Peerkangai gravy for rice
Peerkangai gravy for rice, we call it as chutney but it is a gravy. Quick and easy way to include the vegetable effortlessly in your diet.
Servings: 3 people
Ingredients
- 1 Ridge gourd Large
- 1 Onion
- 5 Green chilli
- 1 teaspoon Tamarind
- ¼ teaspoon Turmeric optional
- Salt
- ¼⅛ teaspoon Asafoetida
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- ¼ teaspoon Fenugreek seeds Vendhayam
- ½ teaspoon Urad dal
- 1 sprig Curry leaves
- ⅛ teaspoon Asafetida
Instructions
- Peel the sharp edges alone of the ridge gourd as shown in the picture (refer above). Let some of the green skin be there in the vegetable.
- Chop them in to chunks and pressure cook it with just little water sprinkled, say one or two tablespoons.
- Cool down and grind it into a smooth paste.
- Extract tamarind juice and chop the onions into chunks. Slit the green chillies.
- Heat a heavy bottomed pan with oil and season with the items given in the To temper table, in order.
- Add the onion and green chilli, asafetida and fry till onions turn just transparent.
- After that, add tamarind extract and boil for 2 minutes.
- Finally pour the ground ridge gourd, salt to it and adjust the water consistency if it's too thick.
- Boil for a 2 minutes and that's all, your gravy is ready!