Southekayi (Madras Cucumber)Gassi by Agniv
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South Indian • Manglorean • Main Course Gravy
Southekayi (Madras Cucumber)Gassi by Agniv
41 mins
4 servings
Cooked 100+ times recently
VegIngredients · 15
- 80 g Green Moong Dal (soaked and pressure cooked)
- 2 tbsp Refined Oil
- 0.25 tsp Mustard Seeds
- 0.25 tsp Jeera
- 6 Curry Leaves (washed)
- 0.5 tbsp Coriander Seeds
- 1 Dried Red Chilli (stalk removed)
- 50 g Onion (chopped)
- 120 g Tomato (chopped)
- 220 ml Grated Coconut (fresh or paste)
- 0.25 tsp Turmeric
- 0.5 tsp Tamarind Paste
- 1 tbsp Salt
- 1 Madras Cucumber (cut into chunks)
- 4 stems Coriander Leaves (minced)
Instructions
Add aromatics to jar
- Add
- Sautés
- Stirs
- 5 min
How
Add oil, mustard seeds, jeera, curry leaves, coriander seeds, dried red chilli, and onions to The Upliance jar. The device will sauté the aromatics on medium heat for 5 minutes with automatic stirring.
The device will now cook the base
- Add
- Grinds
- 20 min
How
Add tomatoes, grated coconut, turmeric, tamarind paste, and water. The device will blend the mixture and then cook the masala base on low heat for 20 minutes.
Add cucumber and dal
- Add
- Simmers
- 10 min
How
Add the cubed Madras cucumber, salt, and the pressure-cooked moong dal to the jar. The device will simmer the curry on low heat for 10 minutes until the cucumber is tender.
The dish is ready
- Serve
How
The Gassi is fully cooked. Garnish with fresh minced coriander leaves and serve hot.
Why this recipe works better with Upliance
- No Chopping
- Automatic Stirring
- Precise Temperature at 120°C
Nutritional Information
254
Calories
12g
Carbs
2g
Protein
22g
Fat
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