Choorno | Konkani Style Sweetened Coconut Stuffing
What is Choorno & how to make it?
Choorno, also known as Poorna finds place at the heart of a variety of steamed rice-based dishes from Mangalore and the surrounding regions. Freshly grated coconut, grated jaggery, ground green cardamom and a pinch of salt are combined together until the coconut is infused with the flavour of cardamom and the colour of jaggery to form a juicy, sweet stuffing.
This stuffing goes into steamed rice-based dishes like Haldi-kolyancho Patoleo, Poorna Sanna (sanna with this sweet stuffing), portha-poley/ poorna-polay (paanpoley/ neer dosa shaped into rolls with this sweet stuffing inside it), to name a few.
You can make it beforehand and freeze it for a few weeks and use it as and when needed. Enjoy!
Choorno | Konkani Style Sweetened Coconut Stuffing
Equipment
- 1 Mixing bowl medium-sized
Ingredients
- 1 cup Coconut, freshly grated (see notes)
- 1 cup Jaggery, powdered/ grated
- 2 pods Green Cardomom Seeds, crushed
- ¼ tsp Table Salt
Instructions
- In a mixing bowl, mix all the above mentioned ingredients until well combined & the grated coconut is stained with the jaggery (see notes)
- Use this mixture as stuffing/ filling in Paan-poley (Neer Dosa), Turmeric Leaf Patholi, Stuffed Sannas & similar Mangalorean rice-based preparations
Notes
- Although, frozen grated coconut too can be used, using freshly grated coconut results in a juicy, moist stuffing.
- Adjust the sweetness as per your taste preference by varying the Coconut-Jaggery ratio
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