Ingredients : |
Ridge Gourd / Peerkangai - 350 gm (removed skin, edges and cut into small pieces) Coconut paste - 2 tbsp Onion - 1 no (chopped) Red Chili Powder - 3/4 tsp Cumin Seeds Powder - 1/2 tsp Turmeric Powder - 1/4 tsp Water - 1/4 cup Oil - 1 tbsp Salt to taste. To Temper : Mustard Seeds - 1/4 tsp Black Gram (skinless) / Urad Dal - 1/4 tsp Curry Leaves - 2 stk. |
Method :
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Steps To Make Peerkangai Poriyal :
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Serving Suggestion : Serve hot with Sambar or Dal Rice. |
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