Southekayi Gassi

Simmer the gassi

• Pour the ground coconut masala paste into the pot with the cooked cucumber.
• Add the grated jaggery and the remaining 0.25 tsp of salt. Mix well.
• Rinse the blender jar with about 1/2 cup of water and add it to the pot to get all the masala.
• Bring the curry to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld. Stir occasionally.

Prepare the tempering

• In a small pan (tadka pan), heat the coconut oil over medium-high heat.
• Once the oil is hot, add the mustard seeds and let them splutter completely.
• Add the curry leaves and let them sizzle for a few seconds until crisp.

Finish and serve

• Pour the hot tempering over the simmering gassi.
• Mix well and turn off the heat.
• Let the curry rest for 10 minutes before serving hot with steamed rice or neer dosa.