A creamy and spicy Mangalorean curry made with mixed vegetables and a fragrant roasted coconut masala. This coastal Karnataka specialty is tangy, rich, and pairs perfectly with neer dosa or steamed rice.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
203cal
6gprotein
26gcarbs
10g
Ingredients
1 medium Potato (Peeled and cut into 1-inch cubes)
1 medium Carrot (Peeled and cut into 1/2-inch rounds)
100 g Green Beans (Trimmed and cut into 1-inch pieces)
Crispy, light, and airy sun-dried rice crisps from Karnataka. These homemade fryums puff up beautifully when deep-fried, making them a perfect crunchy side for sambar rice or a delightful snack on their own.
Crispy rice wafers with a fiber-rich vegetable gassi – a flavorful, satisfying meal that's a true delight!
This mangalorean dish is perfect for dinner. With 264.88 calories and 6.46g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Fenugreek Seeds
0.5 tsp Black Peppercorns
6 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended for color)
0.25 small Onion (Roughly chopped, for masala)
4 cloves Garlic
1 cup Grated Coconut (Fresh or frozen (thawed))
0.5 tsp Turmeric Powder
1 tsp Tamarind Paste (Or a marble-sized ball of tamarind soaked in warm water)
0.5 tsp Jaggery (Optional, to balance flavors)
1.5 cup Water (As needed for grinding and gravy)
1 tsp Mustard Seeds
12 pcs Curry Leaves
0.25 tsp Asafoetida
Instructions
1
Cook the Vegetables
In a large pot, combine the cubed potato, carrot, green beans, and cauliflower florets.
Add enough water to cover the vegetables and 1/2 tsp of salt.
Bring to a boil over medium-high heat, then reduce heat and simmer for 10-12 minutes until the vegetables are fork-tender but still hold their shape.
Add the green peas during the last 2 minutes of cooking.
Drain the vegetables, reserving about 1 cup of the cooking water for the gravy. Set both aside.
2
Roast the Masala Spices
Heat 1 tsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dried red chilies. Roast for 1-2 minutes, stirring constantly, until they become aromatic.
Add the chopped onion and garlic. Sauté for 2-3 minutes until the onion softens and turns translucent.
Add the grated coconut. Reduce the heat to low and roast, stirring continuously, for 6-8 minutes until the coconut turns a deep, reddish-brown color. This step is crucial for the authentic flavor.
Turn off the heat and allow the mixture to cool down completely.
3
Grind the Masala Paste
Transfer the cooled roasted ingredients to a high-speed blender or grinder jar.
Add the turmeric powder, tamarind paste, and about 1/2 cup of water.
Grind to a very smooth, fine paste. Add a little more water, a tablespoon at a time, if needed to achieve a smooth consistency.
4
Prepare the Curry
Place the pot used for the vegetables back on the stove over medium heat.
Add the ground masala paste and cook for 4-5 minutes, stirring occasionally, until the paste thickens and you see oil glistening on the surface.
Gently stir in the cooked vegetables, 1 tsp of salt, and the optional jaggery. Mix well to coat the vegetables evenly with the masala.
Pour in the 1 cup of reserved vegetable water. Add more fresh water if you prefer a thinner gravy.
Bring the curry to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld together.
5
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat 2 tbsp of coconut oil over medium-high heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter completely.
Add the curry leaves (be careful, they will pop) and the asafoetida. Sauté for about 15-20 seconds until the leaves are crisp.
6
Finish and Serve
Pour the hot tempering directly over the simmering vegetable gassi.
Stir gently to combine. Turn off the heat and cover the pot for 5 minutes to let the tempering infuse its aroma into the curry.
Serve hot with steamed rice, neer dosa, or sannas.
20
Serving size: 0.25 cup
62cal
1gprotein
8gcarbs
3gfat
Ingredients
1 cup Rice Flour (Fine rice flour works best)
0.25 cup Sabudana (Also known as sago or tapioca pearls)
5 cup Water (Divided use: 1 cup for slurry, 4 for boiling)
5 pcs Green Chilies (Adjust to your spice preference)
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
1.5 tsp Salt (Adjust to taste)
2 cup Vegetable Oil (For deep frying)
Instructions
1
Preparation (2 hours 10 minutes - 10 mins active)
Rinse 1/4 cup of sabudana pearls thoroughly. Soak them in 1/2 cup of water for at least 2 hours, or until they are soft and can be easily mashed between your fingers.
In a separate bowl, whisk 1 cup of rice flour with 1 cup of water until you have a completely smooth, lump-free slurry. Set this aside.
Grind the green chilies into a coarse paste. You can add a teaspoon of water if needed to help with grinding.
2
Cooking the Batter (20-25 minutes)
In a heavy-bottomed pot or kadai, bring the remaining 4 cups of water to a rolling boil over medium-high heat.
Once boiling, add 1.5 tsp salt, 1/4 tsp hing, and the green chili paste. Stir well to combine.
Reduce the heat to low. While whisking continuously with one hand, slowly pour the rice flour slurry into the pot with the other hand. This is crucial to prevent lumps.
Add the soaked sabudana (along with any unabsorbed water) and 1 tsp of cumin seeds to the pot.
Continue to cook on low-medium heat for 15-20 minutes, stirring constantly with a spatula, scraping the bottom and sides to prevent sticking.
The batter is cooked when it becomes glossy, translucent, and thick enough that a line drawn through it on the back of a spoon holds its shape.
3
Shaping and Sun-Drying (2-4 days)
Remove the pot from the heat and let the batter cool for 10-15 minutes. It should be warm to the touch but not scalding.
Lay clean plastic sheets, parchment paper, or greased trays in a location with direct, strong sunlight.
Using a spoon, drop small dollops of the batter onto the sheet, leaving about an inch of space between each one. For more uniform shapes, you can use a piping bag or a chakli press.
Let the sandige sun-dry completely for 2 to 4 days. The duration depends heavily on the intensity of the sun and local humidity.
They are fully dried when they are hard, brittle, and peel off the sheet effortlessly. Flip them over after the first day to ensure even drying.
4
Storing and Frying (5 minutes)
Once bone-dry, collect the sandige and store them in a clean, airtight container at room temperature. They will last for up to a year.
To serve, heat vegetable oil in a kadai over medium-high heat. The oil is ready when a tiny piece of sandige dropped in sizzles and puffs up immediately.
Fry a few sandige at a time for 5-10 seconds until they expand fully and turn crisp and white. Do not let them brown.
Use a slotted spoon to remove them from the oil and drain on a plate lined with paper towels. Serve immediately.
