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Tuesday, December 16, 2008

Peerkangai Sambhar/Ridge Gourd Sambhar



Ingredients:

  • Peerkangai - 2 nos
  • Cooked Toor dal - 1 cup


  • Tamarind water - 1/2 cup


  • Chillipowder - 1tsp


  • corriander powder - 11/2 tsp


  • Tumeric powder - 1/2 tsp


  • Onion - 1 finely chopped


  • Tomatoes - 2 finely chopped


  • Vadagam - 1 tsp


  • Oil - 3 tsp


  • Curry leaves - 1 string


  • Cocount milk - 3 tsp

Preparation Method:

  • Remove the outer skin from Peerkangai and chop into pieces.


  • Heat oil in the pan, do tadka with vadagam and curry leaves.


  • Add the chopped onion, fry till golden brown.


  • Now add the chopped tomotoes and fry till they are mushy.


  • Add salt ,close and cook for 2 min.


  • Now add the Peerkangai pieces and mix well.


  • Now add the chillipowder,corriander powder and tumeric powder.


  • Mix well with 1/2 cup of water


  • Allow it to boil for 10 min.


  • Now add the tamarind water mix well, boil for 5 min


  • Add the cooked dal mix well


  • Finally add the coconut milk and garnish with corriander leaves

Serve with cooked rice.

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