Dhavi ghassi with brined fruits is prepared from brined mango and brined gooseberries. For this type of ghassi preparation you need not have to add the usual souring agent because brined mango and gosseberries are themselves sour. The rest of the preparation is same as that I have mentioned in Dhavi ghassi basics.
Dhavi ghassi prepared from brined mango is usually called as ‘Nonchambya ghassi’ and that prepared from brined gooseberries is called ‘Avalya ghassi’. Some recipes do not use brined avallo for the preparation of the ghassi instead they will boil avallo adding salt and directly prepare ghassi. But I have used brined gooseberry in the preparation of ghassi.
Dhavi ghassi with brined fruits is a good accompaniment with ‘Pej’ (Rice porridge; ‘Kanji’ in Malayalam) and pappad. This is a very reviving dish especially to people who are recovering from severe cold or viral fever.
Since you are using brined fruits you have to careful while adding the salt.
Noncho ambo or Avallo can be used as an accompaniment with pulses also instead of adding the souring agent. This has been discussed under Dhavi ghassi basics.
Noncho ambya ghassi
Ingredient
You need
- 1 medium sized brined mango (Noncho ambo)
- Water as required
- Salt optional
For the Dhovo Masolu
- 3 to 4 tbspns of coconut scrapings
- 2 or 3 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
Wash the brined mango very well in water. Cut the mango into pieces or smash the mango in the vessel that you will be using to prepare the ghassi. You can retain the seed for your ghassi preparation. Cook the mashed mango in water. While the cooking is going on grind dhovo masolu using coconut, red chilli and turmeric powder to a smooth paste and keep aside.
Once cooked add the dhovo masolu to the cooked mango and mix very 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. 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 Nonchambya ghassi under Dhavi ghassi with brined fruits is ready to be served.
Serve with steaming hot Pej.
Avalya ghassi
Ingredient
You need
- 6 to 7 brined gooseberries (Nonchoghallolo Avallo)
- Water as required
- Salt optional
For the Dhovo Masolu
- 3 to 4 tbspns of coconut scrapings
- 2 or 3 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
Wash the brined avallo very well in water. Cook the avallo in water. While the cooking is going on grind dhovo masolu using coconut, red chilli and turmeric powder to a smooth paste and keep aside.
Once cooked add the dhovo masolu to the cooked avallo and mix very 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. 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 Avalya ghassi under Dhavi ghassi with brined fruits is ready to be served.
Serve with steaming hot Pej.
