A healthy low-calorie curry from Mangalore (South India) – How to make Cucumber Ghassi Curry?
Mangalore Cucumber Ghassi Curry Recipe – is a traditional Mangalore (Mangalore is a city in Karnataka, in South India) curry made out of just Cucumbers as a the main ingredient. It is very similar to thicker versions of Sambar or Kootu or thicker curries/gravies that you get from Kerala.
Mangalore (in Karnataka) has a unique food culture – You’ll find a mix of Konkani cooking plus some Kerala influence with some Goan flavors mixed with traditional Karnataka cooking. Most, if not all dishes, substitute coconut oil (for regular cooking oil) which gives it a different yet delectable taste.
So recently when Cucumber Ghassi was prepared at home, I didn’t know it was from Mangalore. Apparently Ghassi is a regular curry dish in Konkani cuisine (Konkanis are an ethnic group found in Mangalore, Goa and a few parts of Kerala). I don’t however know why they call it Ghassi.
Now regardless this is a light curry yet delicious on the palate for a afternoon lunch. It is low on calories (because of the low-calorie dense Cucumbers) so you need not worry in over indulging. It goes perfectly well with steamed rice but it can also pair well with Chapathi or Rotis.
If you want to go full traditional Mangalorean, your lunch meal menu can consist of Steamed Rice, Cucumber Ghassi, Akki Roti and a simple Mango Pickle on the side.
You can always increase the spiciness quotient of the dish my increasing the amount of Chillies that are used in this curry.
Interested in more Mangalore Recipes – we have a Goli Baje, Mangalore snack recipe here
Check out more Indian curry recipes here.
Links to more Mangalore recipes and food websites and blogs:
Channa Ghassi – a Konkani specialty from Randap blog
Mangalore Chicken Ghassi Curry from The Spruce Eats.
Mangalore Cucumber Ghassi Curry
Grind together: Dry roast the spices separately and then grind them with coconut, tamarind and garlic.
- 7 nos Red chillies
- 1/2 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- 1/2 cup Coconut Fresh, grated
- 2 pieces Garlic
- 1 pieces Tamarind about the size of a small lemon
For the seasoning:
- 1 tablespoon Oil
- 1/4 teaspoon Mustard seeds
- 3 flakes Garlic crushed
How to make:
- Pressure cook sprouted green gram for 10 minutes.
- Chop onions into small pieces and the cucumber into small cubes.
- Add ground paste (spices) into the cooked green gram dhal along with salt and enough water.
- Cook until you get a thick gravy.
- Fry the seasonings in oil. Later add the onions and the chopped cucumber to this.
- Keep stirring till they are cooked.
- Add to the boiling gravy and cook for a few more minutes.
- Heat a little coconut oil, put some curry leaves and add it to the Ghassi.
- If you like, you can add a little more coconut oil once the Ghassi is ready.
- Garnsh with coriander and serve with Chapattis or steaming rice.