Ingredients:
Peerkangai / Ridge Gourd – 1, washed,
peeled and cubed
Oil
Pearl or small Onion (chopped into tiny
pieces)
Tomato – 2, chopped
Garlic cloves - 5
Curry leaves
Fresh coconut pieces
Daliya / pottu kadalai – 3 to 5 tbsp
Jeera / Jeeragam – 2 tsp
Saunf / Soumbu – 1 tsp (just for the
flavor)
Red chilies / Green chilies (optional)
Turmeric powder / haldi powder / manjal
thul
Sambar Masala (It’s a homemade masala used
in Sambar and other curries)
Salt
Instructions:
- · My mom prepares most of the kulambu (curry) recipies in a clay pot, so in the first step heat the pot with water and boil cubed peerkangai and chopped tomatoes, along with turmeric powder and sambar masala, with the lid covered
- · Meanwhile, in a mixer jar add coconut, Jeera, Saunf, garlic, daliya, chilies and curry leaves (we add it in the paste so that benefits of curry leaves are not thrown away and wasted) and make a smooth paste
- · Heat oil in a tadka pan, add mustard and cumin seeds. When it splitters add chopped onions and curry leaves (optional at this stage, if you have already added it in the coconut paste) – saute for few minutes
- · Once the vegetable is cooked well, mash it roughly with a masher. Then add the coconut paste and salt to the cooked vegetable, mix well and allow it to boil for few minutes
- · Add the hot tadka of onion and curry leaves to the boiling curry, mix well and turn off the burner
- · Serve this curry as a side dish for Idli / Dosa / Appam / Uttappam. It tastes awesome.
