keralaMediumveganvegetariangluten freedairy free

Alambe Gassi

Name: Alambe Gassi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 300 g button mushroom (cleaned and quartered); 1 cup fresh coconut (grated); 2 tbsp coriander seeds; 1 tsp cumin seeds; 1 pinch fenugreek seeds; 4 pcs dried red chili (byadgi or Kashmiri variety preferred); 6 pcs black peppercorn; 1 tsp tamarind (tamarind paste); 1 pinch turmeric powder; 2 tsp coconut oil; 1 tsp mustard seeds; 8 pcs curry leaves; 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, crushed); 1 pinch salt; 1 cup water (for grinding masala)

RATING

4.3/5(28)

TASTE SCORE

8/10

Earthy wild mushrooms simmered in a rich, tangy coconut gravy laced with roasted spices. This coastal Karnataka specialty from Mangalorean cuisine pairs perfectly with steamed rice or neer dosa for a comforting meal.

PREP

20m

COOK

30m

SERVES

1 KATORI

161 cal

SERVINGS

METHOD · 7 STEPS

roast · ~7 min
Dry-roast the spices and coconut.
1.In a heavy-bottomed pan over medium-low heat, add coriander seeds, cumin seeds, fenugreek seeds, dried red chilies, and black peppercorns.
2.Dry-roast for 2-3 minutes, stirring constantly until fragrant and slightly darkened.
3.Add grated coconut and roast until golden brown and aromatic (3-4 minutes).
4.Remove from heat and let cool completely.
TIPKeep the heat low and stir constantly — coconut burns quickly and turns bitter.
mix · ~3 min
Grind the masala paste.
1.Transfer the cooled roasted mixture to a blender.
2.Add tamarind paste, turmeric powder, and 1 cup water.
3.Grind to a smooth, thick paste. Set aside.
temper · ~8 min
Make the tempering.
1.Heat coconut oil in the same pan over medium heat.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add curry leaves and stir until fragrant (10 seconds).
4.Add chopped onion and crushed garlic. Sauté until onions turn soft and translucent (5-7 minutes).
TIPDon't rush the onions — let them sweat slowly without browning for a sweeter base.
simmer · ~10 min
Cook the mushrooms in the masala base.
1.Add the quartered mushrooms to the pan. Stir well to coat with the onion-garlic mixture.
2.Sauté mushrooms for 3-4 minutes until they release water and start to shrink.
3.Add the ground masala paste and stir to combine.
4.Pour in 1 cup of water to adjust consistency, add salt, and bring to a gentle simmer.
simmer · ~15 min
Simmer until flavors meld.
1.Cover the pan partially and let the curry simmer on low heat for 12-15 minutes.
2.Stir occasionally to prevent sticking, adding a splash of water if it thickens too much.
3.Taste and adjust salt if needed.
TIPThe curry should have a medium-thick gravy consistency that coats the mushrooms.
rest · ~5 min
Rest the curry before serving.
Turn off the heat and let the curry rest for 5 minutes to allow the flavors to deepen.
TIPAlambe Gassi tastes even better the next day — the mushrooms soak up the coconut-spice flavors beautifully.
serve
Serve hot with steamed rice or neer dosa.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use Byadgi or Kashmiri dried red chilies for a vibrant red color without excessive heat.
2
Cool the roasted coconut and spices completely before grinding to prevent the masala from becoming oily or pasty.
3
Let the mushrooms sweat undisturbed for the first 2 minutes to draw out their umami juices.
4
Simmer the curry covered for 15 minutes to allow the mushroom flavors to meld into the gravy.
5
For a deeper flavor, refrigerate the cooked Alambe Gassi overnight and reheat gently the next day.
6
Add a splash of warm water if the gravy thickens too much after resting, as it will continue to absorb liquid.

RECIPE VARIATIONS