Saturday, April 17, 2010

RIDGE GOURD KOTHSU

பீர்க்கங்காய் கொத்சு


This ridge gourd kothsu is a delicious accompaniment for dosai and idli. The final gravy must not be very thick. Nowadays the ridge gourds sometimes are having bitter taste. Hence it is better to taste it before cooking.


Ingredients:


Green gram- 1 cup
Ridge gourd- half kilo
Slit green chillies-3
Mustard seeds- 1 tsp
Turmeric powder- half sp
Asafetida powder- half tsp
Chopped onion- half cup
Crushed tomato- 2 cups
Tamarind- a lime size
Sambar powder- half tsp
Salt to taste
Oil- 4 tbsp
Curry leaves- 1 arc
Chopped coriander- half cup


Procedure:


Soak the tamarind in 2 cups of water for half an hour and then extract its juice.
Boil the green gram with the turmeric powder and enough water until it is almost cooked.
Cut the ridge gourds in to 1cm cubes and add them to the boiling green gram with the green chillies.
When the vegetable is cooked well put off the fire and mash them finely with a potato masher.
Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the onion with the asafetida powder and fry them for a few seconds.
Then add the tomato with the greens and cook them until the tomatoes are mashed finely and the oil floats on top.
Add the tamarind extract and allow it to boil for a few minutes.
Now add the cooked vegetable with enough water and sprinkle the sambar powder.
Boil the kothsu for five minutes.

12 comments:

  1. பீர்க்காங்காய் எனக்கு மிகவும் பிடித்த காய்களில் ஒன்று.அருமையாக இருக்கும்மா...

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  2. roombha nalla recipe..nicely clicked too..

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  3. mano akka one doubt,you are adding one lime size tamarind,and also 2 cups of tomato pulp,if we add this much,the taste must be sour know?dont mistake me.

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  4. மேனகா!

    பீர்க்கங்காய் எனக்கும் மிகவும் பிடித்த காய். உங்கள் ரசனை என்னுடன் ஒத்துப்போவது மகிழ்வாக இருக்கிறது!

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  5. Dear Nithubala!

    Thanks a lot for the nice feedback!

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  6. Dear Asiya!

    Ripe fleshy tomato always enhances the taste. If you add only the tomatoes, then the taste will be bland. Tamarind and tomato always blend well together. Try this and you will feel the difference. In native place, Naattu thakkaali sometimes will be sour. If we get only nattu thakkali, then we can use only a cup of tomato. Or we can use a gooseberry size of tomato.

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  7. thanks akka for the detailed reply.

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  8. aunty ,
    i tried kothsu with brinjal it came out very nicely and very tasty too. yesterday for dinner we had it with ragi idiyappam.
    for today breakfast we had with rice flakes uppma.

    rice flakes uppma also came out nicely.

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  9. Hi Mano! glad to see you here! :)
    nannayirikkunnu.. :)

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  10. Dear Selvi!

    thanks a lot for the feedback on kothsu and rice flakes upma.

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  11. Dear Seena!

    I am glad to see you here! Thanks for the nice feedback!
    I will reply for your email within a few days!

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  12. பார்த்ததுமே சாப்பிட தோணுகிறது.. விடமாட்டேனே எல்லாம் செய்து பார்த்து சாப்பிட்டுட வேண்டியது தான்...

    பீர்க்கை சட்னி கண்டிப்பா இந்த வெள்ளிக்கிழமை தோசைக்கு தொட்டுக்க எங்க வீட்டுல செய்ய போறேன்.

    அன்பு நன்றிகள் மனோம்மா...

    ReplyDelete