GSB Konkanis settled in Kerala are known to make special curries with a touch of local style. Soi Bhaajjunu Ghashi is one such curry which is very tasty, succulent. This is an alternative for those who don't eat Onion or Garlic and also those who don't like Garam Masala in their food. Here Soi means grated coconut. Unlike normal Chana Ghashi, here we roast the grated coconut before grinding the masala.
I tasted this curry for the first time in Bangalore in the Eighties, when I was staying in a GSB household. The house owner lady had a magic in her cooking and she made perfect curries, pathrodes and snacks. She used to treat me like her own family member and I used to get a chance to eat with the family members often!
I tasted this curry for the first time in Bangalore in the Eighties, when I was staying in a GSB household. The house owner lady had a magic in her cooking and she made perfect curries, pathrodes and snacks. She used to treat me like her own family member and I used to get a chance to eat with the family members often!
This curry is made with combination of Chana and Deevi Gujje(Jeevgujje/Bread Fruit) or Chana with Tender Cashew kernels, sometimes both. I am sure many will like this curry.
Ingredients:
Brown or White Chana(Chick Peas) - 1 cup
Deevi Gujje(Bread Fruit) - 1/4(or a handful of fresh Tender cashew kernels soaked in water, peeled and split into 2)
Grated Coconut - 1 cup
Coriander Seeds - 1 tsp
Urad Daal - 1/2 tsp
Fenugreek Seeds(Methi) - 1/4 Tsp
Red Chilies - 4-6 short and 4 long ones
Tamarind - A small ball
Coconut Oil - 1 Tsp
Method:
Soak chana for 6-8 hours(Overnight) and then pressure cook for 10 mins.
Remove the skin and cut deevi gujje into small chunks.
Roast grated coconut along with red chillies, coriander seeds, urad daal and and methi using little coconut oil till golden.
Grind the roasted ingredients with tamarind, using little water to a smooth paste.
In a thick bottomed vessel, take the cooked chana along with the deevi gujje chunks(Or tender cashew), add the ground masala paste and salt to taste.
Chana is cooked in water that can be used in the curry, hence no need to add extra water.
Bring to a boil, cover and cook on slow heat till deevi gujje is tender.
If the curry becomes too thick and dry, add some water.
Finally add coconut oil and mix.
Serve with rice and daalithoi, poori or chapathi. You can also eat this with puttu, idli or dosa.
Note: Instead of plain coconut oil, you may also add a seasoning with mustard seeds and curry leaves in Coconut oil but I prefer it as it is.
Brown or White Chana(Chick Peas) - 1 cup
Deevi Gujje(Bread Fruit) - 1/4(or a handful of fresh Tender cashew kernels soaked in water, peeled and split into 2)
Grated Coconut - 1 cup
Coriander Seeds - 1 tsp
Urad Daal - 1/2 tsp
Fenugreek Seeds(Methi) - 1/4 Tsp
Red Chilies - 4-6 short and 4 long ones
Tamarind - A small ball
Coconut Oil - 1 Tsp
Method:
Soak chana for 6-8 hours(Overnight) and then pressure cook for 10 mins.
Remove the skin and cut deevi gujje into small chunks.
Roast grated coconut along with red chillies, coriander seeds, urad daal and and methi using little coconut oil till golden.
Grind the roasted ingredients with tamarind, using little water to a smooth paste.
In a thick bottomed vessel, take the cooked chana along with the deevi gujje chunks(Or tender cashew), add the ground masala paste and salt to taste.
Chana is cooked in water that can be used in the curry, hence no need to add extra water.
Bring to a boil, cover and cook on slow heat till deevi gujje is tender.
If the curry becomes too thick and dry, add some water.
Finally add coconut oil and mix.
Serve with rice and daalithoi, poori or chapathi. You can also eat this with puttu, idli or dosa.
Note: Instead of plain coconut oil, you may also add a seasoning with mustard seeds and curry leaves in Coconut oil but I prefer it as it is.
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