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A rich and aromatic mushroom curry from Mangalore, made with a freshly ground spice paste of coconut and roasted spices. This tangy and spicy dish is a coastal Karnataka specialty, perfect with rice or neer dosa.
For 4 servings
Roast the Spices for Masala
Grind the Gassi Masala Paste
Prepare the Curry Base
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A rich and aromatic mushroom curry from Mangalore, made with a freshly ground spice paste of coconut and roasted spices. This tangy and spicy dish is a coastal Karnataka specialty, perfect with rice or neer dosa.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 273.8 calories per serving with 6.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mushrooms and Simmer the Curry
Garnish and Serve
Replace mushrooms with chickpeas (chana), black-eyed peas (alsande), or paneer. Adjust cooking times accordingly.
Create a mixed vegetable gassi using potatoes, carrots, green beans, and cauliflower.
For a richer, milder curry, you can add a splash of coconut milk at the end of the cooking process.
This masala paste is traditionally used for seafood. Try it with prawns or fish for an authentic coastal curry.
The blend of whole spices like turmeric, coriander, and black pepper, along with garlic and ginger, provides a powerful dose of antioxidants that help combat oxidative stress in the body.
Mushrooms are a natural source of selenium and B-vitamins, which are essential for maintaining a healthy immune system and protecting the body against infections.
This plant-based curry is a good source of dietary fiber from mushrooms, coconut, and onions, which aids in digestion and supports a healthy gut microbiome.
The use of fresh coconut and coconut oil supplies medium-chain triglycerides (MCTs), a type of healthy fat that is easily digestible and serves as a quick source of energy.
One serving of Mushroom Gassi (approximately 1 cup or 275g) contains an estimated 280-320 calories. This can vary based on the amount of coconut and oil used.
Yes, it is a nutritious dish. Mushrooms are low in calories and a good source of B vitamins and selenium. The curry uses whole spices with anti-inflammatory properties and healthy fats from fresh coconut. It is also naturally vegan and gluten-free.
Absolutely! Mushroom Gassi tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Traditionally, it is served with Neer Dosa (lacy rice crepes), Sannas (steamed rice cakes), or plain steamed rice. It also pairs well with chapati or roti.
Bitterness in the curry is usually caused by burning the spices during the roasting step. It's very important to roast them on a low flame and remove them from the heat as soon as they become fragrant.
While fresh or frozen grated coconut provides the best flavor and texture, you can use desiccated coconut in a pinch. Soak it in warm water for 15-20 minutes before grinding to rehydrate it.