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Mangalorean Chana Gassi / Ghassi - South Indian Chickpeas Curry
by
Nandita Iyer | Saffron Trail
Текущий рейтинг: 4.0
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%20is%20a%20popular%20curry%20from%20Mangalore,%20made%20using%20fresh%20ground%20spices%20and%20coconut.%20The%20most%20popular%20one%20is%20Kori%20Gassi,%20which%20is%20a%20chicken%20curry.%20While%20the%20spice%20paste%20for%20the%20curry%20remains%20the%20same,%20you%20can%20make%20vegetarian%20versions%20of%20the%20gassi%20using%20chickpeas%20(chana),%20or%20black%20chickpeas%20(kala%20chana),%20mushrooms%20or%20breadfruit%20chunks%20as%20the%20chicken%20substitute.%20The%20gassi%20is%20typically%20served%20with%20a%20roti%20that%20is%20thin,%20crispy,%20made%20using%20rice%20flour.%20The%20roti%20is%20crushed%20and%20added%20to%20the%20bowl%20of%20curry%20to%20soak%20up%20all%20the%20liquids,%20and%20it%20makes%20a%20much%20satisfying%20lunch.%3C/p%3E%3Cp%3EYou%20can%20also%20eat%20it%20with%20Neer%20Dosa%20or%20regular%20dosas%20or%20even%20rice.%20It%20is%20a%20super%20quick%20chickpeas%20curry%20that%20doesn't%20involve%20chopping%20and%20sauteeting%20onions,%20tomatoes%20for%20the%20bhuna%20masala.%3C/p%3E%3Cp%3ERecipe%20for%20Mangalorean%20Chana%20Gassi%20(Mangalorean%20Chickpeas%20Curry)%3C/p%3E%3Cp%3EA%20curry%20from%20South%20India%3C/p%3E%3Cp%3EServes%202-3%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EDrain%20the%20chickpeas%20that%20have%20soaked%20in%20water%20for%208-10%20hours.%20Place%20in%20a%20small%20pressure%20cooker,%20cover%20with%20fresh%20water,%20until%20they%20are%20just%20submerged.%20Keep%20on%20a%20high%20flame,%20with%20the%20whistle%20(pressure)%20on.%20After%20one%20whistle,%20keep%20on%20sim%20(lowest%20flame)%20for%2012%20minutes%20so.%20Switch%20off%20and%20allow%20to%20cool.%3C/p%3E%3Cp%3EMaking%20the%20masala%20/%20spice%20paste%3C/p%3E%3Cp%3EIn%20a%20small%20kadai/wok,%20dry%20roast%20the%20red%20chillies%20until%20crisp,%20about%201-2%20minutes,%20along%20with%20the%20coriander%20seeds.%20In%20a%20mixer,%20grind%20to%20a%20fine%20paste%20-%20the%20red%20chillies,%20coriander%20seeds,%20garlic,%20coconut,%20tamarind,%20using%20up%20to%201/2%20cup%20of%20water.%3C/p%3E%3Cp%3EMaking%20the%20curry%3C/p%3E%3Cp%3EOnce%20the%20cooker%20has%20cooled,%20you%20will%20be%20able%20to%20open%20it.%20Ensure%20that%20%20the%20chickpeas%20are%20very%20soft%20-%20on%20pressing%20with%20the%20thumb%20they%20should%20completely%20disintegrate.%20Drain%20the%20cooked%20chickpeas%20and%20place%20them%20in%20the%20kadai%20along%20with%20the%20freshly%20ground%20spice%20paste.%20Add%203/4%20tsp%20salt%20or%20to%20taste%20and%20turmeric%20powder.%20Bring%20to%20a%20simmer,%20adding%20a%20few%20spoons%20of%20water%20if%20required%20to%20thin%20it%20to%20a%20curry%20consistency.%3C/p%3E%3Cp%3ETempering%3C/p%3E%3Cp%3EIn%20a%20tadka%20ladle%20or%20a%20small%20saucepan,%20heat%20the%20coconut%20oil%20(or%20you%20can%20use%20any%20other%20cooking%20oil).%20Splutter%20the%20mustard%20seeds,%20add%20the%20curry%20leaves,%20red%20chillies,%20fenugreek%20seeds,%20asafoetida%20and%20transfer%20it%20over%20the%20curry.%3C/p%3E%3Cp%3EServe%20hot%20along%20with%20rice%20rotti,%20rice%20or%20dosas.%3C/p%3E%3Cp%3EThis%20post%20is%20part%20of%20the%20project%20called%20'theKitchenDivas'%20which%20will%20have%20a%20theme%20going%20for%20each%20month,%20wherein%20we%20will%20try%20to%20do%20a%20post%20a%20week.%20The%20theme%20for%20January%202015%20is%20Karnataka%20Cuisine.%3C/p%3E%3Cp%3EYou%20can%20find%20more%20Traditional%20Recipes%20from%20Karnataka%20by%20%23TheKichenDivas%3C/p%3E){kind=link}