Saturday, August 18, 2012

Kadale Gasi

Kadale Gasi is very famous in udupi ,i never learnt this before my marriage ,but my Dh loves gasi so after doing some research i prepared this for the first time it came out can add other vegetables too with kadale like mangalore southekayi,wintermelon,red kumbalakyi
 Here is the reciepe

1 cup Mangalore southekayi
1 cup kadale ( Chick peas or dried peas or black eyed peas.)
lemon sized tamarind soaked in water
1 tbsp Jaggery
Turmeric powder
Salt to taste
 2 tbsp toor dal

Masala for grinding
Coriander seeds - 1 tsp
Urad Dal - 2tsp
methi seeds - 1/4 tsp
red chillies - 4 or 5
Coconut grated a handful

For Ogarne/Tampering

1 tsp oil
1tsp mustard seeds
1tsp urad dal
3-4 curry leaf
1 dry red chilli

Soak the peas/channa for a day and cook.cook the toor dal in the pressure cooker .
In a pan add the kadle and any vegetable to this add tamarind juice,jaggery ,turmeric,salt to taste and cook until the vegetable is done after which add the  toor dal and cook for a minute
Wet roast the above all 4 ingredients in little coconut oil in medium heat.
Grind the roasted masala with grated coconut.
Put the masala to the cooked peas and vegetable and pour a bit of water and mix well. Let it boil for a minute or two.
Season with mustard seeds and curry lvs.
Serve hot with rice or roti


Kokum is a dark purple colored fruit obtained from Garcinia indica, a tropical evergreen type of plant. Being cultivated in warm and moderated climate it is found extensively in Western parts of India and Malaysia. Almost all the parts of the tree, be it fruit, leaves or the seed, and have unique importance. The oilseed is, however, regarded as an essential cooking spice. Tasting sweet and sour kokum enhances the original flavors of the dish. The well known Kokum recipes are mainly the appetizing soups which are regarded as a remedy in diarrhoea and heart troubles.

Kokum also known as punarpuli in tulu has sme medicinal value in them ,you can read them here ,this rasam is very easy and fast to prepare,before talking more about the kokum,HERE IS THE RECIPE.


6-8   Kokum
3 Cups Water
11/2 tbsp  Jaggery
2-3  Green chilli
Salt to taste
a pinch of asefoetida

For Ogarne /Tampering
1 tsp Oil
1 tsp Ghee/Thuppa
1 tsp Mustard Seeds
1 tsp  Urad Dal
2-3 Curry leaf
1 Garic pod grated
 1 red chilli (Byadagi menasu)

Wash and Soak the Kokum in water for half an hour ,later to this water with punarpuli skins add 3 cups of water ,green chilli ,jaggery ,salt to taste boil this mixture for 10 mins.
In a pan add the oil and ghee after it heats up add the mustard seeds,urad dal ,curry leaf ,dry red chilli after it splatters at the end add the grated garlic and pour it in the Rasam.
Serve hot this Rasam with Rice and Ghee..