A home cooked Mangalorean meal usually features Padengi gassi – green moong coconut curry and a dahi bhaath. The tangy curd rice is such a wonderful partner to the spicy creamy lentil curry. Its the simple meals that we crave at times and it never fails to satiate our tastebuds and cravings.
Padengi gassi – green moong coconut curry
1 cup green moong
1 freshly grated coconut
5 garlic flakes
1 marble size ball tamarind
1 big tbsp saboot dhania
1 big tsp jeera
1 big tsp rai
4-5 dried Kashmiri chillies
Oil, rai, garlic, karipatta, Kashmiri chilli
1) wash and soak the moong in the morning. In the evening tie the moong in a cloth and keep in a warm place for sprouting. Wash the sprouts well in the morning.
2) boil moong sprouts in water till nearly soft. It should not get too mushy. Shut before it gets cooked as will need to cook it again with the coconut masala
3) dry roast the dhania, jeera, rai and chilli till it emits aroma
4) grind it in the mixer. When it’s powdered add the garlic and tamarind and little water and grind to make a chunky paste
5) add coconut, salt and little more water and grind to a coarse paste. Do NOT make it very fine.
6) mix this masala with the boiled sprout and cook it till the raw smell is gone
7) give tadka with the ingredients mentioned.
This is a semi dry masala. So we keep the coconut paste coarse and use minimal water.
U can also make a Bhindi curry with the same masala. Just make the coconut paste fine and then boil the Bhindi in this masala by adding water. Everything else is same.
Masala Dahi Bhaath
1 big cup cooked rice
1/4 kg Dahi (little sour)
2-3 tbsp milk
1 tsp rai
2 dried red chillies
2 slit green chillies
1 tbsp urad dal
Pinch of hing
1) heat oil and add rai, when it splutters add karipatta, red chilli, green chilli, urad dal and hing.
2) fry it for 1 min and add the beaten Dahi. Add salt and mix well
3) add the milk and mix. Add the rice and mix well. Shut the gas.