Soy Bhajjile Gashi (Soy granules in dry roasted spicy coconut gravy (massolu). A popular gashi in Konkani Cuisine)
A delicious dish goes well with Rotis / Rice / Neer Dosa !!!!
Serves: 3
You will need
1 tablespoon oil
15 shallots / chuvannuli / sambar onions
1 tomato (70 g, pick well ripe), chopped
1/2 cup (50 g) soy granules
2 tablespoons massolu (dry roasted coconut paste)
1/2 teaspoon salt (or to taste)
100 ml (1/2 cup) water
15 shallots / chuvannuli / sambar onions
1 tomato (70 g, pick well ripe), chopped
1/2 cup (50 g) soy granules
2 tablespoons massolu (dry roasted coconut paste)
1/2 teaspoon salt (or to taste)
100 ml (1/2 cup) water
Method
Basic recipe for Massolu
You will need
2 coconut, grated
24 dried red chillies (medium size) or 20 dried red chillies (big size)
3 tablespoon (45 g) coriander seeds (kothamberi)
1/2 teaspoon turmeric powder (optional)
24 dried red chillies (medium size) or 20 dried red chillies (big size)
3 tablespoon (45 g) coriander seeds (kothamberi)
1/2 teaspoon turmeric powder (optional)
Method
Heat an iron kadai. Dry roast grated coconut for 20 - 25 minutes on a low to medium heat or until the moisture completely dries up from the grated coconut and also started getting light brown color.
At this point, add dried red chillies and coriander seeds. Dry roast on a low to medium heat for another 20 minutes or till golden color. One can notice a color change in red chillies, grated coconut and also a nice aroma. Transfer the coconut mixture into a mixer bowl and make a paste without adding water (also oil from the roasted coconut may leaves from the sides of the mixer bowl). Transfer the massolu to another container and store in a refrigerator for later use.
At this point, add dried red chillies and coriander seeds. Dry roast on a low to medium heat for another 20 minutes or till golden color. One can notice a color change in red chillies, grated coconut and also a nice aroma. Transfer the coconut mixture into a mixer bowl and make a paste without adding water (also oil from the roasted coconut may leaves from the sides of the mixer bowl). Transfer the massolu to another container and store in a refrigerator for later use.
For Gashi:
Boil soy granules according to the instructions shown on the packet. Squeeze out water and keep aside.
Dilute 2 tablespoons massolu in 4 tablespoons water and keep aside. Make a smooth paste.
Heat oil in a wide pan. Add shallots and fry till fragrant and pink in color.
Add chopped tomato and stir well for 2 minutes. Add soy granules and mix well.
Add massolu paste and stir well.
Dilute 2 tablespoons massolu in 4 tablespoons water and keep aside. Make a smooth paste.
Heat oil in a wide pan. Add shallots and fry till fragrant and pink in color.
Add chopped tomato and stir well for 2 minutes. Add soy granules and mix well.
Add massolu paste and stir well.
Add 1/2 cup (100 ml) water and salt to taste. Mix all the ingredients well. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until the gravy thickens and shallots softens. Serve with Rice / Rotis / Neer Dosas ...
3 comments:
Luks so yum...never tried soy granules this way...
Yu Yum Soya Granules recipe Dear.Luv it.
its new to me....looks delicious....
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