We often have idli batter, but keep thinking as of what to prepare other than the usual sambhar and chutney varieties. This is a great alternative for it. This is famous among the people of Mannarkudi, a town in Thiruvarur district of Tamilnadu and the people of Chidambaram.
PEERKANGAI GOTHSU RECIPE
Cuisine - South IndianCategory - Side dish
Preparation time - 15 minutes
Cooking time - 45 minutes
Serves - 3
INGREDIENTS
Peerkangai/ ridge gourd (must be tender) - 1 medium sized
Shallots (washed and peeled) - 15 to 20 nos
Tamarind paste - 1/2 teaspoon
Turmeric powder - a pinch
Gingely oil - 4 tablespoons
Salt - as required
'For roasting n grinding'
Coriander seeds - 1 table spoon
Red dry chillies - 5 nos
Chana dal -1 & 1/2 teaspoon
'For garnishing'
Curry leaves - a few
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
METHOD
1. Wash ridge gourd and peel the skin. Cut it into pieces and boil it in about 1 cup of water. When it is tender, strain the excess water and reserve it for further cooking.
2. Heat a tablespoon of oil and saute the shallots till they are brown and cooked. Take it out in a plate and allow it to cool (leave the excess oil behind). In the same oil, saute the ingredients given under 'For roasting and grinding'.
3. Now, grind the cooled ridge gourd, shallots and the roasted masala separately. Grind them coarsely. That would give a great texture
to the gravy.
4. Now heat 2 tablespoons of oil and saute the grounded ridge gourd, followed by shallots, salt, turmeric powder and the grounded masala.
5. Add 1 cup of water (including the reserved water) and allow it to boil in high till all the oil has oozed out. Add more water if it appears dry.
5. Add 1 cup of water (including the reserved water) and allow it to boil in high till all the oil has oozed out. Add more water if it appears dry.
6. Now add tamarind paste to it and boil for another 5 minutes.
7. Switch off the flame and temper it with crackled mustard seeds and curry leaves in gingely oil (1 tablespoon).
8. Serve hot with piping hot fluffy idlis or dosas.
TIPS
1. Grinding the shallots and ridge gourd depends on ones taste of the texture. If you want it to be very smooth, then grind it to a smooth paste else just whip them in mixie jar.
2. The dish tastes equally good with rotis and pongal
7. Switch off the flame and temper it with crackled mustard seeds and curry leaves in gingely oil (1 tablespoon).
8. Serve hot with piping hot fluffy idlis or dosas.
TIPS
1. Grinding the shallots and ridge gourd depends on ones taste of the texture. If you want it to be very smooth, then grind it to a smooth paste else just whip them in mixie jar.
2. The dish tastes equally good with rotis and pongal
3. If you want it to be extra spicy, add a teaspoon of red chilly powder.
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