Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| Half | Nos. | Coconut (Narial) | for grinding |
| Quarter | Teaspoon | Ajwain, (Vovom)(Thymol,Carom) | for grinding. Ajwan |
| 1 | Ball | Tamarind | for grinding |
| 2 | Tablespoon | Coriander(Dhania) | for grinding |
| 1 | Teaspoon | Jeera (Cumin Seeds) | for grinding |
| 1 | Teaspoon | Mustard Seed (Sarson) | for grinding |
| 4 | Flakes/Cloves | Garlic (Lason, Losun) | for grinding |
| 1 | Medium | Onion | 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 |
Method:
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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