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A rich and aromatic mushroom curry from Mangalore, made with a freshly ground spice paste of coconut and roasted red chilies. This tangy and spicy dish is a coastal Karnataka classic, perfect with neer dosa or rice.
For 4 servings
Prepare the Gassi Masala Paste
Cook the Mushroom Curry
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A rich and aromatic mushroom curry from Mangalore, made with a freshly ground spice paste of coconut and roasted red chilies. This tangy and spicy dish is a coastal Karnataka classic, perfect with neer dosa or rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 259.18 calories per serving with 6.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Oggarane)
Finish and Serve
Add 1 cup of boiled black chickpeas (kala chana) or black-eyed peas along with the mushrooms for a heartier, protein-packed version.
Replace mushrooms with or add other vegetables like potatoes, cauliflower, or drumsticks. Adjust cooking time accordingly.
For an even richer and creamier texture, add 1 teaspoon of poppy seeds (khus khus) to the whole spices and roast them before grinding the masala paste.
This gassi masala base works wonderfully with paneer or tofu. Add cubed paneer or tofu in the last 5 minutes of simmering.
The array of spices used, such as turmeric, black peppercorns, and coriander, are loaded with antioxidants that help combat oxidative stress in the body.
Both mushrooms and coconut are good sources of dietary fiber, which aids in digestion, promotes gut health, and helps maintain regular bowel movements.
Coconut is a source of medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats and can be a quick source of energy.
Mushrooms contain beta-glucans and other compounds known to enhance immune system function, helping the body defend against illnesses.
Alambe Gassi is a traditional mushroom curry from the Mangalorean (coastal Karnataka) region of South India. 'Alambe' means mushroom and 'Gassi' refers to a thick, coconut-based curry made with a unique blend of roasted spices.
Yes, it can be a healthy dish. Mushrooms are low in calories and rich in vitamins and minerals. The use of coconut provides healthy fats, and the spices like turmeric have anti-inflammatory properties. To make it healthier, you can be mindful of the amount of oil used.
A single serving of Alambe Gassi (approximately 1 cup) contains an estimated 220-250 calories. This can vary based on the amount of coconut and oil used.
Freshly grated coconut provides the best flavor and texture. Frozen grated coconut is the next best alternative. Avoid using desiccated (dry) coconut as it will result in a less creamy and slightly different tasting gravy.
To reduce the heat, decrease the number of Guntur red chilies or remove their seeds before roasting. Byadgi chilies are used primarily for color and are not very spicy, so you can keep those.
Store leftover Alambe Gassi in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.
Alambe Gassi is traditionally served with Neer Dosa (a thin rice crepe), Pundi (steamed rice dumplings), or Sannas (steamed rice cakes). It also pairs excellently with plain steamed rice or chapati.