Mullangi Kuzhambu | Chettinad Mullangi Masala Kulambu | Radish Kara Kuzhambu

Here is an yummy and tasty Chettinad style masala kuzhambu adding Radish /Mullangi. This mullangi masala kuzhambu is a great replacement for my usual mullangi sambar, mullangi poriyal and mullangi chutney. We all loved it.

Radish has amazing health benefits. It is rich in antioxidants, calcium and potassium. Helps to treat Jaundice, Osteo arthritis, respiratory disorders etc. But whenever we cook Radish at home, its funky smell dominates the entire house. Many people hates Radish just because of this bad odour. So I usually saute the radish in little oil for few minutes before cooking in a pressure cooker while making sambar or poriyal. It helps to suppress the smell to some extent.

In this Chettinad style masala kuzhambu, the addition of spices overcomes the dominating mullangi smell and it takes the kuzhambu to the next level both in taste and flavor. In my house, Sendhil doesn’t like kurma based kuzhambu recipes for rice. Surprisingly he loved this kulambu a lot. Thanks to Sharmilee for this wonderful recipe. I am sure, I will include this kuzhambu in my regular lunch menu and make it often.

Friends, do try this Mullangi masala kuzhambu if you haven’t tried it so far. You will love it for sure. For variations, you can use chow chow, Knol khol, ridge gourd, brinjal, drumstick and even potato instead of radish. Now lets go to the recipe with a video.

  

Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice

Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice

 

Cuisine: Chettinad

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

To temper Cooking oil - 1 tbsp Cinnamon - 1 inch Bay leaf - 1 Fennel seeds - 1/4 tsp Radish - 3 Small onion - 10 to 15 Garlic - 10 cloves Curry leaves - few Red chilli powder - 3/4 tsp Coriander powder - 1 tsp Salt & water - as needed Coriander leaves - to garnish To saute and grind Cooking oil - 1 tbsp Big onion - 1 Tomato - 1 Fennel seeds - 1/2 tsp Grated coconut - 1/4 cup

HOW TO MAKE MULLANGI KUZHAMBU

1. Wash and peel the skin of Mullangi / Radish. Chop into round slices. Set aside.
2. Wash and peel onion, garlic. Heat oil in a kadai. Saute onion, tomato.
3. Grind it along with coconut and fennel seeds to a smooth paste. Set aside.
4. Heat oil in a pressure cooker. Saute Cinnamon and bay leaf. Saute onion, garlic and radish slices.
5. Add red chilli powder, coriander powder and saute for a minute. Then add ground tomato paste and required water.
6. Lastly add the salt. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
7. You can see a layer of oil floating on top. Check the consistency. If its watery, boil for sometime.
8. Garnish with coriander leaves and serve with plain rice. 

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Radish / Mullangi. Slice into thin roundels. Wash and peel small onion, garlic cloves. Set aside. Heat oil in a kadai. Saute onion, tomato till mushy. Take them in a mixie jar. Add grated coconut, fennel seeds and grind everything to a smooth paste. Set aside. Heat oil in a pressure cooker base. Add cinnamon and bay leaf. Saute onion, garlic cloves and Radish slices. Saute for a minute. Add turmeric powder, red chilli powder and coriander powder. Add the ground tomato paste, salt and mix well. Saute for a minute. Add required water and pressure cook everything for one whistle in low flame. Open the cooker after the steam is released naturally. When you open the cooker, radish will be cooked well and you can see a layer of oil floating on top of gravy. Check the consistency and add more water, boil for a minute and garnish with coriander leaves. Serve with plain rice. Enjoy !

Note

Adjust the quantity of spice powders as per your taste. You can skip fennel seeds while sauting onion garlic. Use small onions for best taste and flavor. Saute Radish along with onion and garlic. It helps to reduce the raw smell of Radish while cooking.

Try this easy, yummy, one pot Mullangi masala kuzhambu and enjoy with some poriyal and papad.

Technorati Tags: Mullangi kuzhambu,mullangi masala kuzhambu,mullangi kara kuzhambu,mullangi kulalambu,mullangi recipes,Radish recipes,chettinad recipes,chettinad masala kuzhambu

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Sorakkai Kuzhambu | Bottle Gourd Gravy For Rice, Roti | Sorakkai Kurma Kuzhambu

Here is an yummy and tasty Kurma like gravy / Kulambu with Bottle gourd. We call it as Sorakkai kuzhambu in Tamil. Sorakkai is known as Lauki in Hindi, Chorakka in Malayalam, Sorakaya in Telugu, Sorekayi in Kannada. I try to include sorakkai in our menu at least once in a week. So I keep looking for different recipes with bottle gourd.

Recently I came across this Surakkai kulambu in Mullai’s blog. Recipe sounded more like kurma kulambu with all the whole garam masala in it. As usual I made it directly in my pressure cooker to ease the job. It came out so well with a layer of oil floating on top.

Friends, do try this easy and yummy Sorakkai kuzhambu. You will love it. You can use chow chow/ Chayote, snake gourd instead of Sorakkai.

Sorakkai kuzhambu | Bottle gourd gravy for rice, roti

Sorakkai kuzhambu recipe for rice, roti in a pressure cooker

 

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Bottle gourd - 1 Onion - 1 (finely chopped) Tomato - 1 Ginger - 1 inch piece Garlic - 5 Green chili - 1 (optional) Turmeric powder - 1/4 tsp Red chili powder - 1 tsp Coriander powder - 2 tsp Salt - as needed Cooking Oil - 2 tbsp Cinnamon – 1 inch piece Cloves – 1 Fennel seeds – 1/4 tsp Bay leaf - 1 Curry leaves - few Coriander leaves - to garnish To grind Grated coconut - 1/2 cup Fennel seeds - 1/2 tsp Cashew nuts - 5 Water - as needed

HOW TO MAKE SORAKKAI KUZHAMBU

1. Wash and slice the skin of bottle gourd. Chop into cubes.
2. Grind all the ingredients given under “ to grind” to a smooth paste.
3. Heat oil in a pressure cooker. Add in cinnamon, cloves, fennel seeds and bay leaf.
4. Saute onion, curry leaves, green chilli, tomato, ginger, garlic pieces, chopped bottle gourd till tomato turns mushy.
5. Add turmeric powder, chilli powder, coriander powder and salt.
6. Add the ground coconut paste along with required water. Mix well.
7. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
8. Mix well and garnish with coriander leaves. Serve hot with rice or roti.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of bottle gourd. Chop into cubes. Set aside. Grind all the ingredients given under “ To grind “ to a smooth paste. Heat oil in a pressure cooker. Add in cinnamon, cloves, fennel seeds and add bay leaf. Saute onion, green chilli, tomato, ginger, garlic and cook till tomato turns mushy. Now add the chopped bottle gourd pieces and mix well. Add turmeric powder, dhania powder, chilli powder and salt. Add the ground coconut paste along with required water. Mix well. Close the cooker and cook in high flame till steam releases from the nozzle. Now put the weight valve as soon as steam comes out. Lower the flame completely and cook for one whistle in low flame. Switch off the flame. Once the pressure releases, open the cooker. You can see a layer of oil floating. Mix well and check for the consistency. If the gravy is thin and watery, boil for few minutes till it reaches kuzhambu consistency. If the gravy is too thick, add little more water and boil for a minute. Garnish with coriander leaves and serve with rice. Enjoy !

Note

Adjust the quantity of spices as per your taste. Do not add more water in the cooker because bottle gourd is a water vegetable. So it leaves water while cooking.

Try this easy, healthy and one pot sorakkai kuzhambu for rice and roti. You will love it

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Chow Chow Kuzhambu Recipe – Chayote Gravy For Rice, Chapathi, Dosa

Usually I make Chow chow kootu and poriyal as side dish for rice Or I make sambar for rice adding chow chow. As I bored of making the same recipes with chow chow, I was looking for a change from these usual stuffs. I found this interesting chow chow kuzhambu and tried it for our lunch. It tastes more like kurma kuzhambu as it has spices like cinnamon and cloves. I loved its flavor. I mixed with plain rice adding a dash of ghee and enjoyed it.

Not only for rice, this chow chow kuzhambu tastes great for chapathi, idli, dosa as well. Just adjust the consistency of this kuzhambu, make it thick or thin and serve with the main dish accordingly.

Friends, do try this easy, yummy Chow chow kulambu easily in a pressure cooker as shown in this recipe. Even bachelors and office goers can try this gravy for your lunch box and dinner. I am sure you will love it with rice, idli dosa and chapathi.

Chow chow kuzhambu recipe

Chow chow kuzhambu recipe for rice, idli, dosa and chapathi

 

Cuisine: South Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Chow chow / Chayote - 2 ( small ones) Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/4 tsp Curry leaves - few Asafoetida / Hing - a pinch Big onion - 1 (finely chopped) Salt and water - as needed Coriander leaves - to garnish To dry roast and grind Coriander seeds - 2 tsp Cumin seeds - 1/2 tsp Pepper corns - 1/2 tsp Cinnamon - 1 inch piece Cloves - 2 Red chilli - 2 Grated coconut - 2 tbsp Tomato - 1 big or 2 small

HOW TO MAKE CHOW CHOW KUZHAMBU

1. Wash and peel the skin of chow chow and chop into cubes.
2. In a kadai, dry roast the coriander seeds, red chilli, cumin seeds, pepper, cinnamon and cloves. Remove and grind to a coarse powder adding grated coconut.
3. Lastly add one chopped tomato and grind to a smooth paste. Set aside.
4. Heat oil in a cooker base. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing.
5. Add onion and saute for few minutes. Add the chopped chow chow pieces, turmeric powder, salt and saute well.
6. Add the ground tomato masala paste and saute for a minute. Add required water. Mix well, check for taste and pressure cook in low flame for one whistle.
7. Remove after the pressure is released naturally. Oil floating chow chow kuzhambu will be ready.
8. Check for consistency and boil more if watery.
9. Lastly garnish with coriander leaves and serve hot with plain rice, idli, dosa and chapathi. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of chayote/ chow chow and chop into cubes. Set aside. In a kadai, dry roast coriander seeds, red chilli, cumin seeds, pepper, cinnamon and cloves. Remove and grind to a coarse powder adding grated coconut. Add chopped tomato and grind to a smooth paste adding required water. Set aside.   Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal , hing, curry leaves. Add finely chopped onion and saute till transparent. Add chopped chow chow pieces. Saute for a minute. Add the ground masala paste and saute for few minutes. Add required water, salt and turmeric powder. Mix well and check for taste. If required, add salt and red chilli powder. Close the lid and pressure cook in low flame for one whistle. Switch off the flame. Open the cooker once the pressure releases naturally. Once you open the cooker, you can see a layer of oil floating on top. Check for consistency. Add water if its too thick. If its watery, boil for few minutes till you get desired consistency. Lastly garnish with finely chopped coriander leaves. Serve with rice. If you are serving for chapathi, make this kuzhambu thick like kurma and serve it. Enjoy !

Note

Add more red chillies while roasting for spicy taste. Adjust the consistency of this gravy as per your requirement. If you are serving for rice, idli, dosa, make it semi thick. If its for chapathi, make it thick.

Try this easy, yummy Chow chow kuzhambu and enjoy !

 

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Murungakkai Kuzhambu – Drumstick Masala Kulambu For Rice

My parents were with me in Bangalore for the past one month. My father like kurma based kuzhambu varieties for rice. So I tried this Murungakkai masala kuzhambu for our lunch. We all loved it. Its a very simple recipe with tomato base.  I made it directly in a pressure cooker. So it took less time to prepare.

Friends, if you are looking for some easy Drumstick kuzhambu recipe with mild masala flavor, this is for you. Do try it and share your feedback with me.

 

Murungakkai kuzhambu recipe / Drumstick kulambu

Murungakkai kuzhambu recipe / Drumstick kulambu for rice

 

Cuisine: South Indian

Category: side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Drumstick - 2 Ripe Tomato - 2 Small onion - 15 OR big onion - 2 (finely chopped) Garlic - 10 cloves Curry leaves - few Turmeric powder - 1/4 tsp Sambar powder - 1/2 to 1 tsp Salt - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cinnamon – 1 inch piece Cloves - 2 To grind Grated coconut - 1/4 cup Fennel seeds - 1/2 tsp

HOW TO MAKE MURUNGAKKAI KUZHAMBU

1. Wash and chop drumstick, onion, tomato, garlic.
2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, Cinnamon and cloves.
3. Saute onion, garlic, curry leaves till transparent. Add tomato and saute till mushy.
4. Add turmeric powder, sambar powder and salt. Saute for a minute.
5. Grind coconut and fennel seeds to a smooth paste. Add to the cooker.
6. Add required water and mix well. Keep the chopped drumstick in a box and place it inside the cooker without adding water.
7. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
8. Take the drumstick bowl and add to the kuzhambu. Mix well and serve with rice.

METHOD - STEP BY STEP PICTURES

Wash and chop Drumstick into finger size pieces. Chop onion, tomato and garlic finely. Keep the chopped drumtsick in  a bowl.  Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, Cinnamon and cloves. Saute onion, garlic and curry leaves till transparent.  Add tomato and saute till mushy. Add turmeric powder, salt, sambar powder and mix well. Grind coconut and fennel seeds to a smooth paste. Add to tomato mixture. Mix well. Add required water. Take chopped drumstick pieces in a bowl and keep it inside the cooker. No need to add water to drumstick pieces. Close the pressure cooker and cook in low flame for one whistle. Switch off the flame and open the cooker after the steam is released. Remove the drumstick bowl and add to the cooker. Mix well and check for consistency. Boil for few minutes if its watery OR add little water if its too thick. Garnish with coriander leaves and serve hot with rice.

Note

Adjust the quantity of spice powders as per your taste. For variations, you can grind cinnamon and cloves along with coconut instead of sauting in oil.

Try this easy and tasty Murungakkai kuzhambu for rice and enjoy !

Technorati Tags: Murungakkai kuzhambu,murungakkai kulambu recipe,drumstick kuzhambu,drumstick kuzhambu recipe,kuzhambu varieties,kulambu varieties

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Mangalore Padengi Batata Gassi Recipe–Sprouted Green Gram Curry

Here is a yummy, tasty Mangalorean style sprouted Green gram curry known as Padengi Batata Ghassi i.e Green gram potato gravy for rice, roti and dosa. I was looking for some interesting gravy with sprouted green gram and I came across this recipe in YouTube. Basically we love Karnataka style gojju and this is one such gravy. Looks and tastes similar to gojju but this is a Mangalorean version which is popularly called as Ghassi.

I read that Mangaloreans make this gravy for festivals like Ganesh chaturthi, Dussehra and Gokulashtami along with other dishes. It tastes so good and its super healthy too. I referred many recipes and came up with this version. We all loved it very much. I am sure, I will make it more often in my kitchen.

Friends, do try this easy and yummy Mangalore special Padengi batata ghassi recipe and enjoy with rice, roti and dosa.

Mangalorean Padengi Batata Ghassi Recipe

Mangalorean Padengi Batata Ghassi Recipe for rice, roti and dosa

 

Cuisine: Mangalore

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Green gram sprouts / Moong sprouts - 1 cup Potato - 1 (cubed) Coconut oil - 1 tbsp Big onion -1 Tomato - 1 Tamarind - Small gooseberry size Salt and water - as needed To roast and grind Cooking oil - 1 tbsp Big Onion – 1/2 Coriander seeds - 1 tbsp Byadgi Red chilli - 3 to 4 Cumin seeds - 1 tsp Methi seeds – 1/4 tsp Garlic cloves - 2 Curry leaves - 10 Grate coconut - 1/2 cup Cinnamon - 1 inch (optional, I used it) To temper Cooking oil - 1 tbsp Mustard seeds - 1 tsp Crushed Garlic cloves with skin - 3 Dry red chilli - 1 Asafoetida / Hing - 1/2 tsp Curry leaves - few

METHOD

1. Heat oil in a kadai. Saute cinnamon(optional) , coriander seeds, methi, cumin seeds, red chilli.
2. Add onion, garlic and saute well. Lastly switch off the flame and add grated coconut. Mix well and cool down.
3. Grind to a smooth paste adding water. Set aside.
4. In a pressure cooker base, add the moong sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Mix well and pressure cook in low flame for one whistle.
5. Open the cooker and add the coconut paste. Mix well and roll boil till thick and flavourful.
6. Lastly, heat oil and temper mustard seeds, crushed garlic cloves, red chilli, curry leaves and hing. Add to the cooker and garnish with coriander leaves.
7. Serve hot with plain rice, roti and dosa. Enjoy !

METHOD - STEP BY STEP PICTURES

Heat oil in a kadai. Add cinnamon (optional), coriander seeds, methi seeds, cumin seeds and red chilli. Saute for a minute. Add onion and garlic cloves. Saute well. Switch off the flame and add the grated coconut at the end. Mix well and let the mixture cool down. Grind to a smooth paste adding required water. Set aside. In a pressure cooker, take the green gram sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Add required water and pressure cook in low flame for one whistle. Open the cooker lid after the steam is released naturally. Add the ground coconut paste. Mix well and check for taste. Add salt and chilli powder if needed. Let the gravy roll boil till it reaches desired consistency. Temper the ingredients given under "to temper" and add to the gravy. Mix well and boil for few seconds till gravy reaches desired consistency. I made it semi thick to suit rice, roti and dosa. Enjoy !

Note

Adjust the quantity of red chillies as per your taste. Use Byadagi red chilli for bright color gravy. Cinnamon is completely optional to grind. I used it after seeing few Ghassi recipes with Cinnamon. You can skip potato if you don’t like it. Traditionally Hog plum is also cooked along with sprouts. But I din’t use it.

Try this Mangalore special Sprouted green gram curry and Enjoy !

Technorati Tags: Ghassi recipe,Mangalore gassi recipe,sprouts gassi,sporuted green gram curry,Mangalore green gram curry,green gram potato curry,padengi batata gassi

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Hagalakayi Gojju – Karnataka Bitter gourd curry recipe

Karnataka brahmin style bitter gourd curry / Hagalakayi gojju is an yummy gravy for rice. This is the first time I am trying this recipe. It came out so well and yummy. There are many versions for this recipe. But this is a no onion, no garlic Udupi Brahmin style Hagalakayi gojju. I followed this recipe from a YouTube channel.

I am happy to include this recipe in my bitter gourd recipes list. I am sure I will make it often. Even Raksha had this gojju without any complaints as it has a mild sweet taste. Friends, if you are a bitter gourd lover, you must try this recipe for sure. Ok, lets see how to make Karnataka Brahmin style Hagalakayi gojju /Bitter gourd curry recipe with step by step pictures.

 

Bitter gourd curry - Hagalakayi gojju recipe

Bitter gourd curry - Hagalakayi gojju recipe

 

Cuisine: Indian

Category: side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Ingredients for dry roasting and grinding Urad Dal - 1/2 tbsp Sesame seeds - 1 tbsp Cumin seeds - 1/2 tbsp Fenugreek seeds - 1/4 tsp Grated coconut - 3/4 cup ( I used fresh) Red chilli - 8 (Byadgi chilli) Bitter gourd - 1 (Finely chopped) Tamarind - Small lemon size Jaggery - 1 tbsp Salt & water - as needed For Tadka: Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Red chilli - 1 Hing (asafetida) - 1/4 tsp Curry leaves - few Coriander leaves - to garnish

BITTER GOURD CURRY / HAGALAKAYI GOJJU

1. Wash and chop bitter gourd finely.
2. Heat a kadai and dry roast all the ingredients giver under “ roast and grind”.
3. Cool down and grind to a smooth paste. Set aside.
4. Heat oil in a cooker. Splutter mustard seeds, red chilli, hing and curry leaves.
5. Add finely chopped bitter gourd and saute for few minutes.
6. Add the ground masala, tamarind extract, jaggery, salt and water. Pressure cook in low flame for 2 whistles.
7. Open the cooker and check the consistency. Boil till it becomes thick but pourable.
8. Serve with plain rice adding ghee and enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop bitter gourd finely. Heat a kadai and dry roast all the ingredients given under “roast and grind”. Lastly add coconut, roast for few minutes and switch off the flame. Cool down and grind to a smooth paste. Set aside. Heat oil in a pressure cooker base. Splutter mustard seeds, red chilli, curry leaves, hing and asafetida. Add finely chopped bitter gourd and saute for few minutes till bitter gourd shrinks in quantity. Now add tamarind extract, jaggery, salt and ground masala paste. Add required water and mix well. Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released naturally. You can see a layer of oil floating in top. Check the consistency. If its watery or thin, boil for few minutes to become thick but pourable. Serve with plain rice adding few drops of ghee. Enjoy !

Note

Adjust the quantity of tamarind and jaggery as per the bitterness of bitter gourd. Consistency of this gojju should be thick.You can adjust it as per your preference.

Try this Karnataka, Brahmin style Hagalakayi / Bitter gourd gojju.

Technorati Tags: Hagalakayi gojju,hagalakayi gojju recipe,bitter gourd curry,bitter gourd curry recipe,Karnataka bitter gourd curry,brahmin style hagalakayi gojju

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Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe

Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe is an easy and interesting kuzhambu recipe I came across recently in a Youtube channel. Its a Tamil nadu village style peerkangai kadayal recipe adding milk. Its a very simple and easy recipe. This recipe is without coconut and no grinding job too. 

Usually I make my MIL’s peerkangai chutney and peekangai thol thogayal at home. I have also shared a North Indian style Turai ki sabji. I am happy that I tried this simple peerkangai paal kulambu. Everyone loved it. So I can make it often in my kitchen. For variations, you can make it thick and serve as peerkangai paal kootu.

Friends, do try this easy ridge gourd milk curry / Peerkangai paal kuzhambu recipe and enjoy with plain rice adding ghee.

Check out my other ridge gourd recipes

• Ridge gourd kootu

• Ridge gourd poriyal

• Andhra style ridge gourd dal

• Ridge gourd kuzhambu

• Karnataka heerekayi palya

• North Indian turai ki sabji

Ridge gourd milk gravy / Peerkangai paal kulambu recipe

Ridge gourd milk gravy / Peerkangai paal kulambu recipe - A simple side dish for rice.

 

Cuisine: South Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ridge gourd - 1 Big onion - 1 Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Rice flour - 1/2 tsp Salt and water - as needed Boiled and cooled milk - 1/2 cup Cooking oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Chana dal – 2 tsp Curry leaves - Few Hing / Asafetida – 1/4 tsp

HOW TO MAKE PEERKANGAI PAAL KULAMBU

1. Wash and peel the skin of ridge gourd. Chop finely.
2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves.
3. Saute onion till transparent. Add chopped ridge gourd pieces. Saute till it shrinks and becomes soft. Add little water, cover cook for few minutes.
4. Now add turmeric powder, sambar powder and salt.
5. Mix well and boil for a minute. Lastly add milk, rice flour paste diluted in little water.
6. Mix well and boil till gravy reaches desired consistency. Remove and serve with plain rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of ridge gourd. Chop finely. Chop onions finely. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves. Add onion and saute till transparent. Add chopped ridge gourd pieces and saute till it becomes soft. Add little water, cover cook for sometime. Now add sambar powder, turmeric powder and salt. Mix well and boil till its raw smell goes off. Lastly add boiled and cooled milk. Simmer the flame. Mix rice flour in 1/4 cup of water and add to the gravy. Mix well and boil till the gravy reaches desired consistency. Switch off the flame and garnish with coriander leaves. Serve with plain rice and enjoy!

Note

For variations, you can add one finely chopped tomato and saute with onion. You can use green chilli instead of sambar powder. Original recipes dint call for rice flour. But I used it to give some thickness to the kulambu. For variations, you can make it thick and serve as peerkangai paal kootu.

Try this simple ridge gourd gravy for rice and enjoy !

Technorati Tags: ridge gourd kuzhambu,peerkangai paal kulambu,ridge gourd gravy,peerkangai paal kuzhambu,ridge gourd recipes,peerkangai recipes