|Half||Nos.||Coconut (Narial)||for grinding|
|Quarter||Teaspoon||Ajwain, (Vovom)(Thymol,Carom)||for grinding. Ajwan|
|1||Teaspoon||Jeera (Cumin Seeds)||for grinding|
|1||Teaspoon||Mustard Seed (Sarson)||for grinding|
|4||Flakes/Cloves||Garlic (Lason, Losun)||for grinding|
|2||Teaspoon||Pepper Corns||for grinding|
|3/4||Nos.||Coconut (Narial)||take thick juice, for adding.|
|2||Tablespoon||Cooking Oil||for seasoning|
|Half||Medium||Onion||sliced, for seasoning|
|2||Twigs/Sprigs||Curry Leaves (Kadi patta)||For Seasoning - Optional|
Grind the ingredients, that have been kept aside for grinding, and make a fine paste.
Mix the ground masala in two cups of water, and boil well.
Heat a little ghee, and fry sliced onions. Add it to the boiling Sorak, (also called "Sar" and also add half a cup of thick coconut juice if you want.
Add salt to taste.
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