Paruppu thugayal can be just mixed with hot rice and ghee is sooo tasty. You can make just plain paruppu thugayal or ridge gourd / peerkangai prauppu thugayal.
This dish doesn't need exact amount of the ingredients, as it depends on whom all you are making and you can add more paruappu and slightly less ridge gourd.
INGREDIENTS
ridge gourd 1 big, peel off the rough edges with a peeler or knife, wash, then cut into small rounds. I use microwave to cook it, depending on the quantity as I used roughly less than half of the ridge gourd I had bought. I added little water, cooked in microwave high power 2 minutes, then stir and again for a minute, as I had really chopped them very thin, by 3 minutes it get cooked
tuvar/ arhar dal - 2 tbsp ( as it is now only for me, so I can use for 2 days)
hing little
oil few drops
red chilies to taste
salt to taste
garlic 1-2 optional
METHOD
I've mentioned on top how to cook ridge gourd in microwave, now also how you can cook on gas.
First add dal as per requirements along with red chilies to taste with few drops of oil in a pan/ kadai.
fry well till nice aroma comes adding hing, put in the small mixer jar
once cool,powder fine.
In the mean time in the same pan/ kadai add the gourd cut into rounds after peeling the ridges with the peeler, then wash and cut into as thin rounds as possible, as then it will cook fast and save you the gas too, Once cool, grind with the dal powder adding some water and salt as per need. In my house all love thick chutneys, thugayal not watery.
IN CASE YOU WANT JUST PARUPPU THUGAYAL, THEN ROAST A CUP OF DAL ALONG WITH RED CHILIES AND HING AS YOU NEED, THOSE WHO LIKE GARLIC CAN ADD THAT AND FRY ALL TOGETHER TO GOLDEN BROWN WHEN NICE AROMA COMES FROM THE DAL, COOL AND POWDER. YOU CAN POWDER IT DRY AND KEEP, IF YOU WANT TO EAT AT ONCE THEN ADD WATER TO GRIND.
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