Soyi Bhajjilli Ghashi which literally translates to a Gravy of Roasted coconut is a Kerala Konkani preparation. A combination of vegetables like Potatoes and Drumstick or Chana/Black Chickpeas and Bread Fruit along with Cashew nuts are used in this dish. Coconut is roasted to a rich brown and ground to a fine paste with other condiments. This dish is not seasoned and served either as an accompaniment or over Rice.
Ingredients :
- 3 potatoes
- 1 Drumstick
- A handful of Cashew nuts halved
- 1/2 of a small coconut grated
- 100 gms Arhar Dal/Split Pigeon peas
- 1 tbsp Tamarind paste
- 2 tbsps Coriander seeds
- 1 heaped tsp Urad Dal/Black gram Dal
- 12 roasted Dry red chillies
- Salt
- Oil to fry the potatoes.
Method :
Peel the potatoes and wash them. Cube them into bite sized pieces and wash them again under running water. Drain, apply a little salt and keep aside for a few minutes. The potatoes release water. Squeeze out all the water from the potatoes. Heat oil in a pan and deep fry them to a rich golden brown. Chop the Drumstick into one inch sized pieces and cook with a little salt in a glass of water. Boil the Cashew nuts separately in water till done. Wash and pressure cook the Dal . Churn and keep aside. Roast the grated coconut on a slow flame to a rich brown. Roast the coriander seeds and split black gram Dal separately in a tsp of oil to a golden brown. Grind the roasted coconut, the roasted coriander seeds and split Black gram, tamarind paste and the roasted red chillies to a smooth paste. Tip the fried potatoes, the cooked Cashew, pieces of cooked drumstick, the ground paste and the churned Dal into a pot. Boil well. Serve hot.
Note: If using Chana/Black Chickpeas soak them for about eight hours and then pressure cook them. Chop the Breadfruit and cook it separately. Rest of the procedure remains the same.
Tip: Grating and freezing the coconut for a couple of hours ensures even browning and also hastens the process of roasting.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
