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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.

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