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Wednesday, 11 July 2018

Heerekayi sippe tambli and Heerekayi palya


Tambli is a type of raitha relished with rice in Karnataka.It is a curd based cuisine.These are served just before the rasam. Tastes awesome with hot rice especially in hot summer days. you can use any leafy veggies in this recipe.  Here I had used heerekayi sippe / ridgegourd  skin. We also make ridgegoud skin chutney.

INGREDIENTS FOR  PALYA/ STIR FRY

2 medium size ridgegourds/ heerekayi / ghosale/ turai
3 tsp oil
1 tsp mustard
1/2 tsp hing/ asafoetida
2 slit green chillies 
1 red chilli cut into bits
Salt to taste
2 tblsp freshly grated coconut

PROCEDURE:

  • Wash ridgegoud and peel it.Reserve the skin to make tambli or chutney
  • Cut ridgegourd into medium size pieces
  • Heat oil, add mustard. Once it starts crackling add hing, chillies and fry for a minute
  • Add chopped ridgegourd ,salt and cook with a lid covered
  • No need to add water as it leaves the water
  • You can add water  only if needed
  • Once the ridgrgourd is cooked garnish with grated coconut ,toss well and serve hot with rice and dal
INGREDIENTS FOR TAMBLI:

1 cup ridgegourd skin roughly chopped
1 tsp oil
2 tblsp grated coconut
1 green chili
1 tsp jeera/ cumin seeds
Salt to taste
1/2 cup curds

FOR THE TEMPERING:
2 tsp oil
1 tsp musard
curry leaves
1 red chilli bits

PROCEDURE:
  • Heat half tsp oil and fry green chilli and jeera, remove it on a plate and add remaining half spoon oil, fry chopped skin of ridgegourd till the raw smell goes and its colur changes
  • Grind the roasted skin,jeera,green chilli with coconut and salt into a smooth paste
  • Put the ground paste in a serving bowl, add curds,and water if needed to adjust its consistency
  • Add the tempering with the ingredients mentioned
  • Serve with hot rice

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