Wednesday, August 7, 2013

Ridge Gourd Gravy / Peerkangai kuzhambu

Ingredients (serves for 2)

Ridge guard - 1 (big size)
onion - 1
green chilli - 5-8 nos
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - few
oil - 2 tsp
salt - as needed
tamarind - 1 gooseberry sized
asafoetida - 1 pinch


  • Peel off the sharp edged skin of Ridge guard and cut into small pieces. No need to peel off the skin completely.
  • Heat a vessel with 1 tsp of oil and add the ridge guard pieces. Cook it with 1/4 th cup of water ( 1 cup size = 150 ml)
  • Once cooked, cool it for 5 mins and grind it to a smooth paste

  • Cut the onions into big pieces (square shape) and slit the green chillies lengthwise. Soak the tamarind in 1 1/2 of water and take out the tamarind juice.
  • Heat a vessel with 1 tsp of oil, add mustard seeds, urad dal, onions, green chillies, salt and asafoetida.
  • Fry till the onions get transparent and add the tamarind juice. let it boil for 5 mins. 
  • Add the grounded paste and cook it for 2 - 5 mins. If you want more spicier, you can add chilli powder.

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