Sopur
Kooka Gashi is a Kochi GSB Konkani curry made with chinese potato and
roasted coconut masala paste goes well with rice. Chinese potato is
known as soppur kook (kooka) in konkani and koorka in malayalam.
The following ingredients are needed to prepare Sopur Kooka Gashi.
Ingredients:-
Chinese Potato. -1/4 kg
Tur dal. -1/2cup
Salt. - to taste
Sun-dried raw mango piece. - a very small piece or a small piece of kudampuli (dried kerala tamarind)
For Roasted Coconut Masala paste:-
Grated Coconut. -1 cup
Urad dal. - 2 tbsp
Dry Red chillies. - 9
Coriander seeds. - 2 tbsp
Turmeric powder. -1/4 tsp
Instructions:-
1). Remove the outer skin of chinese potatoes with a knife and wash thoroughly in water to remove the dust. Chop the chinese potatoes into small cubes and keep them in water to prevent from blackening.
2). In a kadai dry roast urad dal and dry red chillies together on low flame till urad dal starts to change its colour and red chillies become crisp. Add coriander seeds and dry roast for 2 minutes along with urad dal and red chillies.Transfer the dry roasted urad dal, red chillies and coriander seeds on a plate to cool. In the same kadai add grated coconut and roast well till golden brown colour on low flame. Transfer the roasted coconut to the same plate and mix well. When cooled add turmeric powder and mix with all the roasted ingredients.
3). Grind all the roasted ingredients together to a smooth paste till oil seperates without adding water.Transfer the ground roasted coconut masala paste to a clean and dry airtight glass bottle.
Method:-
1). Wash and pressure cook tur dal along with chopped chinese potato cubes adding sufficient water till soft.
2). Transfer the pressure cooked tur dal and chinese potato pieces along with cooked water in a cooking vessel.
3). Add required salt and mix well Add a small piece of sun dried raw mango or a small piece of kudampuli /dried kerala tamarind into the cooking vessel.Boil and cook for 2 minutes on low flame.
4). In a small bowl mix required quantity of ground coconut masala paste with little hot water without lumps and pour it into the curry in the cooking vessel and mix well.Boil and cook the curry for 3 minutes on low flame and switch off the flame. The consistency of the curry is semi thick. The curry will thicken when it cools. So add water according to the consistency of the curry.
5). Transfer the delicious chinese potato curry /Sopur Kooka Gashi to a serving bowl and serve hot with rice.
The following ingredients are needed to prepare Sopur Kooka Gashi.
Ingredients:-
Chinese Potato. -1/4 kg
Tur dal. -1/2cup
Salt. - to taste
Sun-dried raw mango piece. - a very small piece or a small piece of kudampuli (dried kerala tamarind)
For Roasted Coconut Masala paste:-
Grated Coconut. -1 cup
Urad dal. - 2 tbsp
Dry Red chillies. - 9
Coriander seeds. - 2 tbsp
Turmeric powder. -1/4 tsp
Instructions:-
1). Remove the outer skin of chinese potatoes with a knife and wash thoroughly in water to remove the dust. Chop the chinese potatoes into small cubes and keep them in water to prevent from blackening.
2). In a kadai dry roast urad dal and dry red chillies together on low flame till urad dal starts to change its colour and red chillies become crisp. Add coriander seeds and dry roast for 2 minutes along with urad dal and red chillies.Transfer the dry roasted urad dal, red chillies and coriander seeds on a plate to cool. In the same kadai add grated coconut and roast well till golden brown colour on low flame. Transfer the roasted coconut to the same plate and mix well. When cooled add turmeric powder and mix with all the roasted ingredients.
3). Grind all the roasted ingredients together to a smooth paste till oil seperates without adding water.Transfer the ground roasted coconut masala paste to a clean and dry airtight glass bottle.
Method:-
1). Wash and pressure cook tur dal along with chopped chinese potato cubes adding sufficient water till soft.
2). Transfer the pressure cooked tur dal and chinese potato pieces along with cooked water in a cooking vessel.
3). Add required salt and mix well Add a small piece of sun dried raw mango or a small piece of kudampuli /dried kerala tamarind into the cooking vessel.Boil and cook for 2 minutes on low flame.
4). In a small bowl mix required quantity of ground coconut masala paste with little hot water without lumps and pour it into the curry in the cooking vessel and mix well.Boil and cook the curry for 3 minutes on low flame and switch off the flame. The consistency of the curry is semi thick. The curry will thicken when it cools. So add water according to the consistency of the curry.
5). Transfer the delicious chinese potato curry /Sopur Kooka Gashi to a serving bowl and serve hot with rice.
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