Feb 15, 2013

Kadachakka / Breadfruit / Lanthe Gudgo / Jeev Kadgi Galnu Soyi Bajjilli Gashi

Shallow fried breadfruit, Mezhukku puratti & Gashi

Kadachakka / Breafruit / Jeev Kadgi / Lathe Gudgo  Galnu Soyi Bajjilli Gashi

Here’s the details of Gashi and recipe of Mossolu (Konkan style dry roasted coconut paste)

Serves: 3 - 4

Main ingredients

Cooked dal

½ piece breadfruit / lanthe gudgo / kadachakka, gently peel off the outer skin and cut into cubes or cut into desired shape and size (please pick tender gudgo)

1 kudampuli (darmbyasole)

½ teaspoon  salt (or to taste)

3 – 4 teaspoon massolu


For dal:

75 g tur dal (or 1 cup leftover cooked dal)

1 ½ cup water (250 ml)

(Adding dal will make the gashi thick and creamy texture)

Boil tur dal in 1 ½ cup water with oil and turmeric powder in pressure cooker for 20 minutes or till done ( reduce the heat after 2nd whistle and cook for 15 minutes ). Allow the cooker to naturally.

Breadfruit / Kadachakka / Lanthe gudgo / Jeev Kadgi

Final preparation:

In a wide bowl, boil  cooked dal (along with stock ), kadachakka pieces, salt to taste and kudampuli.  Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until  kadachakka pieces almost cooked (gashi should be of pouring in consistency / medium thick gravy).

At this stage, add 3 - 4 teaspoons coconut paste / massolu (you can dilute massolu with 4 teaspoons water before adding. Then it will mix easily with dal)  and cook on a low heat for 10 - 12 minutes (Do not add extra water) or until thickens / brown in color / fragrant. Serve with Rice / Polo / Idli / Santhan / Hittu ...

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