Koorka gashi or koorka curry ( with coconut paste )

Ingredients

• 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

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Preparation

• 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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