Mangalorean Channa Gassi
Channa Gassi – Gassi is an authentic dish of Mangalorean cuisine, which is prepared with grounded spices and coconut. Kori gassi is the most popular curry which is prepared with Chicken and served with roti!
Hello, Hope you are doing great! Autumn is here! Autumn is the most beautiful season and colorful one too. Leaves change their color and finally wither off. The ground is layered with dried leaves which sizzles for the wind. This indicates that Life is colorful at one season and later withers off leaving a hope of emergence of new experiences. I have been resting and slowly moving on with the flow. Sometimes, you should press the pause button for life and enjoy the moment. Being still is the perfect mediation you need when in doubt. I am at such crossroads and allowing Life to unfold its mystery by itself. Do I sound philosophical?
Lessons apart, I am dusting my drafts and will be publishing the drafted recipes for next few weeks. This Gassi is one such recipe which I cooked and shot a couple of months ago. Yes, finally its sees its day!
Gassi is an authentic dish of Mangalorean cuisine, which is prepared with grounded spices and coconut. Kori gassi is the most popular curry which is prepared with Chicken and served with roti. One can prepare gassi with chickpeas, kala channa, soya chunks or even with mushrooms with the same spice paste. This gassi is luscious and enjoyed best with neer dosa/Kari roti. Gassi served with any Indian salad and roti/parotta is a perfect lunch. Prepare this channa Gassi and enjoy with parotta/roti.
- 1 cup Chickpeas
- ¼ teaspoon Salt
- For Masala:
- 8 Dried red Chilies
- 4 Garlic Cloves
- 4 tablespoon Coriander Seeds
- 1 cup Grated Coconut
- 1 teaspoon Tamarind Paste
- ½ teaspoon Turmeric Powder
- ½ teaspoon Salt
- ½ cup + 1 cup water
- 1 ½ tablespoon Coconut Oil
- ½ teaspoon Mustard Seeds
- ¼ teaspoon Fenugreek Seeds
- Pinch of Asafetida
- Handful of Curry Leaves
- Soak Chickpeas overnight and pressure cook with water and salt for about 3 whistles.
- Drain the excess water and keep the cooked chickpeas aside.
- To prepare masala, dry roast coriander seeds until the aroma rises from it. Keep aside. In the same pan, dry roast red chiles until crisp for about a minute. Let it cool. Once cooled, add turmeric powder, coconut, garlic, ½ cup water and tamarind paste to it and grind using a mixer to a fine ground paste.
- Now, in a kadai, add the grounded masalas and saute it for about a minute. Add the cooked chickpeas and a cup of water. Cook until the raw smell of the grounded paste goes off. Adjust the amount of water according to your desired consistency. Add a few tablespoons of water to thin out the curry. Season it with salt.
- In a small pan, heat coconut oil. Once the oil is hot, add asafetida, mustard seeds, curry leaves and fenugreek seeds. Let it splutter. Pour the tempering over the curry.
- Let it rest until it is served. Give a quick stir and serve it with roti/neer dosa/parotta.