Wednesday, May 31, 2017

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.

how to make Narkel Sorshe / Grated Coconut with Mustard Paste recipe and preparation

how to make Narkel Sorshe / Grated Coconut with Mustard Paste recipe and preparation

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.

how to make Narkel Sorshe / Grated Coconut with Mustard Paste recipe and preparation

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.

how to make Narkel Sorshe / Grated Coconut with Mustard Paste recipe and preparation

Narkel Sorshe / Grated Coconut with Mustard Paste
Serves 4

how to make Narkel Sorshe / Grated Coconut with Mustard Paste recipe and preparation


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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