Soyi bhajilli ghassi/Kali ghassi/Tambidi ghassi (Curry made from roasted coconut) is an unavoidable dish during any Konkani festival, ceremonies, and pooja. This is usually served as a side dish along with rice. Cooked raw rice (‘Surai orva seeth’ in Konkani) and Dhali thoy is the best combination with this dish. Soyi bhajilli ghassi (Curry made from roasted coconut) can also be had along with idili and urda sandhan also. Chonya kali ghassi is a very good combination along with Hittu. This Combo is prepared during Suttan punav, Lagacchi Parab and Samsar Padvo in Konkani homes.
Soyi bhajilli ghassi/Kali ghassi/Tambidi ghassi is prepared using a combination of vegetables, pulses/lentils and tubers. Dry coconut or Copra along with a minimum of spices is used in the preparation of this dish. The Soyi bhajilli ghassi massolu (Ground paste) can be prepared and stored for a period of 3 to 4 months and can be used whenever you want to prepare the dish. For the massolu preparation you should always choose mature/dry coconut only then the oil separate on grinding. During the preparation of massolu it is mandatory that oil has to get separated during dry grinding of the roasted mixture. Only if the oil separates out then only the massolu is good and your ghassi will be tasty and aromatic.
Now a days you will be getting coconut from three year old coconut trees in the market. If you prepare the massolu from these coconuts then you will find that during grinding the oil does not separate out and you will get a dry powder after dry grinding. Of course you can use this powder for the ghassi preparation but the taste and flavour will be different. This massolu will have a shelf life of less than one month only.
For the ghassi preparation traditionally Darmbya sol (Brindle berry) is added as the souring agent. But since getting the Darambo is difficult you can even use raw and sour mango. I have discussed a recipe with addition of sour mango below along with a recipe using darambya sol.
Soyi bhajilli ghassiyae massolu preparation
Ingredients
You need
- 3 big size dry coconuts (Grate and use)
- 2 tbspn Coriander seeds
- 15 red chillies (Or as per your spiciness level)
- 1 tspn urd dhal
- 1/4th tspn turmeric powder (This is optional; Some recipes use this)
Here I have written the quantity of the ingredients for 3 coconuts. You can reduce the quantity even for one single coconut.
Method
Dry roast grated coconuts, coriander seeds, red chillies and urd dhal in a thick bottom kadai. Always remember to use low flame.
You should roast the grated coconut uniformly. Roast till golden brown in colour. Or you can even take a pinch of coconut gratings and rub it between your fingers, if it has roasted it will be crispy to touch and will also get powdered upon rubbing. The various stages of roasting are as shown in the photo below.
Once the coconut and other ingredients have been roasted let it cool and then grind in a mixture until oil separates out. See the photo below. (If you are using turmeric powder add it during grinding. Addition of turmeric powder is optional).
Your Soyi bhajilli ghassiyae massolu is ready. Use it as and when you require.
Shelf life : 3 to 4 months
Tips
If you refrigerated the grated coconut and then roast the coconut it will take less time. You have to first bring the refrigerated coconut to room temperature and then roast it.
Beans, kook ani ambo ghanu kali ghassi (Dry beans, potato and mango curry)
Ingredients
You need
- 1/4th cup dry beans
- 1 medium sized potato
- 2 to 3 raw and sour mango pieces (The number of pieces changes if your mango is very sour. I have used mango of medium sour taste) (You can even use a small piece of darambya so)
- Soyi bhajilli ghassiyae massolu as required
- Water as required
- Salt to taste
Method
Wash the dry beans, soak overnight and cook in pressure cooker till cooked. Peel wash and dice the potato and cook in pressure cooker. You can even cook the beans and potatoes together.
Transfer them to a vessel and add the cut mangoes / darmbya sol, water as required and cook till mangoes are cooked. Do not forget to add salt.
Once cooked and the salt has been absorbed by the pieces add the soyi bhajilli ghassiyae massolu as required and cook for 1 to 2 minutes.
The ghassi should be of semi thick consistency and it will get thickened on standing. If so you can add boiled water to the ghassi to loosen it. There is no seasoning for this ghassi.
Your Beans, kook ani ambo ghanu kali ghassi (Dry beans, potato and mango curry) is ready to be served.
Serve with cooked raw rice and dhali thoy.
Chono, dento ani kook ghanu soyi bhajilli ghassi (Black gram, Drumstick and potato curry)
Ingredients
You need
- 1/4th cup black gram
- 1 long drumstick
- 1 medium sized potato
- A small piece of dambya sol (Brindle berry)
- Soyi bhajilli ghassiyae massolu as required
- Water as required
- Salt to taste
Method
Wash and soak Bengal gram overnight. Next day pressure cook the Bengal gram till cooked. Peel wash and cut the potato into cubes. Pressure cook the potato till done. Transfer them to a vessel. Add scraped, washed and cut drumsticks to the vessel along with drambya sol, cooked Bengal gram, potato, salt and water.
Cook till the drumsticks cook. See that you do not make them mushy. Once cooked add the Soyi bhajilli ghassiyae massolu and cook for 1 or 2 minutes. The ghassi should be of semi thick consistency and it will get thickened on standing. If so you can add boiled water to the ghassi to loosen it. There is no seasoning for this ghassi.
Your Chono, dento ani kook ghanu soyi bhajilli ghassi (Black gram, Drumstick and potato curry) is ready to be served.
Serve with cooked raw rice and dhali thoy.
