How to make Goan Sorak Curry - SK Khazana -
This Goran Sorak Curry is mildly spiced and is super comforting when served along with some steamed rice.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh coconut scraped, Onions (प्याज़ )
Cuisine : Goan, Indian
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Yellow Dal Mixed Kali Dal Holi species Rajasthani Kadhi-SK Khazana
Goan Sorak Curry - SK Khazana Recipe Card
It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Goan Sorak Curry - SK Khazana Recipe
Fresh coconut scraped 3/4 cup
Onions 2 medium
Kashmiri red chillies dried 3
Coriander seeds 1 1/2 teaspoons
Garlic cloves 6
Ginger 1/2 inch piece
Cumin seeds 1 teaspoon
Turmeric powder 1/2 teaspoon
Coconut oil 2 tablespoons
Kokum petals 3
Green chillies slit 2
salt to taste
Steamed rice to serve
Fresh coriander sprig for garnish
Method
Step 1
Finely chop one onion. Roughly chop the remaining onion and transfer them into a blender jar. Add coconut, dried red chillies, coriander seeds, garlic, ginger, cumin seeds, turmeric powder and ½ cup water and blend to a fine paste.
Step 2
Heat coconut oil in an earthen pot, add chopped onion and saute till golden brown. Add the coconut paste, mix well and saute till oil separates. Rinse the blender jar with 2½ cups water and add to the pot and mix till well combined. Let the mixture come to a boil.
Step 3
Add kokum petals, green chillies and salt and mix well. Cook for 2 minutes. Take the pot off the heat.
Step 4
Pour some of the mixture over a bowl of steamed rice, garnish with a coriander sprig and serve immediately.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
