Koorka gashi or koorka curry ( with coconut paste )

Main Dish
3 servings
15 min
30 min
Very Easy


Number of serving: 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 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

For Seasoning:

2 teaspoon oil

1 teaspoon mustard seeds

1/2 teaspoon jeera ( cumin seeds)

1 teaspoon fenugreek ( methi ) seeds

1 spring curry leaves


  • 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:
    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.


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