ). Pour this seasoning over curry and serve with rice.

1 comment:

kathy gori said...

wow this looks really intriguing..I'll have to see if the local market has these, if they don't any substitute?