Ingredients:

• 1 tbsp – oil
• 15 – Shallots
• 1 – tomato, chopped
• 1/2 cup – soy granules
• 2 tbsp – massolu
• 1/2 tsp – salt
• 100 ml – water
• 2 – coconut, grated
• 24 – Dried red chillies
• 3 tbsp – Coriander seeds
• 1/2 tsp – Turmeric powder

Method:

1. Heat an iron kadai and dry roast grated coconut for 20 – 25 minutes.
2. Cook on low to medium heat or until the moisture dries up from the grated coconut.
3. At this point, add dried red chillies and coriander seeds to it.
4. Dry roast on low to medium heat for another 20 minutes or till it is golden in color.
5. Once you notice a color change in red chillies and grated coconut, transfer the coconut mixture into a mixer bowl and make a paste without adding water to it.
6. Transfer the massolu to another container and store it in a refrigerator for later use.
7. For gashi:
8. Boil soy granules according to the instructions shown on the packet. Squeeze out water and keep it aside.
9. Dilute 2 tbsp of massolu in 4 tbsp of water and make a smooth paste.
10. Heat oil in a wide pan and add shallots to it.
11. Fry it till it turns pink in colour.
12. Add chopped tomato and stir it well for 2 minutes.
13. Add soy granules and mix it well.
14. Add massolu paste and stir it well.
15. Add 1/2 cup of water and salt to it. Mix all the ingredients well.
16. Cover it with a lid and cook on low to medium heat for 10 – 12 minutes or until the gravy thickens.
17. Serve it with rice.
18. Recipe Courtesy: Niya Prakash’s World