About this recipe:Coconut mustard paste rolled in chalkumra leaves is a kind of dish that I believe would take a bit of practice to make. The rolls submerged in a creamy gravy are definitely 100% worth the effort. It is considered to be really delicious, especially with plain rice or pulao. It is cooked on special occasions or parties.
Break the coconut open and grate the flesh out. Place half of the coconut with 1-2 tablespoons of water in a blender. Blend well to make a smooth paste. Set aside the paste on a bowl. Now add the remaining grated coconut to the blender and add 1 cup of water. Blend well and pour the semi liquid mixture on a muslin sieve. Allow the extract of coconut milk to filter out on a bowl. Press the grated coconut against the sieve with a spoon so that the extract filters out as much as possible. You can also squeeze the grated coconut to enhance the filtration process. Set the extract aside on a bowl.
Pour half of the coconut milk on a bowl and mix in the mustard, green chilli, ginger, garlic and onion pastes. Also sprinkle and mix the turmeric and red chilli powders and salt. Now pour 1/2 cup of oil and 1/2 of the coconut paste. Mix well to make a thin paste.
Now wash the chalkumra leaves. Wet the reverse side of 4 leaves by gently patting with your fingers.
Place a little bit of the paste on to the reverse side of one leaf. Cover this leaf with another leaf with the reverse side on top. Place a little bit of the paste again. Set aside this layer of two chalkumra leaves with mustard paste.
Repeat this process to make another set of chalkumra leaves sandwiched in between mustard-coconut paste.
Place these two sets of leaves with the mustard-coconut paste right by each other so that their pointed ends meet. Now start folding from one end of a set until the end of the other set of leaves. A fine roll will form.
Repeat this process for the rest of the leaves so that 10 rolls form.
Heat 2-3 teaspoons of oil on a dry pan. Add the rolls to the pan and pour the rest of coconut milk all over. Fry until a thick gravy forms and oil is released from the coconut milk.
It is best when served with steaming plain white rice or plain pulao.