Beerakaya Pachadi

Ridge Gourd Chutney

This is my submission for the event-Food In Colors – Green at Tongue Ticklers.

Ingredients:

Ridge gourd or beerakaya-1
Green chillies-5
Cumin seeds-1teaspoon
Tamarind-small berry sized
Turmeric powder-a pinch
Garlic cloves-2
Salt-1 tablespoon
Oil-1 tablespoon

For Seasoning: Red dry chilli pieces-4, curry leaves-a few and urad dal or black gram-1 teaspoon.

Method:

1. Peel off the ridge gourd and cut it into small pieces. There is no need to peel it finely. Leave a little bit of skin as it helps to thicken the chutney and gives it a nice colour.
2. Heat the oil in a vessel and add the slitted green chillies, cumin seeds, tamarind, garlic and turmeric powder.
3. Fry them on a medium flame until they turn light brown in colour and transfer them into a bowl. Now add the ridge gourd pieces to the oil and cook them until the oil separates.
4. Transfer them into the mixer jar and add the fried ingredients and salt. Grind them into a paste.
5. Heat the oil and add the dry chillies, curry leaves and urad dal and fry for a few seconds. Add it to the ground chutney and serve it with hot rice or dosa.

Gongura Pappu

Ingredients:

Toor dal-2 cups
Erra gongura (tender red sorrel leaves)-2 cups
Chopped green chillies-4
Chopped onions-2
Turmeric powder-1/4 teaspoon
Red chilly powder-1 tablespoon
Garlic cloves-2 or hing-a pinch
Salt-1 tablespoon
Oil-2 tablespoons

For Seasoning:
1 teaspoon mustard seeds, one teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon gram dal, ¼ teaspoon fenugreek seeds, 3-4 dry chilly pieces and a few curry leaves


Method:

1. Wash the dal and cook until it becomes soft.
2. Add gongura leaves, chopped green chillies, half of the chopped onion, turmeric powder, red chilly powder and salt to it and cook it for eight minutes on medium flame.
3. Heat oil in a pan and add the dry chillies, garlic, gram dal, urad dal, fenugreek seeds, mustard seeds, cumin seeds, remaining chopped onion and curry leaves.
4. Fry them until they turn brown in colour and add it to the cooked dal.
5. Serve it with hot rice and papad.