Ingredients:

200 gms – Pooshinikkai
1 1/2 cups – curd
1/4 tsp – Mustard seeds
1/4 teaspoon – Asafoetida
Curry leaves
Salt to taste
Oil

Paste:

1 1/2 tsp – Rice powder
1/2 cup – Coconut
2 medium – Green chillies

Method:

Vegetable skin and cut into medium cubes. Blend rice powder with coconut and green chillies into a fine paste. Heat of water with salt and cook the vegetable for until soft and done. Heat oil in a pan and mustard seeds. Remove from flame and stir in the curry leaves. Add mustard, cooked vegetable and the paste to the curd and cook over a low flame for few minutes until it comes to boil.

Serve hot along with plain rice.

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Ingredients:

250 gms - Peerkangai or Ridgegourd
1 - Onion
1 - Tomato
5 - Green chillies
1 Cup - Boiled Moong Dal
1/2 Cup - coconut
1/1/2 tsp - Cumin seeds
Salt - To Taste

Method:

Wash and cook moong dal with enough water and turmeric. You can either steam cook it or boil it. Next grind coconut and cumin with some water to a fine paste. Meanwhile scrap out the skin off the ridgegourd. Cut the gourd into small pieces and boil it with very little water with some turmeric and salt. The gourd cooks very fast so don’t boil for long time.Next heat the pan add some oil and splutter mustard seeds, urad dal and curry leaves,onions,chillies and saute for five minutes. After that add tomato and cook till it’s oily. Now add the cooked Peerkangai and dal. Add salt, ground coconut and bring it to a boil.

Serve hot along with rice and chappati.

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