Gassi (also spelt as Ghassi or Gashi) is a popular curry from Mangalore, made using fresh ground spices and coconut. The most popular one is Kori Gassi, which is a chicken curry. While the spice paste for the curry remains the same, you can make vegetarian versions of the gassi using chickpeas (chana), or black chickpeas (kala chana), mushrooms or breadfruit chunks as the chicken substitute. The gassi is typically served with a roti that is thin, crispy, made using rice flour. The roti is crushed and added to the bowl of curry to soak up all the liquids, and it makes a much satisfying lunch
Watch the video Recipe for Gassi made using Lobia / Black eyed peas
You can also eat it with Neer Dosa or regular dosas or even rice. It is a super quick chickpeas curry that doesn’t involve chopping and sauteeting onions, tomatoes for the bhuna masala
Recipe for Mangalorean Chana Gassi (Mangalorean Chickpeas Curry)
A curry from South India
Mangalorean Chana Gassi / Ghassi - South Indian Chickpeas Curry
- 1/2 cup chickpeas Dry
for masala paste
- 4 chillies dried red
- 2 cloves garlic - 3
- 2 tsps coriander seeds
- 1/2 cup coconut scrapings
- 1/2 tsp tamarind paste
- 1/4 tsp turmeric powder
- 1/4 tsp salt
- 1 tbsp coconut oil
- curry leaves few
- 1/4 tsp mustard seeds
- 1/4 tsp fenugreek seed
- 1 pinch asafoetida
- Prep: Soak the chickpeas in plenty of water for 8-10 hours.
- Cooking the chickpeas :Drain the chickpeas that have soaked in water for 8-10 hours. Place in a small pressure cooker, cover with fresh water, until they are just submerged. Keep on a high flame, with the whistle (pressure) on. After one whistle, keep on sim (lowest flame) for 12 minutes so. Switch off and allow to cool.
- Making the masala / spice paste:In a small kadai/wok, dry roast the red chillies until crisp, about 1-2 minutes, along with the coriander seeds. In a mixer, grind to a fine paste - the red chillies, coriander seeds, garlic, coconut, tamarind, using up to 1/2 cup of water.
- Making the curry:Once the cooker has cooled, you will be able to open it. Ensure that the chickpeas are very soft - on pressing with the thumb they should completely disintegrate. Drain the cooked chickpeas and place them in the kadai along with the freshly ground spice paste. Add 3/4 tsp salt or to taste and turmeric powder. Bring to a simmer, adding a few spoons of water if required to thin it to a curry consistency.
- Tempering: In a tadka ladle or a small saucepan, heat the coconut oil (or you can use any other cooking oil). Splutter the mustard seeds, add the curry leaves, red chillies, fenugreek seeds, asafoetida and transfer it over the curry.
- Serve hot along with rice rotti, rice or dosas.