skin of 2 large ridge gourds, wash and peel the skin (prepare another dish with the peeled ridge gourd)
2 green chillis
1-2 dry red chillis, tear and de-seed
1 tbsp split gram dal/minappa pappu
1 tsp cumin seeds
very small lemon sized tamarind
2 tsps oil
1/2 tsp mustard seeds
1-2 dry red chillis
big pinch asafoetida/inguva/hing
few fresh curry leaves
1/2 tsp oil
1 Heat a tsp of oil in a cooking vessel, add split gram dal, cumin seeds and red chillis and stir fry for a few seconds till the dal turns red. Remove and keep aside.
2 In the same vessel, add another tsp of oil and add the green chillis and saute for a mt. Add the ridge gourd peels (chop them into small pieces) and fry on medium heat for 4-5 mts. Add the tamarind to it and leave aside to cool.
3 Once cool, grind the dal-cumin-red chillis first till coarsely ground, add the rest of the sauteed ingredients along with tamarind and salt and grind to a slightly coarse paste.
4 Heat half a tsp of oil in a pan, add mustard seeds and let them pop, add curry leaves and dry red chillis followed by asafoetida and stir fry for a few seconds.
5 Pour the seasoning over the ground pachadi and serve with hot rice.