Mangalore cucumber jackfruit seed gassi
Mangalore cucumber jackfruit seed gassi recipe or mangalore southekai gassi is a tasty and flavorful Udupi style coconut-based curry. Most of the curry recipes from Udupi cuisine are flavored with fresh coconut and basic Indian spices making it more delicious. An easy vegan side dish from coastal Karnataka
Equipment
- Mixer grinder or blender
Ingredients
For coconut masala:
- Rice – 2 tsp
- Coconut oil – 1 tsp
- Methi seeds or fenugreek seeds or menthya – ¼ tsp
- Cumin or jeera or jeerige – ½ tsp
- Chana dal or split bengal gram or kadale bele – ¾ tsp
- White urd dal or deskinned split black gram or uddina bele – ¾ tsp
- Coriander seeds or dhania – 2 tsp
- Dry red chili – 5 to 6 nos
- Fresh coconut (grated) – ½ cup
- Asafoetida or hing – ½ tsp
For gassi
- Cucumber pieces (cooked) – 1 cup
- Jackfruit seeds (cooked) – 1 cup
- Jaggery powder as per taste
- Salt as per taste
- Tamarind paste – 2 tsp
- Water as required
For Tempering:
- Coconut oil – 2 tsp
- Mustard seeds – 1 tsp
- Curry leaves – 8 to 10 nos.
- Dry red chili – 1 no
Instructions
Preparation:
- To begin making this recipe, gather all the pantry ingredients with seasonal jackfruit seeds. Keep aside.
- In a pressure cooker, cook the cucumber cubes with little water. Pressure cooked for 1 or 2 whistles, turn off. Allow the pressure to release slowly.
- Cook the jackfruit seeds in pressure cook. Add little salt and water enough to cover the seeds. Pressure cooked for 3 to 4 whistles if the seeds are hard and if not cook for less time if seeds are soft. Allow the pressure to release naturally.
Frying the spices for coconut masala
- Heat a pan, add rice and fry on low heat until they puff up and change colour lightly. Remove this from heat and keep aside.
- Next fry all spices on low heat, since each spice requires different time for frying
- In the same pan, add 1 tsp coconut oil. Add methi seeds and fry well on low heat.
- Next add cumin and fry well until you get nice aroma.
- Add chana dal or kadale bele and urad dal. Fry these two also along with other spices.
- Next add coriander seeds, fry well until you get nice aroma.
- Add dry red chilies, fry until they become crisp.
- All the spices along with red chilies should be fried well in coconut oil until you get nice aroma and spices turn golden crisp texture.
- Cool all the fried spices to be later ground with fresh coconut gratings.
Grinding:
- For grinding the coconut masala, take freshly grated coconut, dry roasted rice, asafoetida fried cooled spices.
- Using a mixer grinder, grind into fine paste and keep this coconut masala paste ready for making gassi.
Making gassi:
- In a cooking vessel, take cooked cucumber pieces and pressure-cooked jackfruit seeds.
- Add jaggery and salt as per taste with tamarind paste to the boiling vegetables.
- Boil this mixture for 2 to 3 minutes. So that the vegetables take up the basic flavours.
- Add the ground coconut masala, mix well so that vegetables and masala blend well.
- Adjust the consistency at this point by adding required quantity of water. The gassi is usually thick in consistency so add little water and check the consistency.
- As cucumber jackfruit seed gassi boils the mixture thickens, so you can adjust the consistency.
- Cook gassi for 5 minutes on low heat. This ensures that the flavours blend well and a delicious gassi is ready for seasoning.
Tempering
- For tempering heat a pan and add coconut oil. When the oil is hot enough, add mustard seeds, fry well and as it splutters add curry leaves, red chilies. Fry well until they become crisp.
- Pour the tempering to mangalore cucumber jackfruit seed gassi and enjoy with hot rice topped with some extra coconut oil.
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Notes
Note that not to overcook the cucumber. The cucumber pieces should be translucent and shouldn’t appear white. This indicates it is perfectly cooked.
Jackfruit seeds should be pressure cooked well. The seeds should be soft to handle but not creamy or shouldn’t dissolve while cooking.
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