Snake gourd
Pic: indiamart.com
This thuvayal is more like a no-waste-of- good-stuff recipe. I make it the day after I make some dish with snake gourd (podalangai / potlakai ). I scoop out the seeds from the vegetable and store it for use the next day.You may also use the entire snake gourd for this thuvayal.Ingredients:: serves 4
Snake gourd seeds- 1 cup
mustard seeds- 1/4 tsp
jeera- 1/2 tsp
urad dal- 1tsp
chana dal - 1tsp
moong dal- 1tsp
salt
hing (asafoetida)
tamarind - 1/2 lemon size
red chillies - 3/4
curry leaves - 5/6
coriander/cilantro for garnish
coconut - 1tbsp(shredded)
coriander seeds - 1/2tsp
Ginger - 1/2 inch piece
Process:
- Soak the tamarind in just enough water
- Roast coconut shreds until it tuns a light borwn colour. Shift it to a plate to cool
- Use the thin film of oil left behind by the coconut to roast mustard seeds, jeera (cumin), all the dals and coriander seeds and red chillies
- keep them aside to cool
- saute the seeds and curry leaves and coriander/cilantro
- Grind all the ingredients together with salt and asafoetida
Serve it with steamed rice, dosai/dosa or idli. I like to use any thuvayal as a base for thayir pacchadi /raita for roti.
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