A rich and creamy Mangalorean curry made with tender cashew nuts simmered in a fragrant, spiced coconut gravy. This coastal Karnataka specialty is a true delicacy, perfect with steamed rice or neer dosa.
Place the dried cashew nuts in a bowl and cover with 2 cups of hot water. Let them soak for at least 1 hour, or up to 4 hours, until they soften. Drain and set aside.
In a small, dry pan over low-medium heat, add the Byadgi and Guntur red chillies, coriander seeds, cumin seeds, fenugreek seeds, and 1/2 tsp of the mustard seeds.
Dry roast for 2-3 minutes, stirring constantly, until the spices release a rich aroma. Ensure they do not burn. Remove from heat and allow to cool completely.
2
Grind the Masala Paste
Transfer the cooled roasted spices to a high-speed blender.
Add the grated coconut, garlic cloves, turmeric powder, and tamarind paste.
Pour in about 1/2 cup of water and grind to a very smooth, fine paste. You may need to scrape down the sides and add a splash more water to achieve a silky consistency.
3
Cook the Gassi
Heat 2 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
A rich and creamy Mangalorean curry made with tender cashew nuts simmered in a fragrant, spiced coconut gravy. This coastal Karnataka specialty is a true delicacy, perfect with steamed rice or neer dosa.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 419.6 calories per serving with 9.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add the finely chopped onion and sauté for 6-8 minutes until it becomes soft and translucent with light golden edges.
Add the ground masala paste to the pan. Cook for 5-7 minutes, stirring frequently, until the paste thickens, darkens slightly, and oil begins to separate from the sides.
Stir in the soaked and drained cashew nuts, salt, and optional jaggery. Mix well to coat the cashews with the masala.
Pour in 2 cups of water, stir to combine, and bring the curry to a gentle boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes, allowing the cashews to become tender and the gravy to thicken.
4
Prepare Tempering and Serve
While the curry simmers, prepare the tempering (tadka). Heat the remaining 1 tbsp of coconut oil in a small tadka pan over medium-high heat.
Add the remaining 1 tsp of mustard seeds. Once they begin to splutter vigorously, add the curry leaves and stand back as they will sizzle.
Immediately pour the hot tempering over the simmering gassi.
Stir gently to incorporate the tempering. Turn off the heat and let the curry rest for 5-10 minutes for the flavors to meld.
Serve hot with neer dosa, steamed rice, or sannas.
Pro Tips
1For the most authentic flavor, use tender cashews (known as 'bibbe' in Konkani) if you can find them during their season (typically early summer).
2Grinding the masala paste to a very fine consistency is the secret to the classic creamy texture of a gassi.
3Roast the spices on a low flame to awaken their aromas without burning them, which can make the curry bitter.
4The curry thickens as it cools. Adjust the water during cooking to reach your desired consistency, keeping in mind it will be thicker later.
5This curry tastes even better the next day as the flavors have more time to meld together.
Recipe Variations
Protein Addition
Protein Addition
Add boiled chickpeas or black-eyed peas along with the cashews for extra protein and texture.
Vegetable Addition
Vegetable Addition
Incorporate vegetables like potatoes, ivy gourd (tendli), or drumsticks. Add them after sautéing the masala and cook until tender before adding the cashews.
Creamier Version
Creamier Version
For an even richer curry, substitute 1/2 cup of the water with thin coconut milk when simmering the gravy.
Health Benefits
❤️
Rich in Healthy Fats
Cashews and coconut provide monounsaturated and medium-chain fatty acids, which are beneficial for heart health and can provide sustained energy.
✨
Good Source of Plant-Based Protein
Cashew nuts are a valuable source of plant-based protein and essential minerals like magnesium and zinc, which support muscle function and immunity.
✨
Anti-Inflammatory Properties
The blend of spices, particularly turmeric (containing curcumin), coriander, and cumin, possesses anti-inflammatory compounds that can help combat oxidative stress in the body.
Frequently Asked Questions
How many calories are in one serving of Girengi Gassi?
One serving of Girengi Gassi contains approximately 350-380 calories, primarily from the healthy fats in cashews and coconut.
Is Girengi Gassi healthy?
Yes, it can be part of a healthy diet. It's rich in plant-based protein, fiber, and healthy monounsaturated fats from cashews and coconut. However, it is calorie-dense, so portion control is recommended.
Is this recipe vegan and gluten-free?
Yes, this recipe is naturally vegan and gluten-free, making it suitable for various dietary preferences.
What can I serve with Girengi Gassi?
This curry pairs beautifully with traditional Mangalorean breads like Neer Dosa, Sannas (steamed rice cakes), or Pundi (rice dumplings). It also goes well with simple steamed rice or roti.
Can I use cashew pieces instead of whole cashews?
You can, but whole cashews are recommended as they provide a more satisfying, tender bite in the final dish. If using pieces, they may cook slightly faster.
How can I store leftovers?
Store any leftover Girengi Gassi in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight. Reheat gently on the stovetop, adding a splash of water if it has thickened too much.
