CAULI FLOWER DHEVI MASOLA GHASSI / Cauliflower Coconut Masala Curry

Cauliflower Dhevi Masola Ghassi is a Coconut based Konkani dish. Coconut Masala curry is called Ghassi and Coconut Masala paste is called Masolu in Konkani.This recipe is of GSB Kochi side.

Kochi GSB people make 2 types of Ghassi( Coconut Masala curry) with grated Coconut. 
One is called Dhevi Ghassi in which fresh Coconut grating is used for making Coconut Masala paste.
Another one is Soyi Bajjilli Ghassi in which roasted Coconut grating is used for making Coconut Masala paste. The ingredients used in both the Coconut Masala paste are also different.
No seasoning in Soyi Bajjilli Ghassi and the curry has a uniue flavour and taste.The seasoning in Dhevi Ghassi with Urad dal and Mustard seeds in Coconut oil  gives a unique flavour and taste to the Curry.

The following ingredients are needed to prepare this delicious Cauliflower Dhevi Masola Ghassi /Caulifower Coconut Masala curry.

Ingredients:-

Tur dal.         -1/2 cup
Cauli flower. -1 medium size.
Water.           -1cup
Salt.              -to taste
Ambya sol or Dharambe sol.-2 small pieces

For grinding Coconut Masala paste:-

Coconut grated.    -1 cup
Dry red chillies.    -6
Turmeric powder.  -1/4 tsp

For seasoning:-

Coconut oil.      -1tsp
Urad dal.          -1tsp
Mustard seeds.- 1tsp

Instructions:-

Wash 1/2 cup of Turdal and pressure cook adding 1cup of Water for 2 whistles or till soft. Keep aside.

Seperate the florets from a medium size Cauliflower. Clean thoroughly and rinse them well under running Water.Keep aside.

Grind the Coconut grating,dry Red chillies and Turmeric powder to a smooth paste adding very little Water. Keep aside the ground Coconut Maala paste.

Method:-

Boil 1cup of  Water in a cooking vessel and add the cleaned Cauliflower florets.

Add required Salt and a pinch of Turmeric powder. Close the vessel with a lid and cook the Cauliflower florets till soft on medium flame.

Add Ambya sol (dry Mango Piece) or Dharambe sol (Kudampuli) into the cooking vessel and boil for a minute on low flame.

Add the cooked Tur dal and mix well and boil for 2 minutes on low flame.

Add the ground Coconut Masala paste and mix well.Boil and cook on low flame for few minutes till the raw smell of the Masala paste goes off .

The consistency of the gravy is semi thick. You can add Water according to the consistency of your choice and then switch off the flame.Semi thick gravy is good for serving.

Heat Coconut oil in a pan and add Urad dal.When Urad dal starts to change its colour add Mustard seeds.When the Mustard seeds splutter switch off the flame.

Pour this seasoning on the Cauliflower Coconut Masala Curry in the vessel and close the vessel with the lid.The seasoning in Coconut oil gives a unique flavour and taste to the Curry.

A tasty, delicious Cauliflower Dhevi Masola Ghassi is ready to serve with Rice.

Try this recipe and enjoy the dish.