Dhavi ghassi is a side dish usually prepared along with rice. There are two types of ghassi prepared by Konkani’s, one is Dhavi ghassi and the other is Kali ghassi. Dhavi ghassi as the name suggest is not white in colour (‘Dhavaein’ in Konkani means white). The name is given to differentiate it from Kali ghassi which is dark brown in colour.
Dhavi ghassi is prepared with raw coconut and Kali ghassi is prepared with roasted coconut. Since dhavi ghassi is prepared from raw coconut which is white in colour it is called dhavi ghassi. But dhavi ghassi is usually yellow in colour as we will be adding turmeric to it but in case if we are adding red lobia or black gram then the yellow colour of the turmeric will be slightly masked by the colour of the pulse.
No Konkani feast, wedding, upanayanam, or any other function including Samaradhana in temple is incomplete without any of these ghassi’s.
The very basic of dhavi ghassi preparation is that there should be souring agent in the dish which will give a slight tangy taste to the dish. It is usually a Dharmbya sol (Brindle berry) but this can be replaced with raw and sour mango or ‘Ambado’ (Hog plum) or Brined mango or Star fruit (‘Carmbal’ in Konkani) or Bilimbi (‘Birmicarmbal’ in Konkani). But if you are preparing ghassi with tomato or gooseberry then you will not have to add any other souring agent to your dish.
Then other requirement is you should have ‘Dhovo Masolu’ (White coloured ground paste) which in fact is not white in colour. It is prepared by grinding coconut, red chilli and turmeric powder. The third ingredient is either pulse, vegetable or a combination of both.
Dhavi ghassi is of semi thick consistency. It should not be watery. The ghassi is not very spicy so you have to adjust the amount of red chilli in your dish. It should not become too much spicy that the taste of chilli powder outnumbers the taste of the other ingredients added in the dish.
In this post on Dhavi ghassi Basics I will be dealing with dhavi ghassi prepared using either single pulse or vegetable.
Dhavi ghassi prepared from Pulse
Ingredient
You need
- ½ cup pulse
- Star fruit (Carmbal), or hog plum (Ambado) or brined mango (Noncho ambo) or Brined gooseberry (Noncho avallo) or birmicarmbal
- Water as required
- Salt to taste
For the Dhovo Masolu
- 3 to 4 tbspns of coconut scrapings
- 2 or 3 red chillies (Or as per your spiciness level)
- 1/4th tspn of turmeric powder
For seasoning
- Oil as required for seasoning
- A small spoon of mustard
- 1 sprig of curry leaves
Method
The usual pulses that can be used in the preparation of dhavi ghassi using single pulse are Black Bengal gram (‘Kalo chono’ in Konkani; ‘Kadala’ in Malayalam) and red lobia (‘Sukki Chavli’ in Konkani; ‘Van payar’ in Malayalam).
The souring agent used is either star fruit (Carmbal), or hog plum (Ambado) or brined mango (Noncho ambo) or Brined gooseberry (Noncho avallo). I have also prepared dhavi ghassi using Dhavi thori (White lentil) and birmicarmbal is used as a souring agent
Preparation of red lobia (‘Sukki Chavli’ in Konkani; ‘Van payar’ in Malayalam)
Soak the red lobia for 2 to 3 hours and pressure cook till cooked.
Preparation of Black Bengal gram (‘Kalo chono’ in Konkani; ‘Kadala’ in Malayalam)
Soak black gram overnight and next day pressure cook till cooked adding salt.
Preparation of dhavi thori (White lentil)
Soak the dhavi thori overnight and next day pressure cool till cooked.
Preparing the ghassi
Transfer the cooked pulse to a vessel and add salt if necessary or if you have not added salt while pressure cooking. Add either carmbal or ambado or brined gooseberry or birmicarmbal (Souring agent) and cook till the souring agent has cooked well. While the cooking is going on grind dhovo masolu using coconut, red chilli and turmeric powder to a smooth paste and keep aside. When the pulses and souring agent has cooked completely add the ground masolu and mix well. Dhavi ghassi is of semi thick consistency. It should not be watery. So you have to adjust the quantity of water to be added to the dish. If after adding the dhovo masolu your ghassi is very thick then add water to loosen it. If your ghassi becomes watery then grind a little coconut to a smooth paste and add. Check for salt and add if necessary.
The other point that I have to tell while preparing the ghassi is that dhavi ghassi thickens on standing. So the amount of water to be added to the ghassi to get the required consistency can be got only by practice.
After adding the masolu you have to do the seasoning. Heat oil in a kadai or pan. After adding mustard seeds to hot oil add curry leaves and sauté for a second. Pour the seasoning over the dhavi ghassi and mix well.
Your dhavi ghassi is ready to be served.
The picture below shows the preparation of dhavi ghassi using red lobia and hog plum (Ambado ani chavli ghanu dhavi ghassi)
Dhavi ghassi prepared from single vegetable
Ingredient
You need
- 1 tomato (Not fully ripe)
- Water as required
For the Dhovo Masolu
- 1 to 2 tbspns of coconut scrapings
- 1 or 2 red chillies (Or as per your spiciness level)
- A small spoon turmeric powder
For seasoning
- Oil as required for seasoning
- A small spoon of mustard
- 1 sprig of curry leaves
Method
Tomato ghassi
Tomato ghassi can be very helpful to working women who have less time to cook at home and have to reach their office on time.
Cook tomatoes in a vessel adding water and salt. Since tomatoes are themselves slightly sour you need not have to add any souring agent. While the tomatoes are cooking prepare the dhovo masolu. Grind dhovo masolu using coconut, red chilli and turmeric powder to a smooth paste and keep aside.
By this time tomatoes would have cooked and you can add the ground paste and mix well. After adding the masolu you have to do the seasoning. Heat oil in a kadai or pan. After adding mustard seeds to hot oil add curry leaves and sauté for a second. Pour the seasoning over the dhavi ghassi and mix well.
Dhavi ghassi is of semi thick consistency. It should not be watery. So you have to adjust the quantity of water to be added to the dish. If after adding the dhovo masolu your ghassi is very thick then add water to loosen it. If your ghassi is watery just grind little coconut to a smooth paste and add.
Check for salt and add if necessary.
The other point that I have to tell while preparing the ghassi is that dhavi ghassi thickens slightly on standing. So the amount of water to be added to the ghassi to get the required consistency can be got only by practice.
