Kochi GSB People make 2 types of Ghassi with grated Coconut.One is Dhevi Ghassi and another one is Soyi Bajjilli Ghassi.In Dhevi Ghassi fresh Coconut grating is used for making Coconut Masala paste and in Soyi Bajjilli Ghassi, roasted Coconut grating is used for making Coconut Masala paste.
The following ingredients are needed to prepare Soppur Kuk & Magge Dhevi Ghassi / Chinese Potato & Yellow Cucumber Coconut Masala Curry.
Ingredients:-
Tur dal. - 1/2 cup
Chinese Potato/ Sopur Kuk. - 25
Yellow Cucumber/Magge. - 2 cup chopped
Dry Mango Pieces. -2 small pieces
Salt. - to taste
For grinding Coconut Masala paste:-
Coconut grated. -1 cup
Dry Red chillies. -6
Turmeric powder. -1/4tsp
For Seasoning:-
Coconut oil. -1tsp
Urad dal. - 1tsp
Mustard seeds. -1tsp
Instructions:-
Pressure cook 1/2 cup Tur dal adding 1cup of water for 2 whistles and keep aside.
Remove the mud and peel the outer skin of Chinese Potatoes with a knife and chop into small square pieces [about 1cup].Wash the chopped Chinese Potato pieces 2/3 times thoroughly under running water and keep aside.
Wash the Yellow Cucumber.Chop and remove the seeds.Then chop into medium square pieces and keep aside.
Grind grated Coconut, dry Red chillies and Turmeric powder to a smooth paste adding little water.Keep aside the ground Coconut Masala paste.
Pressure cook 1/2 cup Tur dal adding 1cup of water for 2 whistles and keep aside.
Remove the mud and peel the outer skin of Chinese Potatoes with a knife and chop into small square pieces [about 1cup].Wash the chopped Chinese Potato pieces 2/3 times thoroughly under running water and keep aside.
Wash the Yellow Cucumber.Chop and remove the seeds.Then chop into medium square pieces and keep aside.
Grind grated Coconut, dry Red chillies and Turmeric powder to a smooth paste adding little water.Keep aside the ground Coconut Masala paste.
Method:-
In a cooking vessel boil 2 cup of water and add the chopped Chinese Potato pieces and cook well till soft on medium flame.
Add the chopped Yellow Cucumber pieces into the vessel and mix with the cooked Chinese Potato pieces.
Add required Salt and 1cup of water and mix well.Cover the cooking vessel with a lid. Boil and cook on low flame till the Yellow Cucumber pieces become soft.
Add cooked Tur dal and mix with the cooked pieces of Chinese Potato and Yellow Cucumber.
Add dry Mango pieces and mix well.Boil and cook for 2 minutes on low flame. [You can add a small piece of Dharmbya sol (Kudam puli / Kerala Tamarind) instead of dry Mango pieces].
Add the ground Coconut Masala paste and mix well.Boil and cook for 2 minutes on low flame till the raw smell of the masala goes off. Switch off the flame.
Heat Coconut oil in a pan on low flame for seasoning and add Urad dal.When the Urad dal starts to change its colour add Mustard seeds and when it splutters switch off the flame.
Add the above seasoning into the curry in the cooking vessel.This seasoning in Coconut oil gives a unique flavour and taste to the Curry.
A yummy and delicious Soppur Kuk & Magge Dhevi Ghassi / Chinese Potato & Yellow Cucumber Coconut Masala Curry is ready to serve with hot Rice.
Try this recipe and enjoy the dish.
In a cooking vessel boil 2 cup of water and add the chopped Chinese Potato pieces and cook well till soft on medium flame.
Add the chopped Yellow Cucumber pieces into the vessel and mix with the cooked Chinese Potato pieces.
Add required Salt and 1cup of water and mix well.Cover the cooking vessel with a lid. Boil and cook on low flame till the Yellow Cucumber pieces become soft.
Add cooked Tur dal and mix with the cooked pieces of Chinese Potato and Yellow Cucumber.
Add dry Mango pieces and mix well.Boil and cook for 2 minutes on low flame. [You can add a small piece of Dharmbya sol (Kudam puli / Kerala Tamarind) instead of dry Mango pieces].
Add the ground Coconut Masala paste and mix well.Boil and cook for 2 minutes on low flame till the raw smell of the masala goes off. Switch off the flame.
Heat Coconut oil in a pan on low flame for seasoning and add Urad dal.When the Urad dal starts to change its colour add Mustard seeds and when it splutters switch off the flame.
Add the above seasoning into the curry in the cooking vessel.This seasoning in Coconut oil gives a unique flavour and taste to the Curry.
A yummy and delicious Soppur Kuk & Magge Dhevi Ghassi / Chinese Potato & Yellow Cucumber Coconut Masala Curry is ready to serve with hot Rice.
Try this recipe and enjoy the dish.
I tried this recipe for the first time...it turned out fantastic and very tasty. Thank you.
ReplyDeleteThank you Anuradha for trying the recipe.Iam very happy you liked the recipe.
ReplyDeleteI tried this dish last week. This combination new to me and unique too. Typically traditional no hassles to prepare. Thanks geetGeeth
ReplyDeleteWelcome.Iam very happy that you tried the recipe and liked it.
ReplyDelete