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
- In a pan, add a teaspoon of oil and add seven red chili to it. Add one tablespoon of coriander seeds and quarter teaspoon of Jeera Seeds. Roast them till golden brown. Set aside.
- In a mixer jar , add quarter cup of grated coconut, two garlic cloves, small gooseberry sized tamarind and roasted spices.
- Add water to the mixer and make a fine paste with it.
- Add boiled channa / chickpea in a pan along with the grounded masala paste along with water from washing the mixer jar. Add required salt to taste.
- Let the Ghassi / Gassi boil until they get thicken for about 5- 6 mins.
- Meanwhile, heat a small pan and add a teaspoon of oil to it. Once hot, add mustard seeds, methi seeds and chopped onions to it. Roast until they turn golden. Add two crushed garlic cloves and curry leaves.
- Add the tempering to the Ghassi and serve with rice / rotti.
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.