
Mangalore Cuisine is a distinctive south-Indian cuisine. The addition of coconut and curry leaves in most of their dishes make them stand out of others. Mangalore cuisine can be seen in Udupi, Tulu people. Some of the famous dishes of Mangalore region are Korri roti, Ghassi, Udupi Sambar and Neer dosa. Of these Ghassi is one tasty dish that is flavored with freshly ground coconut, season with garlic and topped off with curry leaves.
Ghassi is usually made with boiled chickpea/channa and with or without potatoes. The non vegetarian version of Ghassi can also be made with chicken and it is called as Kori Ghassi. Ghassi is usually served with paper thin rice rottis. The crispy rottis with this tasty channa Ghassi truly brings out the Mangalorean flavors.
Ingredients
- Main Ingredients
- To Roast and Grind
- Tempering Ingredients
Instructions
Notes
- Ghassi is made with channa/ chick pea. If you'd like, you can also use black chana or lobia too.
- In this recipe, I have used only channa, you can also one or two cubed potatoes to it.
- To bring out the real Mangalore flavors, do not compromise on the coconut and curry leaves.
- If you are a Non- vegetarian, add chicken pieces and make the Ghassi in the same way. It is called as Kori Ghassi.