Ambadya Gassi

                            This recipe is of G.S.B Cochin side
         It is fantastic to see that G.S.B never ever worried of cooking. There is no parity between the rich and the poor in this case.  This happened only because they do have many recipes with the vegetable they do see, in and around.  They are  aware of the taste of each and every vegetable, and slightly change the main recipe according to the taste of the particular vegetable.
         Cochin G.S.B do have a unique recipe called “Dhevi Gassi”. This Dhevi Gassi they do with many vegetables singly or mixed with other items.  It is called Dhevi because, the main masala ingredient in it , “the grated coconut” is not fried.  The main difference between the various Dhevi Gassi  is how you adjust the sourness of the dish according to the vegetable used and that is the beauty of G.S.B cooking. This Gassi is an example to it.

                                                

Ingredients :-

  • Raw  Ambado/  Hog plums…….. 3
  • Grated Coconut…….1 Cup
  • Red chilly…………..5
  • Haldi Powder ………½ tsp
  • Rice flour……………1 tsp
  • Oil…………………..4 tsp
  • Mustard Seeds………1 tsp
  • Urad Dal ……………1 tsp
  • Methi seeds………… 1 tsp
  • Curry leaves…………Few for seasoning
  • Salt ………………… To taste
Method :-
  1. Cook  washed and smashed Ambado in little water.
  2. Grind fine masala of  Grated Coconut, Red Chilli, Haldi and Rice flour and add to it
  3. Add water to get required  consistency
  4. Add Salt and boil till the raw masala is cooked with Ambado.
  5. Season with mustard seeds, Urad Dal, Methi Seeds, and curry leaves.
  6. Ambadya gassi is ready and Serve with hot rice.                                                            

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