RIDGE GOURD THUVAYAL /PEERKANGAI THUVAYAL

Here is one of my favorite comfort foods....
And mind you...it is one of the easiest and tastiest dishes that I ever make...


INGREDIENTS

• RIDGEGOURD -2 MEDIUM SIZED ONES
• GRATED COCONUT- 1/2 A COCONUT
• TAMARIND -A MARBLE SIZED BALL
• URAD DHAL-3 TEASPOONS
• DRY RED CHILLY-3-5
• OIL-2 -5 TEASPOONS
• ASAFOETIDA POWDER-FEW PINCHES
• MUSTARD SEEDS-FEW
• CURRY LEAVES -FEW
• SALT  TO TASTE

METHOD

• Peel the skin of the ridge gourd and cut them into small slices /pieces.
• Grate the coconut.
• Heat a little oil in a pan.
• Fry the ridge gourd for a few minutes  or till it turns slightly mushy.Keep aside.Cool.
• Now, Puree it in a mixie without adding any water.
• Heat some more oil in a pan.Fry the red chillies and urad dhal.
• Fry till the dhal is golden in color.(not too reddish)
• Add the fried mixture,coconut,tamarind and salt to the ground ridge gourd.
• Grind them to a coarse paste in a mixie.
• Now heat a little oil in a pan.Splutter the mustard seeds,asafoetida and curry leaves and add them to the ground mixture.
• This thuvayal is great when you mix it with hot rige and a teaspoon  of  melted ghee and eaten with fried appalam /vadam etc.

http://www.whitbitskitchen.com/2015/07/13/monthly-masala-link-party/