Kathali Bhajjilli Ghassi is a traditional Kochi GSB Konkani style roasted coconut masala curry.Kathali Bhajjilli Gashi is made using chana dal, yam, roasted coconut pieces and spices and goes well with rice.Chopped coconut pieces are called Kathali in Konkani.
The following ingredients are needed to prepare Kathali Bhajjilli Ghassi.
Ingredients:-
Yam. -250 gm
Chana dal. -1/2 cup
Kudam puli. - 2 small piece or dry Mango small pieces.-2
Salt. - to taste
For grinding roasted Coconut Masala:-
Coconut pieces. -1cup chopped
Coriander seeds. - 2tbsp
Urad dal . - 1tbsp
Dry Red chillies. - 8
Turmeric powder. -1/4 tsp
Instructions:-
1). Remove the mud and chop the outer skin of a Yam piece. Chop into small square pieces. Wash the chopped Yam pieces thoroughly in water and keep aside.
2). Wash and pressure cook Chana dal along with chopped Yam pieces for 2 whistles adding 2 cup of water. Keep aside
3). Chop Coconut into small pieces and keep aside.(For this dry and matured Coconut /Copra is used generally).
Instructions:-
1). Remove the mud and chop the outer skin of a Yam piece. Chop into small square pieces. Wash the chopped Yam pieces thoroughly in water and keep aside.
2). Wash and pressure cook Chana dal along with chopped Yam pieces for 2 whistles adding 2 cup of water. Keep aside
3). Chop Coconut into small pieces and keep aside.(For this dry and matured Coconut /Copra is used generally).
4). For roasted Coconut Masala Paste (Kathali Bhajjilli Masolu):-
i). Heat a pan and dry roast Coriander seeds seperately on low flame till nice aroma comes out and keep aside on a plate.
ii). In the same pan add Urad dal and Red chillies and dry roast together on low flame till Urad dal slightly change its colour and Red chilly becomes little crisp.Keep aside the dry roasted Urad dal and Red chillies on the same plate.
iii). In the same pan add chopped Coconut pieces (Kathali) and roast on low flame till golden brown colour and switch off the flame.Transfer the roasted coconut pieces on the same plate.
iv). Mix all the roasted ingredients on the plate and keep aside to cool. When little cooled add Turmeric powder and mix well.
v). Grind together all the roasted ingredients to a fine paste adding very little water. Keep aside the ground Coconut Masala paste.
Method:-
1). In a wide bottom pan add the cooked Yam pieces and cooked Chana dal.
2). Add required Salt, Kudampuli (Dried Kerala Tamarind) and 2 cup of water and mix well. Boil and cook for 3 minutes on low flame.(You can add 2 small pieces of dry mango instead of Kudampuli.)
3). Add ground Coconut Masala paste into the pan and mix with the cooked Yam and Chana dal mixture.
iv). Mix all the roasted ingredients on the plate and keep aside to cool. When little cooled add Turmeric powder and mix well.
v). Grind together all the roasted ingredients to a fine paste adding very little water. Keep aside the ground Coconut Masala paste.
Method:-
1). In a wide bottom pan add the cooked Yam pieces and cooked Chana dal.
2). Add required Salt, Kudampuli (Dried Kerala Tamarind) and 2 cup of water and mix well. Boil and cook for 3 minutes on low flame.(You can add 2 small pieces of dry mango instead of Kudampuli.)
3). Add ground Coconut Masala paste into the pan and mix with the cooked Yam and Chana dal mixture.
4). The consistency of the gravy is semi thick. Add water according to the consistency of the gravy and boil for 3 or 4 minutes on low flame. Switch off the flame.
5). Transfer the Kathali Bhajjilli Ghassi / Roasted Coconut Masala Curry to a serving plate.
A very tasty and delicious Konkani style Kathali Bhajjilli Ghassi / Roasted Coconut Masala Curry is ready to serve with rice.
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