Saturday, December 15, 2018

Heerekayi Sippe (Ridge Gourd Skin) Tambli

1.5 cups chopped Tender Ridge Gourd skin / Heerekayi Sippe
1.5 cups grated Coconut
1 - 2 Green Chillies
4 - 5 black pepper
1/2 tsp Cumin seeds (1/4 for Masala + 1/4 for Seasoning)
1.5 - 2 cups fresh Buttermilk
2 tsp Ghee
1/2 tsp Mustard seeds
8 - 10 seeds of Fenugreek leaves
Salt to taste
1 strand of Curry leaves
1 - 2 broken Red Chillies

Chop the ridge gourd skin into small pieces as shown in the picture below. Cut the green chillies into small pieces.

Put 1.5 tsp ghee, 1/4 tsp cumin seeds, black pepper in a thick bottomed vessel and heat. Once it turns golden in colour, add chopped green chillies, chopped ridge gourd skin and fry them for about 2 mins in medium flame. Add salt, little amount of water and cook them well.

Grind grated coconut, cooked ridge gourd skin into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) 

Add this ground coconut to a vessel. Add buttermilk, required amount of salt, water to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, cumin seeds, fenugreek seeds, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with Rice.

Saturday, December 8, 2018

Bolu Darale(Bolu Peere / Luffa Gourd / Sponge Gourd) Dose

3 - 4 medium sized Bolu Darale / Luffa Gourd
2 cups White Rice
1 cup grated Coconut
1/2 tsp Sambar powder
1/2 tsp Turmeric powder
3 - 4 Red Chillies
1 tsp Coriander seeds
1/4 tsp Cumin seeds
1 tsp Jaggery
Button sized Asafoetida
8 - 10 strands of Curry Leaves
Salt to taste


Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside. Grind soaked rice along with red chillies, cumin seeds, coriander seeds, grated coconut, curry leaves, salt, asafoetida, sambar powder, jaggery, tamarind, turmeric powder and water into smooth paste. Pour this ground mixture in a vessel and add water if required. Don't make the batter too thin.

Peel the luffa gourd and cut it into thin round pieces as shown in the picture below.

Heat the Tava(Iron Tava preferred). Dip the luffa gourd pieces in the prepared rice batter and place it over the tava as shown in the picture below. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame.

Cook other side of the dosa as well for about 1-2 mins by covering the lid.

Serve hot along with any chutney/ sambar.  It also goes well along with chutney powders. The ingredients mentioned above will serve 8-10 Ridge Gourd Dosas.