Ridgegourd paruppu kadaiyal
I learnt this Chettinad style recipe from a cookery show. What really stands out is the seasoning - be generous about it. The small onions, garlic and cumin seeds give the bland ridgegourd, a tasty spin. Serve it with hot steamed rice with ghee, a spicy thogaiyal/chutney or even a roasted pepper paapad.
Ridgegourd paruppu kadaiyal
I learnt this Chettinad style recipe from a cookery show. What really stands out is the seasoning - be generous about it. The small onions, garlic and cumin seeds give the bland ridgegourd, a tasty spin. Serve it with hot steamed rice with ghee, a spicy thogaiyal/chutney or even a roasted pepper paapad.
Open in Cookpad AppSteps
- 1
Soak thuar dal and moong dal in hot water for atleast 15 minutes
- 2
Add turmeric powder and 2 drops of oil to the soaked dals.
- 3
Cook in pressure cooker for 3 whistles in medium flame and 5 minutes in low flame
- 4
In another pressure pan, take ridgegourd, tomato, coriander leaves, red chillies along with a cup of water.
- 5
Cook in pressure pan for 2 whistles
- 6
Once the pressure is released from both cookers, mix the cooked dals and the vegetables in a bigger bowl.
- 7
Mash them together with a hand masher ("mathu" in Tamil)
- 8
Add required salt
- 9
In a kadai, heat oil+ghee. Fry the seasonings - mustard, jeera, urad dal, hing, garlic, small onions and curry leaves.
- 10
Pour the seasonings on top of the dals+veggies mashed mixture.
- 11
Mix well and let it sit for 5-10 minutes before serving.
Cooksnaps
Similar Recipes
More Recipes
-
-
Debbie's Chicken Caesar Pasta Salad
-
-
-
-
Honeycomb (Cow Stomach & Intestine) Tripe Stew/Curry
-
-
-
-
-
Salmon with Spicy Maple Brown Sugar Glaze
-
Easiest Peanut Butter cookies!
-
-
-
Healthy yoghurt grilled chicken
-
Cheesy biscuit topped chicken pot pie
-
-
-
-
-
-
-
Stir-fried Beef with Fresh Bamboo Shoots
-
Comments