Chonya dali ani kook galnu ghassi or Thambidi gassi is a Kochi GSB Konkani style roasted coconut masala curry made with bengal gram dal (chonya dali) and potato (kook / batata) and goes well with rice. A small piece of dry dharambe sol (kudampuli in malayalam /garcinia cambogia in english) is used as a souring agent in this recipe.
The following ingredients are needed to prepare Chonya Dali ani Kuk ghalnu Soi Bajjilli Ghassi.
Ingredients:-
Chana dal /Bengal gram dal.- 3/4 cup
Potato. - 2 medium size.
Dharambe Sol. - a small piece
Roasted Coconut Masala. - 3tbsp
Salt. -to taste
Ingredients for grinding Roasted Coconut Masala (Soi Bhajille Massolu):-
Grated Coconut. - 2 cup
Dry Red chillies. -12
Urad dal. -1tbsp
Coriander seeds. - 2tbsp
Turmeric powder. -1/4tsp
Instructions:-
1). To prepare Roasted Coconut Masala (Soi Bhajjille Massolu) - dry roast dry red chillies, urad dal, coriander seeds and grated coconut in a wide bottom pan till deep golden brown colour on low flame. Switch off the flame and add 1/4tsp turmeric powder into the pan and mix with all the roasted ingredients and allow to cool. Once cooled dry grind all the roasted ingredients together in a mixer grinder to a smooth paste till oil seperates without adding water.
When cooled to room temperature transfer the ground coconut masala paste (massolu) to a clean and sun dried air tight glass bottle and use the roasted coconut masala paste as and when required. Always use clean and dry spoon to take out the roasted coconut masala paste from glass bottle, else fungus will enter into the glass bottle and decay the massolu.This roasted coconut masala paste (soi bajjillo massolu) has a good shelf life for around 6 months if preserved properly.
2). Peel, wash and chop potato into medium cubes.
3). Wash chana dal and pressure cook along with chopped potato pieces and little water for 2 whistles on low flame and keep aside.
Method:-
1). In a wide bottom vessel add the pressure cooked chana dal and potato cubes.
2). Add required salt and a small piece of dry dharambe sol (kudampuli /Ochi GSBgarcinia cambogia)) and 2cup of water into the vessel. Boil and cook for 2 minutes on low flame.
3). Add 3tbsp of roasted coconut masala paste (soi bhajilli massolu) into the vessel and mix with the cooked chana dal and potato cubes. Boil and cook for 3 minutes on low flame and switch off the flame.
A very tasty and delicious Chonya Dali ani Kook ghalnu Soi Bajjilli Ghassi (Thambidi Ghassi) is ready to serve hot with rice.
The following ingredients are needed to prepare Chonya Dali ani Kuk ghalnu Soi Bajjilli Ghassi.
Ingredients:-
Chana dal /Bengal gram dal.- 3/4 cup
Potato. - 2 medium size.
Dharambe Sol. - a small piece
Roasted Coconut Masala. - 3tbsp
Salt. -to taste
Ingredients for grinding Roasted Coconut Masala (Soi Bhajille Massolu):-
Grated Coconut. - 2 cup
Dry Red chillies. -12
Urad dal. -1tbsp
Coriander seeds. - 2tbsp
Turmeric powder. -1/4tsp
Instructions:-
1). To prepare Roasted Coconut Masala (Soi Bhajjille Massolu) - dry roast dry red chillies, urad dal, coriander seeds and grated coconut in a wide bottom pan till deep golden brown colour on low flame. Switch off the flame and add 1/4tsp turmeric powder into the pan and mix with all the roasted ingredients and allow to cool. Once cooled dry grind all the roasted ingredients together in a mixer grinder to a smooth paste till oil seperates without adding water.
When cooled to room temperature transfer the ground coconut masala paste (massolu) to a clean and sun dried air tight glass bottle and use the roasted coconut masala paste as and when required. Always use clean and dry spoon to take out the roasted coconut masala paste from glass bottle, else fungus will enter into the glass bottle and decay the massolu.This roasted coconut masala paste (soi bajjillo massolu) has a good shelf life for around 6 months if preserved properly.
2). Peel, wash and chop potato into medium cubes.
3). Wash chana dal and pressure cook along with chopped potato pieces and little water for 2 whistles on low flame and keep aside.
Method:-
1). In a wide bottom vessel add the pressure cooked chana dal and potato cubes.
2). Add required salt and a small piece of dry dharambe sol (kudampuli /Ochi GSBgarcinia cambogia)) and 2cup of water into the vessel. Boil and cook for 2 minutes on low flame.
3). Add 3tbsp of roasted coconut masala paste (soi bhajilli massolu) into the vessel and mix with the cooked chana dal and potato cubes. Boil and cook for 3 minutes on low flame and switch off the flame.
A very tasty and delicious Chonya Dali ani Kook ghalnu Soi Bajjilli Ghassi (Thambidi Ghassi) is ready to serve hot with rice.
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