Beerakaya Thokku Pachadi

Ingredients:

skin of 2 large ridge gourds (wash and peel the skin)
green chillis 2
dry red chillis, tear and de-seed 1-2
split gram dal/minappa pappu 1 tbsp
cumin seeds 1 tsp
tamarind very small lemon sized
oil 2 tsps

For seasoning/poppu/tadka:

mustard seeds 1/2 tsp
dry red chillis 1-2
asafoetida/inguva/hing big pinch
fresh curry leaves few
oil 1/2 tsp

Method:

Heat a tsp of oil in a cooking vessel, add split gram dal, cumin seeds and red chillis and stir fry for a few seconds till the dal turns red. Remove and keep aside.

In the same vessel, add another tsp of oil and add the green chillis and saute for a mt. Add the ridge gourd peels (chop them into small pieces) and fry on medium heat for 4-5 mts. Add the tamarind to it and leave aside to cool.

Once cool, grind the dal-cumin-red chillis first till coarsely ground, add the rest of the sauteed ingredients along with tamarind and salt and grind to a slightly coarse paste.

Heat half a tsp of oil in a pan, add mustard seeds and let them pop, add curry leaves and dry red chillis followed by asafoetida and stir fry for a few seconds.

Pour the seasoning over the ground pachadi and serve with hot rice.

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