Piyava
ghassi/ ulli thiyyal is a roasted coconut masala curry made with
shallots. Piyava gassi goes well with rice.Shallot is known as Piyavu in
Konkani.
The following ingredients are needed to prepare Piyava Ghassi.
Ingredients:-
Shallots. - 20
Salt. - to taste
Tamarind. - a small gooseberry size
Grated coconut. -1 cup
Urad dal. - 1tbsp
Coriander seeds. -1tbsp
Dry red chillies. - 8
Mustard seeds. -1tsp
Curry leaves. -1 spring
Black pepper. -1/2tsp
Coconut oil. -1tbsp
Instructions:-
1). Peel the shallots and wash well in water and wipe with a clean cloth and keep aside.
2). Crush black pepper and keep aside.
3). Soak tamarind in water and extract tamarind juice and keep aside.
4). In a pan dry roast urad dal, red chillies and coriander seeds. Add grated coconut and roast all together till the coconut grating becomes golden colour. When little cooled add turmeric powder and mix with all the roasted ingredients and grind to a smooth paste without adding water. Keep aside the roasted coconut masala paste.
Method:-
1). Heat 1tbsp coconut oil in a pan and splutter mustard seeds and saute well.Add curry leaves and saute well. Add shallots and roast well in oil on low flame.
2). Add required salt and crushed pepper into the pan and saute well.
3). Add extracted tamarind juice into the pan and mix well. Boil and cook the shallots on low flame.
4). Add roasted coconut masala paste into the pan and mix with roasted shallots. Add required water and mix well to make the piyava ghassi to a semi thick gravy. Boil the ghassi for 4 minutes on low flame and switch off the flame.
5). Transfer the piyava ghassi to a serving bowl and serve hot with rice.
The following ingredients are needed to prepare Piyava Ghassi.
Ingredients:-
Shallots. - 20
Salt. - to taste
Tamarind. - a small gooseberry size
Grated coconut. -1 cup
Urad dal. - 1tbsp
Coriander seeds. -1tbsp
Dry red chillies. - 8
Mustard seeds. -1tsp
Curry leaves. -1 spring
Black pepper. -1/2tsp
Coconut oil. -1tbsp
Instructions:-
1). Peel the shallots and wash well in water and wipe with a clean cloth and keep aside.
2). Crush black pepper and keep aside.
3). Soak tamarind in water and extract tamarind juice and keep aside.
4). In a pan dry roast urad dal, red chillies and coriander seeds. Add grated coconut and roast all together till the coconut grating becomes golden colour. When little cooled add turmeric powder and mix with all the roasted ingredients and grind to a smooth paste without adding water. Keep aside the roasted coconut masala paste.
Method:-
1). Heat 1tbsp coconut oil in a pan and splutter mustard seeds and saute well.Add curry leaves and saute well. Add shallots and roast well in oil on low flame.
2). Add required salt and crushed pepper into the pan and saute well.
3). Add extracted tamarind juice into the pan and mix well. Boil and cook the shallots on low flame.
4). Add roasted coconut masala paste into the pan and mix with roasted shallots. Add required water and mix well to make the piyava ghassi to a semi thick gravy. Boil the ghassi for 4 minutes on low flame and switch off the flame.
5). Transfer the piyava ghassi to a serving bowl and serve hot with rice.
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