• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Food Tales

  • Home
  • RECIPES
  • About
  • Contact me
Home » Mangalorean recipes » Padengi gassi recipe | sprouted green gram curry recipe

Padengi gassi recipe | sprouted green gram curry recipe

12/08/2017 By chaitra Leave a Comment

FacebookPin62TweetYummlyEmail

padengi gassiPadengi gassi recipe | sprouted green gram curry recipe – rich mangalorean coconut gravy recipe, prepared with aromatic roasted spices, coconut and sprouted green gram.

After a break of four months from my blogging , I am here with one of the must have recipe for the festivities which is served with mangalore style idli and dosas.

If you are following my previous posts, you can find me posting traditional mangalore recipes before festivals. As I was making a mental note of dishes I want to prepare for this janmastami, I found my blog is missing with one of the must have recipe for the festival. So I am here posting padengi gassi recipe for  readers to try for the festivity.

Mangalore gassi recipes are gravy recipes prepared with coastal favourite grated coconut, blended together with roasted spices and tamarind pulp.In this recipe I’ve used sprouted green gram, which makes this recipe more healthy and tasty.

Serve this tasty padengi gassi with idli/ dosa/ chapati or with rice.

__________________________________________
Padengi gassi recipe | sprouted green gram curry recipe

Serves : 4-5 people
Preparation time : 15 mins
Cook time: 20 mins
___________________________________________
Ingredients
1 cup sprouted green gram / hesaru kaalu  / padengi
1/2 cup fresh grated coconut
5 dry long red chili, kashmiri(less spicy) or byadgi(medium spicy)
4 dry small round red chili
3 tsp coriander seeds
1 tsp cumin seeds
1 tsp tamarind pulp
1/4 tsp mustard seeds
1/8 tsp turmeric powder
1/2 medium size onion, chopped
1 small tomato, chopped
3-4 small garlic cloves
salt to taste

For tempering
1 tbsp. oil
1/2 tsp mustard seeds
2-3 garlic cloves, crushed
2-3 dry long red chilies, roughly cut
1 spring of curry leaves
pinch of asafoetida
_____________________________________________
Step by step method
1. Wash and clean sprouted green gram and keep it handy.
2. Dry roast long and short red chili, coriander seeds, cumin seeds, mustard seeds separately, each for a minute.
3. Take roasted spices together with fresh grated coconut, chopped onion, garlic, tamarind, turmeric powder in mixer grinder.
4. Grind it to smooth thick paste adding sufficient  water. Donor make it too runny.
5. Remove the paste from the grinder.
6. Add 1.5 – 2 cups of water to the same grinder and give a pulse.
7. Now cook green gram along with chopped tomatoes and salt in the same pulsed water.
8. Cook the spouts until they are well done but still has a crunch. Do not over cook.
9.Keeping the heat medium, add wet paste.
10. Simmer for 2-3 mins and then bring it to boil for another 2 mins. Put off the stove.

11. Meanwhile, for tempering heat 1 tbsp. of oil in a small pan, add mustard seeds and bring it to splutter, add garlic, red chili, curry leaves, pinch of asafoetida and fry for 2-3 mins.
12. Pour the tempering to the gravy.

_____________________________________________

Notes

  1. Soak green gram till 4-5 hrs and use it in the recipe, if in case you do not have sprouted green gram.
  2. Reduce the number of chilies if you don’t want it spicy.


    padengi gassi

Related Posts:

  • Prawn gassi recipe| shrimp coconut curry | prawn curryPrawn gassi recipe| shrimp coconut curry | prawn curry
  • Sprouted green gram usli | hesaru kaalu usli recipeSprouted green gram usli | hesaru kaalu usli recipe
  • Kadale manoli recipe | kadale manoli sukka recipeKadale manoli recipe | kadale manoli sukka recipe
  • Prawn sukka recipe | Yeti sukka recipePrawn sukka recipe | Yeti sukka recipe

Filed Under: Curries and Dal, Mangalorean recipes, Vegetarian recipes Tagged With: fresh grated coconut, green gram, red chili

Previous Post: « Sprouted green gram usli | hesaru kaalu usli recipe
Next Post: Potato carrot stir fry recipe | how to make carrot-potato fry »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

About me

Hi there !

Thank you for dropping by My Food Tales.

I'm Chaitra, the face behind My food Tales, recipe developer, writer, photographer of this website. Read More…

Categories

New recipes, tips and more from our kitchen to yours!

POPULAR POSTS

  • The famous indian chickpea curry, chana masala. Chana masala recipe|chickpea curry recipe
  • mackerel cutlet recipe Goan mackerel cutlet recipe | bangda cutlet recipe
  • one of the must have dish in mangalorean cuisine is chicken ghee roast. Chicken ghee roast recipe | Restaurant style chicken ghee roast
  • best combination goli baje and coconut chutney. Goli baje recipe | Mangalore bajji recipe | how to make goli baje

Copyright © 2021 My Food Tales on the Foodie Pro Theme

Share this ArticleLike this article? Email it to a friend!

Email sent!