ARAICHA PAVAKKAI KUZHAMBU, RIDGE GOURD and CORIANDER CHUTNEY
- 300 gms Frozen Bitter gourd rounds or you can use fresh 3-4 medium sized bitter gourds cut into rounds as she says in her recipes.
- 1/2 Onion chopped roughly
- 3-4 pods of garlic (optional)
- 2 tbsp Jaggery (or as per taste)
- 1 red chilly split in half and seeds removed
- 1/2 cup of tamarind pulp
- seasoning (1 tsp of mustard, cumin, methi, & 1 sprig of curry leaves)
- 1/2 cup pearl onion or 1 medium size red onion chopped roughly
- 2 tbsp corriander seeds
- 2 tsp cumin seeds
- 1 tsp pepper
- 2/3 red chillies fry the above in a little bit of oil and blend to a smooth paste
- Optional 3 tbsp of grated coconut ground to a paste or 2 tbsp of pottukadalai (dalia) powdered or 6-8 almonds powdered ( I used pottukadalai 1 & 1/2 tbsp)
- In a pan heat oil and add the seasonings followed by the red chillies.
- Add Onion and fry till translucent. add the garlic and fry a little bit.
- Add the bitter gourd pieces and fry till they turn soft, alternately bitter gourd pieces can be fried separately with a little oil and added here.
- Add the ground mixture and salt and mix well and when it is boiling add the tamarind pulp close the lid and cook for 6-8 minutes
- Add the jaggery and the optional coconut paste mixture and remove from the heat in 2-3 minutes.
Eat with hot rice and a dollop of ghee or a tsp of oil and enjoy it as we did.
RIDGE GOURD &CORIANDER CHUTNEY
- Ridge Gourd peeled, deseeded and cubed
- 1/4 Onion chopped
- handful coriander leaves
- 1/2 tbsp coriander seeds
- 2 Red chilies
- 1/2 tbsp Channa dal
- 2 tbsp grated coconut
- a small piece of tamarind
salt to taste
- In a pan heat oil, roast the dal, coriander seeds and red chilies and set aside
- Now add the onions and saute till translucent
- add the ridge gourd and saute till cooked 1/2 a cup of water in (here I used the whole ridge gourd as I make chutney with the peel which I have already posted I did not waste anything from the vegetable so i cubed ridge gourd and cooked them in a small pan in a low flame and used it to grind the chutney and followed all the other steps
- add the coriander leaves and saute for a second or two
- Add the coconut, salt and cook for a couple more minutes till everything comes into one big mass.
- Turn off heat, cool and blend.
This was very good, and we used it for 2 days as I had put an extra chillies which made the chutney quite hot !!
I had some frozen beans which I decided to use as already said because of my kids and try to pasify them with a dry curry I thought I could push this pavakka dish in their plate, and it really worked out !!
- 300 gms frozen beans chopped ( or substitute them with fresh ones)
- 2 tbsp of Rapseed oil
- 1 tsp of mustard seeds
- 1 tbsp of channa dal
- 1 tbsp of urad dal
- 1 sprig of curry leaves
- a pinch of asafoetida
- 1 or 2 tbsp of green paste (see note)
- salt to taste
- 2 to 3 tbsp of fresh grated coconut
- Heat oil in a wok, add mustard seeds, and dals and add the chopped beans with sprig of curry leaves and saute them
- Once they are cooked add required quantity of salt and mix well and close the lid.
- After 2 or 3 minutes add the green paste and mix well and saute them for another 10 minutes until they blend and the masala is absorbed by the beans .
- Then add 2 to 3 tbsp of fresh grated coconut mix well leave for 3 minutes and serve.
NOTE: The Green paste is which I always have with me I use this in sandwiches and for making bhel and use it with my fresh grated salads sometimes. This is made with green chillies, coriander leaves, mint leaves & curry leaves. check my post on this.
I am sending this to RCI-Konganadu cuisine to Priya’s easy and tasty recipes blog who is hosting this event.