Ingredients:
Sorakai or Locky 1/2 medium sized
Curd 2 cups (Rice cooker cups) or 1 glass
Besan or Senaga pindi 2 teaspoons
Mustard seeds 3/4 teaspoon
Menthi seeds 1/2 teaspoon
Red chillies 3
Jeera 1/4 teaspoon
Curry leaves 1 bunch or 8 to 10 leaves
Hing 2 pinches
Red chilli powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Tumeric powder 2 pinches
Coriander leaves handful
Ghee or oil 2 teaspoons
Salt as needed
Preparation:
1. Wash the sorakai or locky and peel the outer skin.Cut the locky or sorakai or anapakai into medium sized pieces.
2. In a bowl add water and the sorakai pieces ,little salt and 1 pinch of tumeric and cook the pieces. You can cook in cooker also. Drain the water and keep the pieces aside.
3. Take the curd in a bowl add 1/2 cup water ,besan or senaga pindi to the butter milk and mix well.
4. Heat a pan add oil or ghee after it is heated turn to medium flame. Add menthi seeds, jeera , red chilli cut into 3 pieces ,mustard seeds ,curry leaves and hing. When mustard seeds start to spulter ,turn to low flame add the the butter milk mixture to it.
5. Ensure that it is low flame. After 2 minutes add the sorakai or locky pieces to it. Add turmeric, red chilli powder , salt and mix well.
6. When it starts to bubble and boil switch off the stove. Garnish with coriander leaves.
