Name: Coconut Kofta Curry (nadia Bara Tarkari) Recipe
Total time: 40 min
Yield: 4
Cuisine: Odia

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In many odia households,  coconut is extensively used in cooking not only in pithas and mithas but also n many savoury dishes also. Nadia bara tarkari is one such dish where coconut plays a major role and for our 56th foodie monday bloghop theme of  coconut,  this dish seems the most apt. Normallly for this dish,  a coconut is bought in it's shell,  cracked and freshly grated for making the coconut koftas.

How to make Coconut Kofta Curry (nadia Bara Tarkari) Recipe

Alka Jena

Crawler

Odia

<p>In many odia households,  coconut is extensively used in cooking not only in pithas and mithas but also n many savoury dishes also. Nadia bara tarkari is one such dish where coconut plays a major role and for our 56th foodie monday bloghop theme of  coconut,  this dish seems the most apt. Normallly for this dish,  a coconut is bought in it's shell,  cracked and freshly grated for making the coconut koftas.</p>

For the coconut Kofta

coconut grated

Rice

cumin seeds

Green Chilies

Boiled potato

Salt

Water

For the Gravy

Large Onion

Large Tomatoes

Cashews

Bay leaf

ginger garlic paste

turmeric powder

chilli powder

coriander powder

Garam Masala

Kasoori methi

Fresh cream

Oil	tbsps

Soak the rice and cumin seeds for the coconut kofta in water for 30 mins. 

step 1

Grind the soaked rice,  cumin seeds,  grated coconut,  salt and green chili to form a paste. 

step 2

Add boiled potato to it and make small koftas from this paste. 

step 3

Shallow fry these koftas on medium flame with 2 to 3 tbsp oil .  flip the koftas and fry till golden brown on both sides .  keep aside. 

step 4

For the gravy,  boil the tomatoes and onion till they are soft.  take away from heat and let it cool.  remove the skin of the tomato and grind along with onion and cashews till smooth. 

step 5

In a pan,  add 2 tbsp oil and add the cumin seeds ,  bay leaf . 

step 6

Once it starts to splutter,  add the ground tomato-onion-cashew paste. 

step 7

Stir for a minute and add 1 tsp ginger-garlic paste and cook till the raw smell of the paste goes away

step 8

Add the turmeric powder,  kashmiri chili powder,  coriander powder and saute till the mixture thickens and oil starts to leave from the sides and top of the mixture.  add water,  stir very well bring the gravy to a simmer for 3 to 4 minutes. 

step 9

Stir and add cream,  garam masala powder and kasuri methi .  stir and switch off the flame. 

step 10

Pour the gravy in a serving bowl.  keep the coconut kofta on the gravy just before serving. 

step 11

Garnish with chopped coriander leaves and serve with rotis,  naan or rice. 

step 12

Better Butter