Potato Curry (Kukka Ghessi)

"Ghessi" is a very famous curry in Konkani families ..We prepare different varieties of ghessi ..This is made from roasted cocunut.

Of all the ghessi's, my favourite is "Kooka Ghessi " (Potato Ghessi) which is made with Potato.  Updating the recipe today 

Ingredients

Potato - 2 Big ones

Toor Dal - 1/2 Cup

Grated Cocunut  - 1/2 cup

Dried Red chillies - 5 Nos

Salt to Taste

Recipe

Peel the potato skin, Cut it in cubes and boil it with Toor dal for 5 -6 whistles. In a frying pan, add the garted cocunut, Red chillies and fry it till cocunut turns brown.  Grind it in a mixer. In the curry pan, take the boiled potato and dal. Add the grinded cocunut and salt and boil for 2 min. 

Note : 

1.  For finer taste, you can add 1/2 Tsp of oil after taking it from the stove. Curry leaves can also be added.

2. You can prepare the same ghessi with different things   - Instead of potato, you can put Elephant Yam, Green Peas, Black Chana, Raw Jack fruit etc

Sprouted Moong curry

 

Sprouted pulses are always good to eat than their normal counterparts.. In our house, we usually will have one or the other pulses sprouted.

It is very easy to make Sprouted pulses. Just soak it overnight within a bowl full of water. Morning drain the water and keep it in a container. The container should be kept a little open so that air can circulate. If the pulses are becoming dry, sprinkle some water on to the container. In 24 hours, sprouts starts coming.

Today, we will see a curry which can be made with sprouted moong bean.

Ingredients

Sprouted Moong Beans - 2 Cups

Grated Cocunut - 1/2 cup

Chilli Powder - 2 Tsp

Oil - 1 Tsp

Mustard Seeds - 1/2 Tsp

Salt to taste

Recipe

Boil sprouted beans in water till it becomes soft. In the mixer, grind grated cocunut and chilli powder to a fine paste.  Add this to the boiled sprouts and boil for two min.  Season it by adding oil in a pan and spluttering mustard seeds and curry leaves



Sprouted Moong

Elephant Yam Upperi

Coriander Leaves Chutney

Will you belive me if I say that I started eating Corainder leaves some 5 - 6 years back ..I hated this leaf like anything .. I was not able to stand the smell of that .. But now, I dont know why, I simply love this leaf .. And I try to put it in each possible dish what I make .. (and shh .. I feel my family now started hating Corainder leaves because of this )

Coriander Leaves Chutney is very easy to prepare and goes well with hot Dosa/ Idli ..

Ingredients

Grated Cocunut - 1/2 Cup

Green Chilli - 3 Nos 

Corainder leaves - 1/2 Cup

Salt to taste

Recipe

Grind all the ingredients together in a mixer until it grinds well.

Very easy ,isnt it ??  :) 

Hot hot steaming idli's and Corainder Leaves Chutney .. Yummy ...

Ulli Theeyal

Will write the recipe sooon :)