Roasted Coconut Curry or Soyi Bhajjilli Ghassi or simply Ghassi is the most popular and favorite side dish among Konkanis. This dish undoubtedly finds its place in any festive occasion, family feasts, and is the king of all dishes in the temple feasts! This is a favorite among children and elders alike. The special ingredient of this dish is it’s Masala or Masolu (in Konkani). Ghassi’s unique taste, aroma and texture leaves you with a fully satisfied tummy after a sumptuous meal! The Ghassi is usually enjoyed as a side dish along with rice. It can be used as a side dish with Idlys and Dosas too. So what are we waiting for? Let’s get started!
PS: See notes below for some useful tips! 🙂
Roasted Coconut Curry (aka Soyi Bhajjilli Ghassi)
Print RecipeIngredients
- For the Masala/ Masolu:
- 1. Grated Coconut - 1 cup
- 2. Coriander seeds - 2 tbsp
- 3. Red Chilies - 4-5 (or more per your taste)
- For the Curry/ Ghassi:
- 1. Black Chick Peas (soaked overnight) - 1 cup
- 2. Chopped Yam and Drumsticks - 1.5 cups
- 3. Tamarind Paste - 2 drops
- 4. Turmeric Powder - 1/4 tsp
- 5. Salt to taste
Instructions
For the Masala/ Masolu:
In a frying pan, add all the ingredients for the Masolu and dry roast them on medium heat, stirring every now and then.
Roast until dark golden-brown. This is what gives the color to the curry.
This may take about 10-15 mins. Be sure not to over roast and burn it though.
Let it cool.
Now, in a mixer/ blender, dry grind the roasted mixture until fine and smooth and slightly oily.
Your Masolu is ready to spice up the Ghassi!
For the Curry/ Ghassi:
Pressure cook the black chick peas, yam, drumsticks and tamarind along with some water until the chick peas are fully cooked and soft.
Add salt, turmeric powder and the prepared masala/ masolu now.
Bring to a boil and then let simmer for another 5 mins to let all the ingredients blend well.
You may add water as required to adjust consistency. It should be somewhat thick.
Your Ghassi is now ready to serve!
Notes
Tips:
1. The Masolu/ Masala for Ghassi can be prepared in advance to save time. This Masolu can also be prepared in bulk and stored for upto 6 months for quickly making this curry whenever desired!
2. Using this Masala as base, different combinations of roasted coconut curry/ ghassi can be made with a variety of lentils and vegetables. Ex: Toor Dal and potatoes, Green Gram and raw bananas.
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