Ingredients
Scale
- 1 medium size ridge gourd / peerkangai
- 2 tablespoon chana dal (kadalai paruppu)
- 4 dry red chillies
- 6 garlic cloves
- 3/4 teaspoon salt
- 1/3 cup fresh coconut
- 1 teaspoon jaggery
- half a gooseberry size of tamarind
Instructions
- Slightly peel the Peerkangai / Ridgegourd. Chop and set aside.
- Heat sesame oil / gingely oil in a pan and add in the chana dal. Fry till the chana dal is golden. Add in the dry red chillies in the end and fry briefly.
- Add in the garlic cloves, chopped ridgegourd with the skin and salt. Saute for five minutes till the ridgegourd is soft. Add in the coconut, jaggery and the tamarind. Saute for a minute. Remove from heat.
- Grind the mixture in a mixie to a slightly coarse paste. Do not add any water while grinding.
- Serve with rice and ghee.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: lunch
- Cuisine: Tamilnadu