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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