Saturday, 6 January 2018

Chono,Surnu,Masinga dento Soyi Bajjilli Ghassi /Bengal gram,Yam, Drumstick Roasted Coconut Curry


Roasted Coconut Masala Curry is known as Soyi Bajjilli Ghassi in Konkani.This dish is a Kochi GSB style Coconut Masala Curry.Kochi GSB People prepare Soyi Bajjilli Ghassi/ roasted Coconut Masala Curry using various vegetables and lentils with a special roasted Coconut Masala paste called Soyi Bajjilli Ghassi Masolu.With this Masala paste you can prepare so many varieties of Roasted Coconut Masala Curry / Soyi Bajjilli Ghassi using varied combination of vegetables and lentils.You can prepare this Curry with single vegetable or with mixed vegetables and also without lentils and pulses.Each Masala Curry has its own unique taste and smell.

Bengal gram is called Chono, Yam is called Surnu and Drumstick is called Masinga Dento in Konkani.This combination of roasted Coconut Masala curry/ Soyi Bajjilli Ghassi is the most popular in Kochi GSB Community.This Curry is a must and one of the main menu of the meals prepared in functions,festivals and celeberations in Kochi GSB community and also in Kochi side Konkani Temple feasts.


The following ingredients are needed to prepare this delicious Chono, Surnu, Masinga dento Soyi Bajjilli Ghassi.

Ingredients:-

White Bengal gram (Chono). -1 cup
Yam (Surnu).                          -1cup chopped
Drumstick (Masinga Dento).  - 2
Dharambe sol (Kudampuli).   - a small piece  or a small piece of raw Mango
Salt.                                         -to taste.

For grinding  Roasted Coconut Masala Paste:-

Grated Coconut.   -1cup
Coriander seeds.    -2tbsp
Urad dal.                -2tbsp
Dry Red chillies.   -10
Turmeric powder. - a pinch

Coconut oil.          -1tsp for roasting

Instructions

1). For Preparing Roasted Coconut Masala Paste (Soyi Bajjillo Massolu):-

i). Heat a pan dry roast Coriander seeds till aroma comes out and transfer to a plate.

ii). In the same pan add whole white Urad dal and dry Red chillies and dry roast together till the Urad dal change its colour and the Red Chillies became crispy.Transfer to the plate.

iii). In the same pan add little Coconut oil and roast grated Coconut and roast well till the Coconut gratings became golden brown in colour.Switch off the flame and keep aside the roasted ingredients to cool.

iv). Mix all the roasted ingredients and sprinkle a pinch of Turmeric powder and mix well.

v). Put all the roasted ingredients in a mixer grinder and grind  together to a fine paste till the oil seperates without adding any drops of water.Transfer the ground Coconut Masala  Paste to a clean and dy continer and keep aside to  cool.

2). Wash and soak White Bengal gram  (Chono) in water for 8 hours or overnight and pressure cook till soft adding enough water and keep aside.

3). Peel and chop Drumsticks (Masinga dento) into 1 and 1/2 inch pieces. Wash  the Drumstick pieces and keep aside.

4). Remove the outer skin, clean and chop a small Yam into medium square pieces and keep aside.(about 1 cup)

Method:-

1). In a cooking vessel boil 2 cup of water and cook the chopped Yam pieces and the chopped Drumstick pieces till soft.

2). Add the cooked white Bengal gram  into the vessel and mix with the cooked Yam and Drumstick pieces.

3). Add required Salt and a small piece of  Kudam puli (Dharambe sol)  into the vessel and mix well.You can add a small piece of raw Mango instead of Dharambe sol.Cover the vessel with a lid and cook for 2 minutes on low flame.

4). Add 3tbsp of ground Coconut Masala paste (Soyi Bjjillo Masolu) into the vessel and mix with the cooked vegetables.

5). The consistency of the curry is semi thick and not a pouring consistency.Add water to make a desired consistency and bring it to boil.Then simmer for 2 minutes and switch off the flame.

6). No seasoning in this Roasted Coconut Masala Curry (Soyi Bajjilli Ghassi).Transfer the curry to a serving bowl.

A yummy, delicious and tasty Chono, Surnu,  Masinga,dento Soyi Bajjilli Ghassi ? Bengal gram,Yam and Drumstic Roasted Coconut Masala curry is ready to serve hot with rice.

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