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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Basic Eggless Chocolate Cake Recipe | Chocolate sponge cake without condensed milk

Here is a simple, basic and one of the best eggless chocolate cake recipe which can be used as a base for making black forest cake or any chocolate based cake. It comes out soft, moist and spongy. Stays good for 2 days without refrigeration.

Usually I make this cake during Christmas for Raksha’s school secret santa class party. Its a big hit among all her class mates. Friends, do try this easy eggless chocolate sponge cake recipe. You will love it for sure.

Eggless Chocolate cake recipe

Eggless Chocolate cake recipe - Moist, soft and spongy

Cuisine: Indian

Category: Eggless baking

Serves: 10-12 pieces

Prep time: 10 Minutes

Cook time: 35 Minutes

Total time: 45 Minutes

INGREDIENTS

1 cup = 250 ml All purpose flour/Maida - 1.5 cups Cocoa powder - 3 tbsp Baking soda - 1 tsp Baking powder - 1/8 tsp Salt - a pinch Granulated Sugar - 1 cup Water - 1/2 cup (125ml) Boiled milk - 1/2 cup ( at room temp) ( Vegans can use 1 cup of water instead of milk) Vanilla essence - 1/2 tbsp Lemon juice or White Vinegar - 1 tbsp Oil - 1/4 cup (60 ml)

HOW TO MAKE EGGLESS CHOCOLATE CAKE

Sieve and mix the dry ingredients ( Maida, baking soda, baking powder, salt and cocoa powder). Keep aside. Take the wet ingredients ( oil, water, milk, vanilla essence, vinegar) and mix well. Add sugar and stir well to dissolve it. To this,add the sieved maida mixture. Make a smooth batter using a whisk. Make sure there are no lumps and sugar is dissolved properly. Grease a baking tray with butter and sprinkle maida all over it OR line the baking pan with butter paper. The consistency of batter should be thin and falls like a thin ribbon. Pour the batter and pat the pan for even distribution of flour. Keep it ready.  Pre heat the oven in convection mode at 180c and keep the baking pan inside the oven. Let it bake for 30-35 minutes. Remove and check it with the back of spoon or tooth pick. If it comes out clean, cake is done else bake for 5 more minutes. Let the cake cool down for 15 minutes. Invert the cake and remove it in a plate. Cover with a cotton cloth or a cling wrap. You can do icing & decorate the cake as you wish Or simply drizzle some chocolate syrup and sprinkle sugar balls. Serve & Enjoy !

Note

I used milk & water in equal quantity but the original recipe used only water. So Vegans can replace milk with water. If you trying this cake for the first time, you can just half the measures given in this recipe and try it. If you wish to try this cake in pressure cooker, do refer THIS POST for the procedure.

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Thirvathirai Kootu in Pressure cooker | Thiruvathirai 7 Kari Kootu | 7 Kai Kootu Recipe

7 VEG KOOTU | EZHU KARI KOOTU is a must try recipe for Thiruvathirai and Pongal festivals in my home. This 7 kari kootu should be prepared with the local vegetables i.e Naatu kai kari in Tamil like Pumpkin, yam, broad beans, ash gourd, cluster beans, Field beans/ Mocha kottai, sweet potato, lady’s finger, raw banana etc.

I make this Thiruvathirai kootu directly in a pressure cooker to ease my job. I use two cookers on thiruvathirai day. One is to make this kootu and the other one is to make thiruvathirai kali. When they both get ready, I make sweet adai simultaneously. So my entire thiruvathirai day cooking gets over under 30 minutes.

Friends, do check out this easy Thiruvathirai 7 kari kootu recipe in a pressure cooker and try it. I am sure even a beginner can make it quickly.

Check out Thiruvathirai kali recipe with video in THIS LINK. 

Also check out my Thiruvathirai thalagam recipe. 

Thiruvathirai 7 kari kootu | Thiruvathirai 7 kai kootu

Thiruvathirai 7 kari kootu | Thiruvathirai 7 kai kootu with 7 varieties of mixed vegetables

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Vegetables (please refer notes) - 2 cups Yellow moong dal - 2 tbsp Tomato – 1 no Salt – to taste To grind Grated coconut – 1/2 cup Green chilli – 2 (medium size) Jeera/Cumin seeds – 1 tsp Rice flour Or corn flour - 1tsp To temper Mustard – 1/4 tsp Urad dal- 1/2 tsp Curry leaves – a sprig Coconut oil – 1 tbsp

HOW TO MAKE THIRUVATHIRAI KOOTU

1. Wash and chop all the vegetables into cubes. Set aside.
2. In a pressure cooker base, heat oil and splutter mustard seeds, urad dal, curry leaves.
3. Add the chopped vegetables and mix well. Add salt, required water, chopped tomato, moong dal and mix well.
4. Grind coconut, cumin seeds and green chilli to a smooth paste adding little rice flour.
5. Add the coconut paste to the vegetables and mix well. Check for the consistency. Add more water if needed.
6. Cover the lid and pressure cook in high flame for 2 whistles. 
7. Open the cooker and boil the excess water if needed. Check the consistency and serve with Thiruvathirai kali and adai.

METHOD - STEP BY STEP PICTURES

• Cut all the vegetables and tomato in cubes.
• Heat oil in a pressure cooker and splutter mustard seeds, urad dal, curry leaves. Add the chopped vegetables, tomato and saute for a minute. Add dal, required salt and water. (Vegetables shouldn’t be mashed or overcooked).

• Grind the coconut with green chillI and a tsp of rice flour to make a paste by adding water. Add jeera at the end and run once.
• Add the ground mixture to the cooked veggies by keeping on the flame. Pressure cook in high flame for 2 whistles. It will be perfectly cooked. Else keep in low flame for just one whistle.
• Open the cooker after the steam is released. Boil well for few minutes till it thickens OR Adjust the consistency by adding water if required if the kootu is too thick.

  

     

  Delicious, healthy veg. kootu is ready!! Enjoy with kali or plain rice !

   

Note

For the above recipe, I used 1/2 raw banana, 2 small colocasia, 1/4 piece of yam, 10 broad beans, 1/2 cup of cubed ash gourd and 1/2 sweet potato small sized, handful of mochai kottai.

 
U can also use other country vegetables like cluster beans, bittergourd, ladies finger, pumpkin etc to replace the above said vegetables.

Last but not the least here is our pooja room picture..

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Andhra style Ginger Chutney | Allam Chutney For Pesarattu, Idli, Dosa

Usually I make this Andhra style allam chutney / ginger chutney for Pesarattu. Today I made Green gram idli for the first time and I prepared this ginger chutney as a side dish for this idli. It tasted great with this super soft green gram idli. I will post the idli recipe soon.

Today’s recipe is this simple and yummy Andhra style ginger chutney recipe with step by step pictures. Not only for pesarattu and green gram idli, dosa recipes, you can make this inji chutney for our regular idli, dosa too. It tastes spicy, tangy and mildly sweet.

Check out my Pesarattu recipe.

 

Andhra style ginger chutney recipe / Allam pachadi recipe

Andhra style ginger chutney recipe / Allam pachadi recipe for Pesarattu, Idli, dosa

 

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Cooking oil - 1 tbsp Urad dal - 1 tbsp Chana dal - 1 tbsp Coriander seeds - 1/2 tsp Ginger - Thumb finger size Big onion - 2 Red chilli - 2 to 3 Tamarind - small gooseberry size Jaggery - 1 tsp Salt & water - as needed To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE ANDHRA STYLE GINGER CHUTNEY / ALLAM PACHADI

1. Wash and slice the ginger thinly. Wash and cut the onions into small cubes.
2. Heat oil in a kadai. Saute chana dal, urad dal, coriander seeds, red chilli till dals turn golden.
3. Add the cubed onion, sliced ginger pieces. Saute till onion turns transparent.
4. Switch off and cool down. Add tamarind, jaggery, salt and grind everything to a smooth, thick paste.
5. Temper mustard seeds, curry leaves and add to chutney. Mix well and serve with idli, dosa, pesarattu.

METHOD - STEP BY STEP PICTURES

Wash and slice the ginger thinly. Wash and cut onion into small cubes. Heat oil in a kadai. Saute urad dal, chana dal, red chilli, coriander seeds till dals turn golden brown in color. Add the onion, ginger slices and saute till onion turns transparent. Switch off the flame and cool down. Add tamarind, jaggery, salt and grind everything to a smooth, thick paste. Temper mustard seeds, curry leaves and add to chutney. Serve with idli, dosa. Enjoy !

Note

Adjust the quantity of chilli as per your taste. Do not add more ginger because chutney may taste bitter.

Easy and tasty ginger chutney is ready to serve with pesarattu, idli and dosa.

Technorati Tags: andhra style ginger chutney,allam pachadi for pesarattu,ginger chutney,ginger chutney recipe,how to make ginger chutney,inji chutney,inji chutney recipe

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Homemade Dates Syrup Recipe | How to make dates syrup at home

I have never thought of making dates syrup at home on my own. Usually I buy Lion dates syrup from shops and mix it with my morning milk. It keeps me active throughout the day. But recent days I felt the sweetness is more in Lion dates syrup and I started suspecting it for more sugar content than dates. So I stopped buying it and I was taking plain milk in the morning.

Recently I came across this homemade dates syrup recipe when I was browsing for Christmas fruit cake recipe. I prepared it to mix and consume with my milk. It came out so well with mild and natural sweetness which I loved it. I made in a small batch as its my first trail. I am sure I will make in bulk and store it.

Friends, do try this easy and simple dates syrup at home. You can mix this in plain milk, spread for bread/ dosa/ pancake, can be used as a natural sweetener in desserts and sweets. You can replace sugar with this healthy Dates syrup.

Dates syrup / Homemade Dates syrup recipe

Dates syrup recipe - How to make dates syrup at home easily.

 

Cuisine: Indian

Category: Sweet

Serves: 1/2 cup

Prep time: 60 Minutes

Cook time: 20 Minutes

Total time: 80 Minutes

 

Chitra Ganapathy

INGREDIENTS

Seedless / Pitted Dates - 250gms / 1 cup Hot water - as needed to soak the dates

HOW TO MAKE DATES SYRUP

1. Wash the dates and soak in hot water for one hour till its soft.
2. Drain the water and squeeze the soft dates to a pulp using a masher.
3. Strain through a cheese cloth or a sieve.
4. Take the water in a bowl and boil in low flame till it thickens like honey.
5. Switch off the flame, Cool down and store in a glass bottle.

METHOD - STEP BY STEP PICTURES

Wash the dates and soak in hot water for one to two hours till it becomes soft. Drain the water and mash the dates to a pulp using a steel masher or potato masher. Sieve it through a cheese cloth or muslin cloth. I used a plastic sieve with fine mesh. Mix the extracted pulp to the drained water and boil everything until thick and saucy like honey. Boil in low flame for 10 to 12 minutes to reach this consistency. Switch off the flame. Cool down and store in a glass jar in refrigerator. You can mix in plain milk, spread in bread/ dosa/ pancake or use as a natural sweetener in sweets and desserts. Enjoy !

Note

Mejdool dates works the best as its soft. But I used Lion brand dates. Color of the syrup varies as per the quality of dates. If you are using dried dates, soak it overnight in hot water and then proceed.

Do try this easy and healthy Homemade Lion dates syrup and enjoy !

Technorati Tags: Dates syrup,homemade dates syrup recipe,dates syrup recipe,how to make dates syrup,how to make dates syrup at home,how to make date syrup.

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Sambar is a staple side dish for idli, dosa, pongal and other tiffin varieties in South India. It’s difficult to resist its aromatic flavours. I like to add vegetables into it to enhance its nutritional value. In this blog, I will be showing you how to prepare one-pot sambar using Prestige Svachh Triply Outer Lid Pressure Cooker . This pressure cooker makes the cooking process hassle-free as it has an innovative Deep Lid that controls the spillage of starchy water.

This one-pot recipe is suitable for bachelors and working women as they can prepare it easily during the busy morning hours. You can prepare it within 10 minutes by adding simple ingredients like onions, tomato, carrots, and beans. I have been using this Prestige Svachh stainless steel pressure cooker for the past two years. It has a Unique Deep Stainless Steel Lid designed to prevent froth from flowing down the pressure cooker. 

This cooker also has a Revolutionary Pressure Indicator that acts as a locking device. It cannot be opened if the pressure inside the cooker is too high. On most days, I do pot-in-pot cooking by placing a small vessel with chopped vegetables over the dal to prepare both the dishes simultaneously. Its both time and fuel saving for me.

Friends, do try this easy and simple one pot, pressure cooker sambar and enjoy with Idli, dosa, pongal and other tiffin varieties. 

One pot idli sambar - Pressure cooker idli sambar recipe

One pot idli sambar - Pressure cooker idli sambar recipe

 

Cuisine: South Indian

Category: Side dish

Serves: 2 cups

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Toor dal - 1/3 cup Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Methi seeds - 1/4 tsp Curry leaves - Few Hing - 1/2 tsp Red chilli - 1 Turmeric powder - 1/4 tsp Sambar powder – 1 tsp Red chilli powder - 1/2 tsp Coriander powder - 1/2 tsp Big onion - 1 Or small onion - 10 Tomato - 2 Carrot - 1 Beans - 5 Salt & water - as needed Grated jaggery – 1/2 tsp Coriander leaves - to garnish Ghee – 1 tsp

HOW TO MAKE IDLI SAMBAR IN PRESSURE COOKER

1. Heat oil in Prestige pressure cooker. Splutter mustard seeds, methi seeds, curry leaves, red chilli and hing.
2. Lower the flame completely. Add turmeric, red chilli powder, coriander powder and sambar powder. Mix quickly.
3. Add chopped onion, chopped carrot, beans and mix quickly. Add washed toor dal. Add required water, jaggery and salt.  Lastly add one whole tomato.
4. Cover the lid and pressure cook in low flame for 2 whistles. Open the cooker after the steam is released.
5. Mash the dal well. Boil for a minute if sambar is watery. Garnish with coriander leaves and add a tsp of ghee.
6. Serve with Idli, dosa and pongal.

METHOD - STEP BY STEP PICTURES

Heat oil in a pressure cooker. Splutter mustard seeds, methi seeds, curry leaves, red chilli and hing. Lower the flame completely and add turmeric powder, red chilli powder, coriander powder and sambar powder. Mix quickly.    Add chopped onion, vegetables and saute quickly. Add washed toor dal, salt, jaggery and required water. Lastly add one whole tomato. Do not cut the tomato because it will prevent the dal turning mushy. Pressure cook in low flame for one to two whistles. Open the lid after the steam is released. Mash the dal first and then the tomato. Mix everything together. Boil for few minutes if the sambar is watery. If its too thick, add little water to adjust the consistency. Lastly garnish with finely chopped coriander leaves and a tsp of ghee. Serve with hot idli, dosa and pongal. Enjoy !

Note

Adjust the quantity of spices as per your taste. You can use moong dal instead of toor dal. You can dilute 1 tsp of besan flour in 1/4 cup water and add to pressure cooker along with dal. Make sure you don’t burn the masala powders. It will spoil the taste of sambar. So keep the flame low or switch off the flame after tempering and then add the spice powders.

Try this easy, healthy one pot idli sambar. You will love it.

Technorati Tags: Idli sambar,idli sambar recipe,pressure cooker idli sambar,pressure cooker idli sambar recipe,one pot idli sambar,sambar recipe,sambar recipes,sambar,sambar varieties

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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.

 

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