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    Ridge Gourd Recipes

    Uploaded by

    eduahead
    This recipe is for a Beerakaya Ulli Karam, a South Indian dish of ridge gourd cooked in a coconut and spice gravy. It involves cooking chopped ridge gourd in oil until soft. Separately, onions are fried to a brown paste and dry roasted spices like dal, mustard seeds and chilies are ground. The cooked ridge gourd is then mixed with the onion paste and spice powder along with salt and sugar to taste and cooked further.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Ridge Gourd Recipes

    Uploaded by

    eduahead
    78 views3 pages
    This recipe is for a Beerakaya Ulli Karam, a South Indian dish of ridge gourd cooked in a coconut and spice gravy. It involves cooking chopped ridge gourd in oil until soft. Separately, onions are fried to a brown paste and dry roasted spices like dal, mustard seeds and chilies are ground. The cooked ridge gourd is then mixed with the onion paste and spice powder along with salt and sugar to taste and cooked further.

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    This recipe is for a Beerakaya Ulli Karam, a South Indian dish of ridge gourd cooked in a coconut and spice gravy. It involves cooking chopped ridge gourd in oil until soft. Separately, onions are fried to a brown paste and dry roasted spices like dal, mustard seeds and chilies are ground. The cooked ridge gourd is then mixed with the onion paste and spice powder along with salt and sugar to taste and cooked further.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    78 views3 pages

    Ridge Gourd Recipes

    Uploaded by

    eduahead
    This recipe is for a Beerakaya Ulli Karam, a South Indian dish of ridge gourd cooked in a coconut and spice gravy. It involves cooking chopped ridge gourd in oil until soft. Separately, onions are fried to a brown paste and dry roasted spices like dal, mustard seeds and chilies are ground. The cooked ridge gourd is then mixed with the onion paste and spice powder along with salt and sugar to taste and cooked further.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Beerakaya Ulli Karam

    Serves 4

    4-5 ridge gourds, peeled and chopped into 1 pieces that are 1/2 thick
    a little oil

    For the wet masala:
    1 big onion, diced, about 2 cups
    1 tbsp of oil

    For the dry masala:
    1/2 tbsp chana dal
    1/2 tbsp urad dal
    1/2 tsp whole cumin seeds
    1/2 tsp whole mustard seeds
    2 dried red chillies (optional)
    A spot of ghee

    Sugar and salt to taste

    note: steps 1,2,3 can be carried out simultaneously as a parallel process

    1. Ridge gourds: Heat the oil in a big pan and add the chopped ridge gourds. Cook uncovered as the
    ridge gourds will release plenty of water. Cook for several minutes. Test with a knife and see if the
    pieces of ridge gourd are soft. Be careful to not overcook as the gourds will become mushy.

    2. Wet masala: Heat the oil in a pan and fry the onions until light brown. Grind to a coarse paste with a
    little salt. Set aside.

    3. Dry masala: In a little bit of ghee, dry roast the chana dal, urad dal, cumin seeds, mustard seeds and
    red chillies (in this order) until a fragrant smell is released, taking care to not over-darken or burn the
    lentils and spices. In a dry grinder or coffee grinder, coarsely grind the spices. Add this dry spice mixture
    to the ground onion paste and mix well.

    4. Final assembly: Stir in the onion masala into the cooked ridge gourds which should be cooked and
    moist, but not too watery. Add salt and sugar, about a teaspoon or so, to taste. Cook on the flame for a
    few minutes. Serve hot with rice

    Ingredients
    Ridge gourd - 2 to 3, medium size, peeled and chopped into small pieces (use tender ridge gourd)
    Tomatoes - 2, finely chopped
    Onion - 1, finely chopped
    Green chilies - 2, slit length wise
    Turmeric powder - 1/4 tsp
    Red chili powder - 1 tsp
    Coriander powder - 1/4 tsp
    Methi powder - small pinch (roasted fenugreek powder)
    Saunf powder - large pinch, (aniseed)
    Jaggery - 1/2 tsp (or sugar)
    Coriander leaves - 1 tbsp, finely chopped
    Poppu/Tadka/Tempering:
    Mustard seeds - 1/2 tsp
    Garlic cloves - 5, lightly crushed
    Curry leaves - 1 sprig
    Cooking oil - 1 tbsp
    Method
    1.Heat oil in a cooking vessel, add the mustard seeds and allow to splutter. Add crushed garlic and curry
    leaves and saute for a few seconds.
    2.Add the chopped onions and green chilies and saute for 4 mts. Add turmeric powder and chopped
    ridge gourd and cook on low to medium flame for 4 mts.
    3.Place lid and cook for 10 mts. Add red chili powder, coriander powder. saunf powder and roasted
    methi powder and cook for 2 mts.
    4.Add the chopped tomatoes and cook with out lid for 5 mts. Place lid and cook for 5 mts. Add a small
    cup of water, salt, jaggery and garam masala powder and place lid.
    5.Cook on medium flame till it reaches curry consistency. Once done, remove onto a serving bowl and
    garnish with chopped coriander leaves.
    6.Serve warm with rice or rotis.
    Tips
    Towards the end of the cooking process, you can add a pinch of garam masala as a variation to the
    above curry recipe.
    If you do not have roasted methi powder, you omit it OR add 1/4 tsp of kasuri methi (dried fenugreek
    leaves) when sauteing the onions.
    Beerakaya Tomato Kura, an Andhra style vegetarian curry that is simple and quick to make. Ridge gourd
    tomato curry goes well with rice and rotis.

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