Ash gourd or white pumpkin as it
is fondly called by many is a light, watery vegetable. A round vegetable in
green colour is sold as it is or in slices to make it convenient to chop. This
vegetable is used in dal and sambhars and is a very famous one in Tamil Nadu.
As the festival season begins, the demand for vegetables grows well too. Here
is a recipe of "ash gourd mor koottu"
INGREDIENTS:
Ash gourd
Green chillies
grated coconuts
Cumin
Curd or butter milk
salt
Oil
Mustard seeds
PREPARATION:
Chop ash gourd length wise and
cook it in a pressure cooker with little water.
Grind green chillies, grated
coconut and cumin into a thick paste.
Mix it with the cooked ash gourd
and allow it to cool.
Then add salt, curd or butter milk
.
Mix well and allow it to simmer on
a low heat for two minutes.
Take a kadai, pour oil in it, and add mustard seeds. When they crackle, pour the mixture over the prepared Koottu.
Serve with white rice or chapatis.
As an accompaniment to this, try
snake gourd dal curry. Here is the recipe:
Snake gourd is a soft and spongy
vegetable. It is used to make curry and dal. Selecting a young snake gourd is better
than choosing an older one which may taste bitter sometimes. Here is a
traditional recipe for preparing a snake gourd dal curry. This is served as a
part of the menu on special occasions in Tamil Nadu.
INGREDIENTS:
Snake gourd
Toor dal
channa dal
red chillies
salt
oil
Mustard seeds
Turmeric powder
Asafoetida
PREPARATION:
Soak toor dal, channa dal along
with red chillies for about 45 minutes.
Wash and chop snake gourd into
pieces.
Cook them in a pressure cooker
Using a colander drain the excess
water
Grind coarsely the soaked pulses
and red chillies .
Take a kadai, pour oil, add
mustard seeds when they crackle add the grounded paste
Fry it in the oil till the
moisture is fully absorbed and it becomes dry
Now add the cooked snake gourd,
turmeric powder, asafoetida and salt.
Mix well and serve hot with white
rice and ghee.
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