Narkel Sorshe / Grated Coconut with Mustard Paste
It was one of these days
when it was raining incessantly and the inner me refused to do the chores of
the house. I didn’t even open a book and sat in front of the window,
overlooking the street getting drenched in rain.
But of course I had to eat
something. Problem was solved as I had leftover rice and dal but what to go
with that?? I had a coconut in the kitchen which I bought to make some coconut
milk...and I decided to make this recipe. I got this recipe from an online food
forum and was instantly curious.
Narkel Sorshe has all the
features of other sorshe / mustard recipes, but on an addition it has the
freshness and the sweetness of the coconut. It’s good as a starter and you can
just eat that on its own too. I was really surprised at how tasty it turned
out to be.
Narkel Sorshe / Grated
Coconut with Mustard Paste
Serves 4
Ingredients:
1 cup of fresh grated
coconut
2 tbsp mustard seeds
2 green chillies – slit
A little coriander leaves –
chopped
1 tsp turmeric powder
Salt & sugar
1 tbsp mustard oil
Method:
Grind the mustard seeds
until you have fine powder.
Now add 1 green chilli to
it and add 2 tbsp water. Grind them until you get a smooth, non-grainy paste.
Heat the oil in a kadai
and add the mustard paste to it. (You can strain your paste to get rid of the
husks but I just add a little more water and give it some to sit so that the
husks can settle down at the bottom of the bowl. Then I pour it slowly and
carefully.)
Stir and cook the mustard
paste until you can see oil separating from it.
Add the grated coconut and
stir and cook for 6-7 minutes or until the mixture turns dry.
Add salt and sugar as per
taste.
Add the remaining slit green
chillies.
Finish off with some
chopped coriander leaves.
Switch off the flame and
serve hot with some warm steamed rice.
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