SOYI BAJILLI GHASSI adding Chono, Surnu, Bikkand and Mashinga saang/ Kochi GSB, Konkani style fried Coconut Masala Curry adding Whole Bengal gram, Yam, Jackfruit seeds and Drumstick.

Soyi Bajjilli Ghassi is a traditional and very popular Konkani style Fried Coconut Masala Curry . Soyi Bajjilli Ghassi is one of the main dish prepared during all important functions in Kochi side GSB communities in Kerala.We can make varities of Soyi Bajjilli Ghassi using different types pulses and vegetables. Kochi GSB style fried coconut masala curry is made with Chono (whole Bengal gram), Surnu (Yam), Bikkand (Jackfruit seeds) and Mashinga saang (Drumstick). This dish is one of the most famous among the Soyi Bajjilli Ghassi Currys. Instead of Dharmbya sol (Kudum Puli / KeralaTamarind) you can add a small piece of dry or raw Mango in this dish.

The following ingredients are needed to prepare this popular and delicious Soyi Bajjilli Ghassi.

Ingredients:-

Whole Bengal gram (Chono). -1 cup
Yam (Surnu).                            - a small piece
Jackfruit Seeds (Bikkand).       - 5 or 6
Drumstick (Mashinga Saang).  -1
Kudam puli (Dharambe sol) or Dry Mango piece (Ambya sol). -2 small pieces
Salt.                                          -to taste

For making Fried Coconut Masala/Soyi Bajjilli Ghassi Massolu:-

Freshly grated or desiccated Coconut. -1cup
Dry Red chillies.                                  - 8 or 10
Whole Black gram/ Urad dal.              -1tbsp
Raw Coriander seeds.                          - 1tbsp
Fenugreek/Methi seeds.                       -1/4 tsp
Turmeric powder.                                 - a pinch
Coconut oil.                                          -1tsp (for roasting)

Instructions:-

1).  Wash and soak whole Bengal gram (Chono) for 8 hours or overnight and keep aside.

2).  Peel the outer white skin of the Jackfruit seeds (Bikkand) and soak them in water overnight. Scrap and remove the brown outer skin of the soaked Jackfruit seeds and chop into lengthy pieces. Wash well and keep aside.

3). Peel the outer green skin of a Drumstick (Mashinga Saang) and chop into 1 and 1/2 inch lengthy pieces.Wash well and keep aside.

4).  Chop and remove the outer skin of a small Yam piece (Surnu).Chop the Yam piece into big cubes. Wash the chopped Yam cubes 2 to 3 times in water to remove the mud and keep aside.


5). For making Roasted Coconut Masala Paste (Soyi Bajjilli Ghassi Massolu ):-

i). Heat a kadai on medium flame and dry roast raw Coriander seeds till aroma comes and transfer to a plate.

ii). In the same kadai add Urad dal and dry roast till golden colour and add Methi seeds and dry roast together and transfer to the plate.

iii). Heat 1tsp Coconut oil in the same kadai and add freshly grated Coconut or desiccated Coconut into the kadai and roast well  on low flame till golden colour. Add dry Red chillies and fry the chillies along with grated Coconut till the Coconut gratings become little golden brown in colour. Switch off the flame.

iv). Keep aside the roasted ingredients to cool.Add a pinch of Turmeric powder and mix with all the roasted ingredients.

v). Mix all the roasted ingredients together and transfer to a mixer grinder and grind to a smooth paste without adding water or adding 2 tbsp of water. Keep aside the Roasted Coconut Masala Paste (Soyi Bajilli Ghassi Massolu).

(You can make this Roasted Coconut Masala Paste (Soyi Bajilli Ghassi Masolu) in larger quantities without adding any drop of Water and grinding to a smooth paste till the oil seperates and can store them in clean and sun dried glass bottles for future use.At that time always use clean and dry spoon to take out the Masolu from the glass bottle,else fungus will enter into the glass bottle and decay the stored Roasted Coconut Masala Paste/ Soyi Bajilli Ghassi Massolu).


6). Pressure cook the soaked whole Bengal gram (Chono), chopped Yam cubes (Surnu) and chopped Jackfruit seeds (Bikkand) adding required water for 15 minutes on medium high flame or till soft and keep aside.

Method:-

1). In a wide bottom Kadai or in a cooking vessel add the chopped Drumstick pieces (Mashinga Saang) and required Water and boil well.Cover the vessel with a lid and cook till the Drumstick pieces become soft and cooked well

2). Add the pressure cooked Bengal gram (Chono), Yam pieces (Surnu), and Jackfruit seeds (Bikkand) into the kadai and mix well with the cooked Drumstick pieces (Mashinga saang).Boil and cook for two minutes on low flame

3). Add required Salt and add 2 small pieces of Kudam puli (Dharambe sol) or  2 small pieces of dry Mango (Ambya sol) into the kadai and mix well. Boil and cook for 2 minutes on medium flame.

4). Add the ground Coconut Masala paste (Soyi Bajilli Ghasse Massolu) into the kadai and mix well and boil for 2 minutes till the gravy starts to thickens.

5). The consistency of the gravy is thick or semi thick.Add Water according to the required consistency. Boil well and switch off the flame.

A tasty, yummy, lip smacking and delicious Kochi GSB style Soyi Bajilli Ghassi is ready to serve with plain rice or hot steamed rice.

Try this recipe and enjoy this lip smacking and delicious dish.