Saturday, December 26, 2009

Beerakaya Thokku Pachadi Recipe


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

For seasoning/poppu/tadka:

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.

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