Sorak

Sorak

Ingredients

For sorak masala

• 6 Kashmiri chillies

• 1/2 ground coconut

• 3 garlic flakes

• 1/2 tsp cumin seeds

• 2 tsp coriander seeds

• 4–5 peppercorns

• 1/2 tsp haldi powder

• A ball of tamarind

Other Ingredients

• 1 slit green chilli

• 2-3 kokum pcs

• 1 onion

• 1 small tomato

• 1 small pc ginger

Method

For sorak masala

Blend the masala ingredients. Though the kokum is in the picture, please note its not supposed to be ground. Add a little water to help with the grinding.

Chop the tomato, onions and ginger. Put a pan with some oil on the fire.

You can begin sautéing the onions.

When you see them getting brown, add the tomatoes and stir a little.

Once your tomatoes and onions are sautéed, you can add the masala.

Remember to stir-fry the masala a little bit and then you can choose to add either coconut milk or water. Add a pinch of salt, slit one chilli, deseed if you don’t want the spice and add it to the curry. Add the kokum to the sorak. Stir and bring to a boil, and your sorak is ready. As usual, it is best enjoyed piping hot with rice, and dry fish would an accompaniment from the good old days.