4 to 5kokam piecesor add as required (*check notes)
2cupsof wateror add as required
salt as per taste
Instructions
preparing the masala paste
Grind all the ingredients mentioned under "for the masala paste" with ½ to ¾ cup water to a smooth paste. Keep the masala paste aside.
preparing sorak curry
Heat coconut oil in pan. Then add the sliced onions.
Saute sliced onions till they turn translucent.
Now add the ground masala paste. Stir very well.
Next add 2 cups of water or as required. Stir again and simmer for 5 mins on a low to medium flame.
Add salt as per taste.
Now add the green chilies and kokums.
On a low to medium flame, simmer until the curry bubbles and you see some oil specks on top.
Switch off the gas and serve sorak hot with steamed rice.
Notes
The curry is mildly spiced but you could add more red chilies if you like it spicy.
If kokum isn't available then: - if using tamarind, then add 1 teaspoon tamarind while grinding the coconut paste. - if using tamarind paste, then add ¼ teaspoon directly in the curry. You can add more if required. - if using tomatoes, then add 1 medium tomato while grinding the coconut paste.