Kaddu ki Sabzi | Kaddu Ki Sabji Recipe | Yellow Pumpkin Sabzi Recipe

North Indian style pumpkin curry was in my try list for long time. When I was looking for some good recipes, I came across Kaddu ki sabzi recipes like Bengali style, Maharashtrian style and Gujarati style with some minor changes in each recipe. I made a fusion of all these recipes following an YouTube video. It came out finger licking delicious. 

Usually I make our South Indian style Pumpkin curry directly in a pressure cooker but here I didn’t want to take risk as I am trying it for the first time. It came out so well with nice flavour and color. We loved it. Friends, if you are bored of making South Indian Pumpkin recipes, try this North Indian style Kaddu ki Sabji. You will love it and make it more often. Please CLICK HERE TO WATCH VIDEO. 

 

Kaddu ki sabzi recipe

Kaddu ki sabzi recipe | Kaddu ki sabji for rice, roti.

 

Cuisine: North Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Yellow pumpkin pieces - 1 cup Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Methi seeds - 1/4 tsp Cumin seeds - 1/2 tsp Curry leaves - few Red chilli - 1 Turmeric powder - 1/4 tsp Red chilli powder - 3/4 tsp Coriander powder - 1 tsp Garam masala powder - 1/2 tsp Salt & water - as needed Crushed Kasoori methi – 1 tsp Coriander leaves - to garnish Powdered jaggery – 1 tsp Lemon juice - few drops (optional)

HOW TO MAKE KADDU KI SABZI

1. Wash and peel the skin of pumpkin and chop into big cubes. Set aside.
2. Heat oil in a kadai. Splutter mustard seeds, methi seeds, cumin seeds, red chilli and curry leaves.
3. Add the chopped pumpkin pieces and saute for a minute. Add turmeric powder, red chilli powder, , coriander powder, garam masala powder, salt and mix well.
4. Lastly add water and cover cook till pumpkin is cooked well. 
5. Add crushed kasoori methi, jaggery, coriander leaves and mix well. Switch off the flame, add few drops of lemon juice and serve hot with rice and roti.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of pumpkin and chop into big pieces. Set aside. Heat oil in a kadai and splutter mustard seeds, methi seeds, cumin seeds, red chilli and curry leaves. Add the chopped pumpkin pieces and saute for a minute. Add turmeric powder, red chilli powder, coriander powder, garam masala powder, salt and mix well. Add water and cover cook till pumpkin is cooked well. Add crushed Kasoori methi, coriander leaves, powdered jaggery and switch off the flame. Serve with rice and roti. Enjoy.

Note

Adjust the quantity of spice powders as per your taste. Addition of jaggery and Kasoori methi gives a nice flavor. Don’t skip it.

Try this no onion, no garlic Kaddu Ki Sabzi and enjoy with rice and roti.

 

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Midhi Pavakkai Poriyal | Baby Bitter Gourd Fry | Karela Fry

During my recent trip to Salem, my MIL gave me a handful of baby Bitter gourd that was grown in our house backyard. We call this as midhi pavakkai in Tamil. Some people also call it as Kuruvi thalai pavakkai as it resembles the head of sparrow. This is the first time I am seeing such a small sized Bitter gourd. As I am a big fan of Pavakkai, I was tempted to try some interesting recipes in my kitchen.

Actually my MIL suggested me to make pitlai in a slightly different way from my usual Pavakkai pitlai recipe. Before making that, I tried this simple and easy stir fry recipe to know the actual taste of midhi pavakkai. As expected, this baby bitter gourd is less bitter when compared with our regular bitter gourd. So you don’t need to remove the bitterness by slicing thinly, soaking in curd and squeezing the water. The quantity of onions and other ingredients we use in this recipe helps to make this stir fry tastes less bitter.

Now lets see how to make this South Indian style Midhi pavakkai poriyal recipe. In this recipe, I have pressure cooked baby bitter gourd before making the stir fry to use less oil. For variations, you can saute the bitter gourd in more oil till it shrinks in size and cooks soft in oil. Ok, now lets see how to make this baby bitter gourd stir fry also known as Karela fry in Hindi and Kakarakaya fry in Telugu with step by step pictures and a video.

Check out my other Bitter gourd recipes below

Bitter gourd Biryani / Pavakkai sadam

Chettinad Bitter gourd puli kuzhambu

Andhra style Kakarakaya pulusu

Karnataka style Hagalakayi gojju

Bitter gourd poriyal with moong dal in a pressure cooker

Bitter gourd poriyal with onion, garlic

Bitter gourd masala curry 

Pavakkai pitlai

Bitter gourd chips with wheat flour

Bitter gourd chips with besan flour

Bitter gourd podi

Pavakkai thokku

Bengali tetor dal / Bitter gourd dal

Bitter gourd rasam

Midhi pavakkai poriyal recipe | Baby bitter gourd fry

Midhi pavakkai poriyal recipe | Baby bitter gourd fry for rice

 

Cuisine: South Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Baby bitter gourd / Midhi pavakkai - 15 Big onion - 1 (Finely chopped) Tamarind - Small gooseberry size Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Salt - as needed Jaggery - 1/2 tsp Water - as needed Grated coconut - 1/4 cup Lemon juice - few drops To temper Cooking oil or sesame oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Curry leaves - few Asafoetida / Hing - a pinch

HOW TO MAKE BABY BITTER GOURD FRY

1. Wash and chop the head and tail portion of baby bitter gourd.
2. Slit in the middle till half the way and set aside.
3. Take them in a pressure cooker along with tamarind water, salt.
4. Pressure cook in low flame for 1 whistle. Open the cooker after the steam is released. Drain the excess water and set aside.
5. Heat oil and temper mustard seeds, urad dal, chana dal, curry leaves, onion and saute well.
6. Add the cooked bitter gourd pieces, sambar powder, turmeric powder, salt and jaggery. Mix well and cook it for few minutes till onions turn golden in color.
7. Switch off the flame and add grated coconut. Mix well and squeeze little lemon juice if needed.

METHOD - STEP BY STEP PICTURES

Wash and chop the head and tail portion of bitter gourd. Slit in the middle till half the way through and set aside. Soak tamarind and take 1/4 cup of extract using it. Take a pressure cooker and add in the slit bitter gourd, turmeric powder, salt and tamarind water. Mix well and pressure cook in low flame for one to two whistles. Open the cooker after the steam is released. Drain the excess water and keep the cooked bitter gourd aside. Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, curry leaves and hing. Add onion and saute till transparent. Add the cooked baby bitter gourd, sambar powder, salt, jaggery and turmeric powder. Mix well and cover cook in low flame till onion turns golden in color. Switch off the flame. Add lemon juice and grated coconut. Mix well and serve with rice. Enjoy !

Note

You can make the same poriyal with regular bitter gourd as well but make sure you chop the bitter gourd finely or as thin rings for less bitter taste. Instead of pressure cooking the baby bitter gourd pieces, you can saute in oil till it shrinks in size and becomes soft. You can also garnish with coriander leaves at the end.

Try this easy and yummy Midhi pavakkai poriyal and enjoy with sambar rice or curd rice.

 

Technorati Tags: midhi pavakkai poriyal,baby bitter gourd fry,midhi pavakkai poriyal recipe,bitter gourd recipes,bitter gourd recipes indian

 

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Hotel Style Kovakkai Poriyal | Restaurant style Ivy Gourd Stir Fry | Tindora Curry

Kovakkai / Ivy gourd / Tindora is a healthy vegetable with amazing benefits. People in Andhra makes varieties of recipes with Tindora. Recently I started making different types of kovakkai recipes in my kitchen considering its health benefits. I have tried and posted varieties of recipes in my blog so far.

Today’s recipe is a yummy and tasty, hotel style Kovakkai poriyal with simple masala. It tastes so good and flavourful. Raksha likes to eat Kovakkai only if its made as chips. But surprisingly she loved this poriyal a lot and told me to make it the same way in future. So this recipe is a super hit in my home.

Friends, do try this yummy hotel style Kovakkai poriyal at home and enjoy with sambar, rasam and curd rice. Please follow the same ingredients as given below because Oil plays an important role in this recipe. Ok, lets see how to make Kovakkai poriyal with step by step pictures and a video.

Check out my other Kovakkai Recipes below

Kovakkai masala kuzhambu

Kovakkai poriyal

Kovakkai chips

Kovakkai rice

   

 

Kovakkai Poriyal | Ivy gourd stir fry recipe

Kovakkai poriyal / Ivey gourd stir fry / Tindora curry for rice

 

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Kovakkai / Ivy gourd / Tindora - 250 gms Big onion - 1 sliced Garlic - 10 cloves (finely chopped) Curry leaves - few Turmeric powder - 1/4 tsp Sugar - 1/4 tsp Sambar powder - 1 tsp OR red chilli powder & dhania powder - 1/2 tsp each Garam masala powder - 1/2 tsp Salt & water - as needed Lemon juice - few drops (optional) To temper Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Saunf / Fennel seeds - 1/2 tsp

HOW TO MAKE KOVAKKAI PORIYAL

1. Wash and slice Kovakkai / Ivy gourd into thin slices vertically. Set aside.
2. Wash and chop onion, garlic finely. Heat oil and splutter mustard seeds, urad dal, fennel seeds.
3. Saute onion, garlic and curry leaves till onion turns transparent.
4. Add the sliced Kovakkai pieces, turmeric powder, sugar and saute for 2 to 3 minutes in medium flame.
5. Lower the flame and add the sambar powder, garam masala powder and salt.
6. Saute in low flame for 2 to 3 minutes to coat the masala well. Sprinkle water and cover cook in low flame till kovakkai turns soft and well cooked.
7. Switch off the flame and serve with rice. Enjoy ! 

METHOD - STEP BY STEP PICTURES

Wash and chop the Kovakkai into thin slices vertically. Set aside. Wash and chop onion, garlic and keep it aside. Heat oil and splutter mustard seeds, urad dal, fennel seeds. Saute onion, garlic and curry leaves till onion becomes transparent. Add the sliced Kovakkai pieces, turmeric powder, sugar, salt and saute in medium flame for 2 to 3 minutes. Lower the flame completely and add sambar powder OR red chilli powder + Dhania powder, garam masala powder and mix well to coat the Kovakkai pieces. Saute for a minute till raw smell leaves it. Now sprinkle some water and cover cook the Kovakkai pieces till it becomes soft and well cooked. It takes approximately 10 minutes. So keep tossing in between while cooking else it may burn at the bottom. Cook till Kovakkai becomes soft and well cooked. Switch off the flame and add few drops of lemon juice. Serve with sambar rice, rasam rice and curd rice. Enjoy !

Note

Adjust the quantity of masala powders as per your taste. Make sure Kovakkai is well cooked by sprinkling water. You can also make this curry in a pressure cooker directly but make sure Kovakkai doesn’t turn mushy.

Try this easy, flavourful Kovakkai masala curry and enjoy with rice.

 

Technorati Tags: Kovakkai poriyal,Kovakkai poriyal recipe,Kovakkai recipes,Tindora curry,Ivy gourd fry,Tindora fry,Hotel style Kovakkai poriyal

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Cluster Beans Curry Recipe | Kothavarangai Poriyal

Cluster beans is one of our family favourite vegetables. We call it as Kothavarangai in Tamil. Some people also call it as Seeni Avarakkai. I usually make sambar or a simple poriyal recipe in my MIL’s style with cluster beans. I have shared both the recipes in my blog already.

Recently when I was looking for a different poriyal recipe, I came across this easy and yummy Kothavarangai poriyal in Hema’s kitchen YouTube channel. I tried it for the first time and loved it a lot. Its more like my mom’s beetroot poriyal. It was so tasty and flavorful. I am sure I will make this style of cluster beans poriyal often in my kitchen. This is definitely a welcome change from my usual Kothavarangai sambar, Poricha kuzhamu and poriyal recipes. 

Friends, do try this easy and yummy Cluster beans curry / Kothavarangai poriyal for rice and enjoy. It tastes great for sambar rice, kara kuzhambu, rasam rice and curd rice.

 

Kothavarangai poriyal / Cluster beans poriyal recipe

Cluster beans curry / Kothavarangai poriyal recipe for rice

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Cluster beans - 250 gms Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - Few Crushed garlic - 5 cloves Turmeric powder - 1/4 tsp Tamarind - 1 small piece Sugar - 1/2 tsp Salt & water - as needed Coriander leaves – to garnish To grind Grated coconut - 1/4 cup Small onion - 5 or Big onion - 1 Cumin seeds - 1/2 tsp Red chilli powder or sambar powder - 1 tsp

HOW TO MAKE CLUSTER BEANS CURRY / KOTHAVARANGAI PORIYAL

1. Wash and chop Cluster beans into 1 inch pieces.
2. Pressure cook chopped Cluster beans adding required water, salt, tamarind piece, turmeric powder and sugar. Pressure cook in low flame for one whistle.
3. Drain the excess cooked water and keep the cooked cluster beans aside.
4. Grind coconut, small onion, chilli powder and cumin seeds to a coarse paste without adding water.
5. Heat oil in a kadai. Splutter mustard seeds, urad dal, curry leaves and crushed garlic.
6. Add the cooked cluster beans and ground coconut paste. Mix well and cook in low flame till raw smell goes off.
7. Switch off the flame and garnish with coriander leaves.

METHOD - STEP BY STEP PICTURES

Wash and chop Cluster beans into 1 inch pieces. Pressure cook adding required water, salt, turmeric powder, sugar and a small piece of tamarind. Pressure cook in low flame for one whistle. Drain the excess water after cooking and keep it aside. Heat oil in a kadai and splutter mustard seeds, urad dal, curry leaves and crushed garlic pieces. Grind coconut, small onion, cumin seeds and chilli powder / sambar powder to a coarse paste without adding water. Add the cooked cluster beans pieces to the kadai and saute for a minute. Add the ground coconut paste and mix gently to coat the cluster beans. Cook in low flame till the raw smell of coconut paste goes off. Switch off the flame and garnish with coriander leaves. Serve with sambar, rasam, kara kuzhambu and curd rice. Enjoy !

Note

Adjust the quantity of chilli powder or sambar powder as per your taste. Addition of turmeric powder and sugar helps to retain the green color. Cluster beans has a mild bitter taste. Tamarind helps to remove it. So do not forget to add tamarind while cooking cluster beans. You can also add lemon juice at the end after switching off the flame instead of tamarind.

Try this easy, healthy Cluster beans curry / Kothavarangai poriyal recipe. You will love it.

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Karnataka style Ellu Pudi | Sesame Seeds Chutney Powder Recipe For Rice, Idli, Dosa

Here is a tasty and healthy sesame seeds chutney powder recipe / Till seeds spice powder recipe for rice, idli and dosa in Karnataka style. In North Karnataka, this ellu pudi is one of the most popular side dish served for rice and roti. It is called as chutney pudi in Kannada.  People usually make this chutney powder with Gurellu / Uchellu / Niger seeds that looks similar to sesame seeds but I used our regular Til seeds.

Recently I prepared two types of ellu podi recipe. One is Tamilnadu style and other one is this Karnataka style ellu pudi. To be honest, I loved this Karnataka style ellu podi more than our Tamilnadu style because of the tangy and sweet taste of this podi. Moreover its so simple and easy to make as well. 

It was so good with rice, idli and dosa. We all loved it. Friends, do try this Karnataka style sesame seeds chutney powder. You will love it for sure. Check out the quick video below.

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

 

Cuisine: Karnataka

Category: Condiments

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Black sesame seeds - 1/4 cup Red chilli powder - 1 tsp Jaggery - 1 tsp Cumin seeds - 1/2 tsp Tamarind – small gooseberry size Salt - as needed Cooking oil - 2 tsp Garlic cloves - 5 Dry coconut - 1 tbsp (optional)

HOW TO MAKE ELLU PUDI

1. Dry roast sesame seeds till it splutters. Collect in a plate.
2. Heat oil and splutter cumin seeds. Switch off the flame.
3. Add chilli powder and salt. Mix well.
4. Once the sesame seeds cool down, take in a mixie jar.
5. Add the roasted chilli powder, salt, jaggery and raw garlic cloves to it.
6. Grind everything to a powder. Check for taste.
7. Store in a box and enjoy with plain rice, idli, dosa. 

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast the sesame seeds till it splutters. Collect in a plate. Let it cool down. In the same kadai, heat oil. Splutter Cumin seeds. Switch off the flame and add red chilli powder, salt and mix well in the heat of the oil. Take the cooled sesame seeds in a mixie jar. Add the roasted chilli powder, salt, jaggery and raw garlic cloves to the mixie jar. Grind everything to a powder. Check for taste and cool down completely. Store in a box and enjoy with plain rice, idli and dosa.

Note

Adjust the quantity of chilli powder as per your taste. You can use black or white sesame seeds.

Try this easy, healthy Ellu pudi and enjoy !

Technorati Tags: ellu pudi,ellu pudi recipe,sesame seeds powder,sesame seeds chutney powder,chutney powder

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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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Ash gourd Stir Fry | Vellai Poosanikai Poriyal | White pumpkin Poriyal

Ash gourd also known as white pumpkin in English (Vella poosanikai in Tamil, Boodhu kumbalakai in Kannada, Kumbalanga in Malayalam, Petha in Hindi ) is a super healthy vegetable that is a rich source of Calcium, Magnesium, Manganese, Pottasium, Zinc and Vitamin C. It is used to treat obesity and helps to maintain the PH ratio in our body.

Ash gourd rasavangi is our family favourite recipe. Apart from this, I add ash gourd in more kuzhambu which gives a hotel taste and flavor. Recently I tried this white pumpkin stir fry / Vellai poosanaikai poriyal as side dish for sambar rice. Its preparation is so simple and takes very less cooking time as ash gourd is a watery vegetable.

Friends, do try this ash gourd stir fry / Vellai poosanikai poriyal for rice and roti. Enjoy.

Ash gourd stir fry | Vellai poosanikai poriyal recipe

Ash gourd stir fry | Vellai poosanikai poriyal recipe for rice, roti.

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Ash gourd / Vellai poosanikai - 1/2 Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Hing / Asafoetida - 1/4 tsp Curry leaves - few Cumin seeds – 1/2 tsp Sambar powder - 1/2 to 1 tsp Turmeric powder - 1/4 tsp Salt - as needed Grated coconut - 1/4 cup Coriander leaves - to garnish

HOW TO MAKE WHITE PUMPKIN STIR FRY / VELLAI POOSANIKAI PORIYAL

1. Wash and peel the skin of Ash gourd. Remove the seeds and flush part in the middle. Chop into cubes. Set aside.
2. Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing. 
3. Lower the flame and add the turmeric powder, sambar powder and salt.
4. Add the chopped ash gourd pieces and mix well in low flame.
5. Cover cook in low flame till ash gourd is cooked soft. Switch off the flame.
6. Add grated coconut and chopped coriander leaves. Mix gently and serve with rice or roti.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Ash gourd. Remove the seeds and flush part in the middle. Chop into cubes and set aside. Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing. Lower the flame completely. Add turmeric powder, sambar powder and salt. Mix quickly without burning. Add the chopped ash gourd pieces. Mix quickly to coat the masala in low flame. Cover cook with lid till ash gourd is cooked soft but make sure it retains its shape. Switch off the flame. Add grated coconut and chopped coriander leaves. Mix well and serve with sambar rice, curd rice, mix with plain rice and roti.

Note

You can use the same method and make poriyal with chow chow, knol khol, yellow pumpkin. For variations, you can use plain red chilli powder instead of sambar powder. Use coconut oil for nice flavour.

Healthy and easy Ash gourd poriyal is ready to serve with rice.

 

Technorati Tags: ash gourd poriyal,vellai poosanikai poriyal,ash gourd curry,ash gourd poriyal recipe,vellai poosanikai poriyal recipe,how to make ash gourd poriyal,ash gourd recipes,poosanikai recipes

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Ridge gourd skin chutney for rice | Peerkangai Thol Thogayal Recipe | Ridge Gourd Peel Chutney

 

I learnt this ridge gourd skin chutney recipe for rice from my friend Shalini. We call it as Peerkangai thol thogayal in Tamil. Its a very simple and healthy recipe. Usually we discard the skin of ridge gourd. But it has so many health benefits. So we can make this yummy and healthy thogayal recipe with its skin and enjoy mixing with plain rice adding few drops of sesame oil or ghee. 

I love to pair it with appalam/ papad.  Hot rice mixed with this thogayal and appalam in its side tastes divine. Though this chutney is mainly served with rice, it tastes good with idli, dosa as well. 

Friends, do try this recipe and enjoy ! You will love it for sure. Lets see how to make Ridge gourd peel chutney / Peerkangai thol thogayal for rice with step by step pictures.

 

Ridge gourd skin chutney - Peerkangai thol thogayal recipe

Ridge gourd peel chutney / Ridge gourd skin chutney - Peerkangai thol thogayal recipe for rice

 

Cuisine: Indian

Category: Side dish

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Ridge gourd - 1 ( Peel the skin and use it) Big onion - 1 Garlic - 2 cloves Red chilli - 2 to 3 Tamarind - Small Berry size Urad dal - 1 tbsp Grated coconut 2 tbsp Jaggery - 1/2 tsp Salt & water - as needed Cooking oil - 1 tbsp To temper Coconut oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - few Hing - a pinch

HOW TO MAKE RIDGE GOURD PEEL CHUTNEY

1. Wash and peel the ridges of ridge gourd. Peel the skin, chop and set aside.
2. You can use the flesh to make poriyal/ curry with it.
3. Heat oil in a kadai. Roast urad dal, red chilli and add saute onion, garlic till golden in color. Add the ridge gourd peels/ skin and saute till it shrinks in size.
4. Grind everything to a thick, smooth paste adding coconut, salt, tamarind, jaggery and little water.
5. Lastly temper the chutney with mustard seeds, curry leaves and hing. Mix well
6. Mix with plain rice adding sesame oil or ghee and enjoy.

METHOD - STEP BY STEP PICTURES 

Wash and peel the ridges and remove it. Peel the skin and chop it. Set aside. You can use the flesh to make poriyal / kootu with it. Heat oil in a kadai. Roast urad dal, red chilli, hing for a minute. Add onions, garlic and saute till its transparent. Add the chopped ridge gourd peel and saute till it shrinks in quantity. Switch off the flame. Add salt, tamarind, jaggery, coconut and mix well. Cool down. Grind everything to a smooth and thick chutney. Heat oil and temper mustard seeds, curry leaves, hing and add to chutney. Mix well. Serve with plain rice adding ghee or sesame oil. Enjoy with papad / Appalam.

Note

You can skip onion but it adds a great taste and flavor to the chutney. Adding coconut is optional. For bright green color, add a pinch of turmeric powder.

 

Try this easy, healthy Ridge gourd peel chutney for rice, idli, dosa. You will love it.

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