Recipe: Tasty Ridgegourd paruppu kadaiyal

Recipe: Tasty Ridgegourd paruppu kadaiyal Delicious, fresh and tasty.

Ridgegourd paruppu kadaiyal. South Indian dal, Paruppu kadaiyal, a simple dal recipe with minimum ingredients, pairs well with Rice, chapati, and poori. Usually, I cook dal every day and both the kids will first have paruppu sadam and then will proceed to the next. Even in Tamil Brahmin weddings also, paruppu is served first and then they serve sambar.

Peel the thick skin on the ridge gourd and chop it roughly.

Put off the flame,let it cool down.

Peerkangai Paruppu Kadayal // Ridge Gourd Curry // Peergangai Masiyal for Rice , Ragi Ball.

You can have Ridgegourd paruppu kadaiyal using 17 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Ridgegourd paruppu kadaiyal

1. Prepare of (peeled and chopped into cubes) Ridgegourd -.

2. You need of Tomato (chopped into cubes) -.

3. Prepare of onions (peeled and halved) Small -.

4. It’s of Garlic - (peeled and chopped).

5. Prepare of Curry leaves -.

6. It’s of Coriander leaves -.

7. You need of dal Thuar -.

8. You need of Moong dal -.

9. You need of Turmeric powder -.

10. It’s of chillies Red -.

11. It’s of Oil -.

12. It’s of Ghee -.

13. It’s of Mustard -.

14. It’s of Urad dal -.

15. It’s of Asafoetida (hing) -.

16. Prepare of Jeera -.

17. You need of Salt - as needed.

Allow the cooker to cool and then open it.

You will find dal, mango and tomato cooked.

Now mash it completely with wooden masher.

Method Heat a tsp of oil, fry red chillies, hing and keep it aside.

Ridgegourd paruppu kadaiyal instructions

1. Soak thuar dal and moong dal in hot water for atleast 15 minutes.

2. Add turmeric powder and  2 drops of oil to the soaked dals..

3. Cook in pressure cooker for 3 whistles in medium flame and 5 minutes in low flame.

4. In another pressure pan, take ridgegourd, tomato, coriander leaves, red chillies along with a cup of water..

5. Cook in pressure pan for 2 whistles.

6. Once the pressure is released from both cookers, mix the cooked dals and the vegetables in a bigger bowl..

7. Mash them together with a hand masher ("mathu" in Tamil).

8. Add required salt.

9. In a kadai, heat oil+ghee. Fry the seasonings - mustard, jeera, urad dal, hing, garlic, small onions and curry leaves..

10. Pour the seasonings on top of the dals+veggies mashed mixture..

11. Mix well and let it sit for 5-10 minutes before serving..

Traditional Kongunadu - Coimbatore style horsegram / kollu paruppu masiyal recipe.

Kollu or ulavalu pappu as its called makes an excellent curry for rice.

With step by step pictures and video.

Horsegram lentil curry/ kollu paruppu quintessentially belongs to the Kongunad region of Tamilnadu.

Its a staple in everybody's home.