Chicken Ghassi
The Konkan coast's answer to a chicken curry — a fragrant, tamarind-coconut gravy with Kardemome Ghassi Masala that tastes best with neer dosa or aapam.
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From Our Kitchen
A soul-warming South Indian lentil and vegetable stew seasoned with Kardemome Sambhar Masala and finished with a classic mustard-curry leaf tadka. Serve with idli, dosa or rice.
Servings
Soak toor dal for 30 minutes. Pressure cook with turmeric and salt until soft. Blend smooth and set aside.
In a kadhai heat 2 tbsp oil. Add shallots, green chillies and ginger garlic paste. Add drumsticks, pumpkin and brinjal. Stir fry for 2 minutes.
Add 1/4 tsp turmeric, 1/2 tsp red chilli powder, salt, 2 chopped tomatoes and 3-4 tsp Kardemome Sambhar Masala. Add tamarind pulp and a little water. Cook for a few minutes until vegetables are tender.
Add the blended dal. Bring to a boil, then add 5 cups of hot water (adjust for consistency).
For the tadka: heat 1 tbsp oil in a small pan. Add mustard seeds, fenugreek seeds, hing, 2 whole red chillies and curry leaves. Pour over the sambhar. Serve hot.