About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Thursday, September 25, 2008

Gashi - A Konkani delicacy


Apart from Kannada, South Kanara and Udupi districts of Karnataka have two other local languages - Konkani & Tulu. Both the local communities have a very distinct culture and tradition. And when it comes to food... Oh, they both have a very rich and authentic cuisine... Both relying heavily on coconut !!

Gashi is one such authentic Konkani dish, that is a coconut based gravy and is eaten with hot steamed rice. White or Black chickpeas are cooked with other veggies like potato and yam/Jackfruit etc. This dish is also served for lunch and dinner at the Venkataramana Temple in Mangalore during  the famous "Car Festival". Here is what the Internet has to say about the famous Venkataramana Temple and Car Festival- OurKarnataka.com

Off this goes to Deepa from Recipes n More for this month's RCI event RCI-Konkan Cuisine. I am just on time, phew!!!!! Thank God I made it... I was so worried that I would be late!!! :D

Thanx to my other friend Deepa for getting me this authentic recipe from her mom.....And, thanks aunty for giving me the recipe in such detail, that I could barely go wrong!!!! :)


1 cup White/Brown Chickpeas, soaked in water over-night

1/2 cup Potatoes, cooked and chopped into cubes

1/2 cup Yam, cooked and chopped into cubes

3/4 - 1 cup Grated coconut, fresh/frozen

3-4 Dry red chilies, low-medium spiced

1/4 tsp Tamarind paste

1/2 tsp Mustard seeds

3-4 Curry leaves

1-2 tbsp Oil (Coconut oil, preferably)


  1. Pressure cook chana with some salt & water for about 3 whistles or until done; Keep aside.
  2. Dry roast red chilies for a minute or two; Grind to a paste with coconut and tamarind; Add water as required.
  3. Combine the cooked chana, potatoes and yam in a vessel; Add the masala paste and boil for a couple of minutes;
  4. Add salt as required and mix well; You could even add some water to get the desired consistency.
  5. Temper with mustard seeds and curry leaves; Serve hot with steamed rice, idlis or even dosas! Note: You could use any oil for tempering, but sticking to the authentic way of using coconut oil takes this dish to an entirely different level. The flavor the coconut oil adds to the dish is unmatched!!!

Prep Time: About 30-40 mins;

Serves: About 2-3 people;


amna said...

oooh i love the combo of yam, potato and chickpeas!

sra said...

This sounds very tasty, I am apprehensive about the yam being part of the mix, though!

Finla said...

Never had this, but i am sure going to make them. Have bookmarked it as i am alwayslooking for new ways to cook chickpea

Priya said...

This combo looks rich and delicious. I am surely giving it a try this weekend. Same pinch with Sra's thought, I might skip the yam :D

Vanamala Hebbar said...

Nice recipe ramya. Looks nice pic

Richa said...

mmmmm...am ready to dig into that yummy plate, lovely gravy :)

Frederick said...


You can say that again! The flavor that coconut oil adds to this dish and countless others is truly unmatched! Plus, you get to protect your body from all kinds of harmful organisms because coconut oil has remarkable antibacterial, antiviral, antifungal, etc. properties you won't find in almost any other oil or fat.

Okay then. It's time to go to the kitchen to try some Gashi.

Your Drugstore in a Bottle

Unknown said...

I have all the ingredietns..looks delicious..

anudivya said...

Lovely recipe!
But I must say... that plate (red)the food is on looks gorgeous!

Deepthi Shankar said...

I have never had gashi .. sounds really good I dont like yam though .. thatz a lovely presentation with the pic

R said...

My Mil used to make it with same ingredients and different recipe name.. Your Gashi looks yummy!

Rohit Kadam said...

Now I dont have time to let the chickpeas soak overnight! What if I pressure cook them forcefully until cooked. Does it matter? I mean the taste would definitely change isn't it...!

Ramya's Mane Adige said...

Thanx people!! glad y'all liked it...

Well, if you do it that way, the chickpeas would remain a little hard and wouldnt get cooked that well. You could try using canned chickpeas instead!

Uj said...

Hi Ramya,
Chane ghashi looks yummy. The way they make it temple tastes so different. It may be due to the mass cooking but I just love food made at Venkatramana temple..

Anonymous said...

I've just discovered your site, thank you for all of the great recipes! This one looks especially delicious, I'm bookmarking it to try this week :)

Anonymous said...

Hi ! Ramya,

Nanu Oorige hoda thakshana yella

uppinakayi,gojju maadisikondu majaa madu udu.

EE site thumba istha aayithu.Evatthu illina kobbari mittai refer maadi tayarisiddene.Chennagi banthu.Innu nanu illige regular agi baruve.Thanks,Bye

A Kannadiga

Sweety said...

Hi Ramya,

I am swetha, Vanamala's sister.
This recipe looks interesting.. can this be made without yam?
Let me know at swetha.vasan@gmail.com

Anonymous said...

Hi, I tried out this recipe and it came out perfectly!The compliments were worth the effort to prepare all konkani ugadi dishes. Thanks for the recipes, they are of great help to me. My husband is Konkani and loves it when I try out recipes which are typically used in Konkani households.

Unknown said...


Gassi is a tulu word meaning curry, originally made with chicken and fish.It has been adapted by the Konkani communities as well, but its origins are tulu

Anonymous said...

Tulu ppl says koddel as Gassi..