Vegetable Frankie Roll Recipe / Kathi Roll Recipe

Ingredients :

Wheat flour - 1 cup

Maida - 1/2 cup
Water - as required to make a soft dough

Oil - 2 tsp

Salt - as required 

For Filling :

Cabbage - 1 cup (finely sliced)
Carrot - 1/2 cup (shredded)
Green peas - 1/4 cup
Boiled mashed potatoes - 1/2 cup
Capsicum - 1/4 cup (finely sliced)
Tomato - 1/2 cup (finely chopped)
ginger - 1 tsp (finely shredded)
Green chilly - 1 (finely chopped)
Coriander leaves - few
Garam masala - 1/2 tsp
Coriander leaves - 2 tsp
Oil - 2 tsp
Cumin Seeds - 1 tsp
Salt - as required 
Onion - 1 cup (finely chopped)

 

Preparation :
 

For Stuffing:

• Heat oil in pan, add cumin seeds, ginger, coriander leaves and green chilly then stir for few seconds.
• Now add tomatoes and required salt, saute it until raw smell leaves.
• Now reduce the flame and add cabbage, carrot, green peas, capsicum in pan, saute it until raw smell leaves.  (don't do mushy)
• You should do it for 5 minutes.
• Add potatoes to the vegetables and mix it well.
• Switch off the flame, Now add garam masala and mix it well.
• Now filling is ready. Keep it aside.

Making dough :

• Take a bowl, add wheat flour, maida flour, salt as required and two tablespoon of oil, mix it well .
• Then gradually add water  and make it as a fine dough.
• Keep it aside for 10 -15 minutes.
• Take the dough and prepare a it small size ball from the dough. Roll it with the palm of your hands.
• Make each ball into thin circle. If the dough sticks to the rolling surface, lightly sprinkle the dry wheat flour but don't sprinkle too much of it. 
• Now put the prepared roti on a hot tawa and cook it both sides then keep it aside.

Making Frankie roll : 

• Take one roti and fold the edges at one end then fill the vegetable stuff and add few chopped onion at length wise and fold it tightly
• Heat the pan,  place the Frankie at pan and cook both side.
• Now vegetable frankie roll  / kathi roll  is ready to serve.

Spicy crispy chicken fry recipe

Ingredients :

 

Chicken - 1 kg
Ginger garlic paste - 2 tsp
Curd - 5 tsp
Corn flour - 5 tsp
Red chilly powder - 1 tsp
Pepper powder - 3/4 tsp
Turmeric powder - 3/4 tsp
Egg - 1
Lemon juice - 2 tsp
Salt - as required
Oil - as required

Preparation :

• Wash and clean the chicken.
• Take a bowl, add chicken, ginger garlic paste, curd, corn flour, red chilly powder, pepper powder, beaten egg, lemon juice, and required salt then mix it well.
• If the mixture is liquid. Just add some tsp of corn flour to make them a solid mixture paste.

• Mix all the ingredients and keep it aside for 1 hour.
• Deep fry the chicken in hot oil.
• Spicy crispy chicken fry is ready now. You can have with biriyani, white rice etc..

 

Drumstrick puli kulambu Recipe

Ingredients :

Drumstick - 1 or 2

Brinjal - 1
Tomato - 1

Sambar onion - 5 no.

Tamarind - lemon sized ball

Chilly powder - 1 1/2 tsp
Coriander powder - 3 tsp
Turmeric powder - a pinch
Coconut -3 tsp
Cumin seeds - 1/2 tsp

Salt - as required

To Temper :

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Curry leaves - Few

Preparation :

• Soak tamarind in a cup of warm water. Extract the juice from the soaked tamarind and throw away the pulp.
• Grind coconut and cumin seeds with enough water to make it as smooth paste.
• Chop the sambar onion into half and chop the tomato, brinjal  and keep it aside. 
• Now cut the drumstick into small size(3 or 4 inch) pieces and keep it ready.
• Heat oil in kadai/pan, add mustard seeds, when its popup, add fenugreek seeds and curry leaves.
• Then add sambar onion and saute it for a minutes.
• Now add chopped brinjal, tomato, drumstick and saute it for 2 minutes.
• Then add tamarind extract, chilly powder, coriander powder, turmeric powder and salt as required.
• Boil the curry until the vegetables are cooked.
• Then add coconut paste and boil for another 10 minutes. Now Switch off the flame.
• Now drumstrick puli kuzhambu is ready to serve with hot rice.

Ada Dosa Recipe

Ingredients :

Raw Rice - 1 cup

Bengal gram(kadalaiparuppu) - 1/4 cup
Toor dal - 1/4 cup

Urad dal - 1/4 cup
split moong dal - 1/4 cup
Dry red chilly -  4-6
Cumin seeds - 1 tsp
Coconut - 2-3 tsp
ginger - 1 small piece
Coriander leaves - few
Hing - 1/4 tsp
Onion - 1 (finely chopped)

Oil - for making dosa

Salt - as required

Preparation :

• Wash all dals and rice then soak it in water for 3 hours. Grind it to a smooth paste. Keep it aside.
• Put the coconut, dry red chilly, cumin seeds, ginger and coriander leaves in a blender with enough water and grind to make fine paste. 
• Heat oil in kadai, add chopped onion and saute until it turns to golden brown color.
• With dosa batter add the coconut paste, roasted onion, salt(required) and hing then mix it well.
• Heat the tawa or non-stick pan, spread a tsp of oil in tawa.
• Pour the batter and spread it on tawa.
• Sprinkle 1/2 tsp of oil on top of dosa.
• Cook both the sides.
• Now ada dosa is ready to serve
• Good to have with coconut chutney, onion chutney & red chilly chutney
 

 

 

caramel custard recipe in pressure cooker

Ingredients :

Milk - 500 ml

Egg - 2

Sugar - 10 tsp + 3 tsp of sugar for caramel
Vanilla Essence -  1/2 tsp

Preparation :

To Prepare Caramel :

• Take a dry pan, add 3 tsp of sugar and 1 tsp of water in slow flame, It will start melting.
• Wait until its turn slightly brown.
• Pour the sugar syrup into moulds or ramekins immediately, so that  it spreads evenly over the base of the moulds.   

Prepare Vanilla Pudding Using Pressure cooker

• Mix the 10 tablespoon of sugar with milk and boil for 5 minutes. Then keep it aside to become cool.
• Beat the egg very well together with vanilla essence.
• Pour the cold milk into beated egg and mix it well.
• Now pour the milk egg mixture into the prepared ramekins (moulds).

• In a pressure cooker, add enough water and keep ramekins inside.
• Close the pressure cooker with lid and remove the weight from the pressure cooker lid.
• Cook it in low flame for 20 - 30 minutes.
• After 20 minutes open the lid and test the center of the caramel pudding with a knife. If the knife comes out clean, the pudding is done otherwise you will have to cook for some more time.
• Take the pudding out of the cooker and keep it aside to become cool.
• After some time keep it in refrigerate for an hour.
• When you want to serve, Get it from refrigerator turn it upside down into a plate then serve it nicely.

Egg biryani Recipe

Ingredients :

Basmati rice - 1 cup

Onion (medium sized) - 2 (finely chopped)
Tomato - 2 (finely chopped)
Green chilly - 1
Ginger garlic paste - 1 tsp
Mint / pudina leaves - handful
Coriander leaves - handful
Turmeric Powder - 1/4 tsp
Red chilly powder - 1 tsp
Curd - 1 tsp
Lemon juice - 1tsp
Salt - as required

Boiled egg - 2
Onion (medium sized) - 1 (finely chopped)
Turmeric Powder - a pinch
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - as needed

For the Seasoning

Oil or vanaspati - 2 tsp
Bay leaf - 1 (small sized)
Cloves - 2
Cinnamon - a inch piece
Cardamom - 1
Fennel seeds - 1/2 tsp

Preparation :

• Heat oil in pressure cooker, add bay leaf, cloves, cardamom, cinnamon, fennel seeds and saute it for a minute.
• Then add chopped onion and saute it till golden brown.
• Then add ginger garlic paste, chopped tomatoes and saute until it turns soft and mushy.
• Now add coriander leaves, mint leaves and saute it for another 5 minutes.
• After that add curd, lemon juice, turmeric powder,  red chilly powder and mix it well.
• Then add basmati rice and water. (for 1 cup of rice add 2 cup of water 1:2)
• Add salt as required. (Taste that water and add salt as required)
• Close the cooker and cook it for 3 whistles. (1 whistle in high flame and another two whistles in low flame)

• Take boiled egg and cut into quatered pieces.
• Marinate the eggs for 10 minutes with turmeric powder, red chilly powder, coriander powder and salt.
• Heat oil in pan, add chopped onion and saute it till golden brown.
• Add marinate egg and saute till raw smell of the powder leaves.
• Add fried egg to the cooked biryani.
• Garnish with coriander leaves.
• Now tasty egg biryani is ready to serve with raitha or any gravy.

Note

• Use the same cup to add basmati rice and water.
• You can use the coconut milk instead of water. 
• You can also use the 50% of coconut milk and 50% of water instead of water.
  

Paruppu Urundai Kuzhambu Recipe

Ingredients:

Channa dal (Kadalai paruppu)  - 1/2 cup
Toor dal (Thuvaram paruppu)  - 1/4 cup
Dry Red chillies - 3
Fennel Seeds (Sombu)
Grated coconut - 2 tsp
Chopped onion - 1/4 cup
Finely chopped garlic - 1 tsp
Coriander leaves - few
Salt - as needed

For preparing Kuzhambu :

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Curry leaves - few

Chopped onion - 1/4 cup

Garlic - 5 cloves

Chopped tomoto - 1

Tamarind - lemon sized

Turmeric powder - a pinch

Coriander powder - 2 tsp

Red chilly powder - 1 tsp

Salt - as needed

Chopped coriander leaves - few

Preparation :

• Wash the channa dal and toor dal throughly and soak it in water for 1 hour.
• Drain out the water from channa dal and toor dal.
• Grind channa dal, toor dal, dry red chillies and fennel seeds without water. 
• Take a bowl, add ground paste, chopped onion, chopped garlic, grated coconut, coriander leaves and salt then mix it well.
• Make a lemon sized ball and keep it aside.

• Soak tamarind in a cup of warm water. Squeeze the juice from the tamarind and throw the pulp.
• Heat oil in kadai, add mustard seed, when its popup add curry leaves, chopped onion and saute it till golden brown.
• Then add chopped tomato and saute until it turns soft and mushy. 
• Now add tamarind juice, red chilly powder, coriander powder, turmeric powder and mix salt.
• Switch off the flame, after oil floats on the top.

 

Note :

• Make small balls, so that it will get cooked soon and also absorb the kuzhambu well.

Chilli Paneer Recipe

Ingredients :

Paneer - 200 gm

Onion - 2 (chopped lengthwise)

Capsicum - 1 (chopped lengthwise)

Ginger  Garlic Paste - 2 tsp

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Turmeric powder - a pinch

Garam masala powder - 1 tsp

Chicken 65 masala - 1 tsp

jeera powder - 1/2 tsp

Salt - as taste

Oil - 2 tsp

Preparation :

• Boil the paneer for 10 minutes in hot water then switch off the flame. 
• Cut the paneer into cubes.
• Heat oil in kadai, add chopped onion and saute it till golden brown.
• Then add ginger garlic paste, chopped capsicum and saute it till raw smell leaves.
• Now add red chilly powder, coriander powder, turmeric powder, garam masala powder, chicken 65 masala powder, jeera powder, salt and mix it well.
• Now add paneer cubes and leave for 2 minutes then switch off the flame.
• Now hot chilli paneer is to ready to serve.

Jil Jil Jigarthanda Recipe

Ingredients :

Milk - 500 ml

Sugar - as taste
Nannari syrup - 2 tsp 

Rose essence - 2 drop
Badam pisin / Kadal Paasi - 3 to 4 pieces
Vanilla ice cream - 2 scoops

Preparation :

• Soak the badam pisin in double amount of water for overnight. The badam pisin would have absorbed all the water in the morning and it will look like a jelly after soaking. Now Keep it aside.
• And boil the milk until it reduces to half in volume (from 500ml to 250ml)
• Let it cool down and keep it in refrigerator.
• Take a glass, pour the half glass chilled milk then add sugar, nannari syrup, rose essence, 1or 2 table spoon of badam pisin and mix it well.
• Finally add 1 scoop of vanilla ice cream on top.
• Now tasty jil jil jigarthanda is ready to serve.

Musk melon Juice Recipe

Ingredients :

Musk melon - 1

Sugar - as taste

Ice water - 1/4 cup

Preparation :

• Cut the musk melon into half. Remove the seeds from musk melon.
• Scoop out the flesh from the musk melon using spoon.
• In a blender, add musk melon, sugar and ice water then blend it well.
• Pour juice into a glass and serve immediately.  

.

Orange Juice Recipe

Ingredients :

Orange - 4 cups
Lemon - 1/2

Sugar or honey - as taste

Ice cubes - 4 - 5

Preparation :

• Cut the orange into half. Squeeze the juice from the orange.
• Pour orange juice into a glass.
• Extract juice from lemon and add to orange juice then mix it well.
• Add honey or sugar and mix it well .
• Add ice cubes and serve immediately.  

Using Blender :

• Peel the outer skin of the orange.
• In a blender, add orange, required water and blend it well.
• Strain using a metal strainer or juice strainer.
• Add honey or sugar as required.
• Pour juice into a glass and squeeze juice from lemon.
• Then add ice cubes and serve immediately.

Grape Juice Recipe

Ingredients :

Grapes - 2 cups

Sugar or honey - as needed

Ice cubes - 2 - 3 (optional)

Water - as required

Preparation :

• Wash and clean the grapes and remove the stem from the grapes.
• In a blender, add grapes, required water and blend it well.
• Strain using a metal strainer or juice strainer.
• If needed, add honey or sugar.
• Pour juice into a glass then add ice cubes and serve immediately.

Carrot Ginger Juice Recipe

Ingredients :

Carrot - 4

Sugar - as needed

Ginger - small piece
Lemon - 1/2

Ice cubes - 2 - 3 (optional)

Water - as required

Preparation :

• Wash and clean the carrots and slice them in a small rounded pieces.
• Remove the head and tail parts of the carrots. 
• In a blender, add sliced carrots, sugar, ginger, ice cubes and blend it well.
• Add water as required and blend it again.
• Strain using a metal strainer or juice strainer.
• Squeeze lemon to the carrot juice extracted and mix it well then serve immediately.

Carrot Juice Recipe

Ingredients :

Carrot - 4

Sugar - as needed

Milk - 4 tsp

Ice cubes - 2 - 3 (optional)

Water - as required

Preparation :

• Wash and clean the carrots and slice them in a small rounded pieces.
• Remove the head and tail parts of the carrots.
• In a blender, add sliced carrots, sugar, milk, ice cubes and blend it well.
• Add water as required and blend it again.
• Strain using a metal strainer or juice strainer and serve immediately.

Carrot Orange Juice Recipe

Ingredients :

Carrot - 2
Orange - 2

Sugar or honey - as needed (optional)
Ginger - small piece

Ice cubes - 2 - 3 (optional)

Water - as required

Preparation :

• Wash and clean the carrots and slice them in a small rounded pieces.
• Remove the head and tail parts of the carrots.
• Peel the outer skin of orange and keep it aside.
  
• In a blender, add sliced carrots, orange, sugar, ginger, ice cubes and blend it well.
• Add water as required and blend it again.
• Strain using a metal strainer or juice strainer and serve immediately.

Carrot Tomato Juice Recipe

Ingredients :

Carrot - 4
Tomato - 1

Sugar - as needed

Ice cubes - 2 - 3 (optional)

Water - as required

Preparation :

• Wash and clean the carrots and slice them in a small rounded pieces.
• Remove the head and tail parts of the carrots.
• Wash and clean the tomato and cut into four pieces.
• In a blender, add sliced carrots, tomato, sugar, ice cubes and blend it well.
• Add water as required and blend it again.
• Strain using a metal strainer or juice strainer and serve immediately.

Banana Flower Poriyal / Banana Flower Stir Fry / Vazhaipoo Kootu Recipe

Ingredients :

Banana Flower / Vazhaipoo  - 1

Sambar Onion - 4-5 (cut into small pieces)

Turmeric Powder - a pinch
Grated Coconut - 3 tsp
Salt - as required

For the Seasoning :

Oil - 2 tsp

Mustard Seeds - 1/2 tsp

Urad Dal - 1/2 tsp
Dry Red Chilly - 2(cut into small pieces)
Hing - a pinch

Curry Leaves - few

Preparation :

• Take the banana flower and open the leaf one by one. You could see a group of yellow florets attached with every leaf.
• Remove the leaf and florets upto 4 or 5 leaf. B'coz it will be very much bitter.
• Now open the remaining leaf, you will find the stamen with a bulb shaped top and remove that from the each florets and their leafs also.
• Now chop all the florets into small bits and put it in the water then wash well.
• In pressure cooker,  add chopped florets, salt, turmeric powder and enough water then cook it with 3 whistle.
• Drain out the water from cooked banana flower. Keep it aside to become cool.
• Heat oil in kadai, add mustard seeds when it splutter, add urad dal, dry red chilly, hing, curry leaves, sambar onion and saute it until the onion becomes slightly brown.
• Then add cooked banana flower and saute it for 3-4 minutes.
• Add salt as required.
• Finally add the grated coconut and mix it well, then switch off the flame.
• Now banana flower poriyal / vazhaipoo kootu is ready to serve.

Banana Stem Poriyal / Vazhai Thandu Poriyal Recipe

Ingredients :

Banana Stem - 1 medium length

Grated Coconut - 3 tsp

Turmeric Powder - a pinch

Splitted Moong Dal - 2 tsp

Salt - as required

For the seasoning :

Oil - 1 tsp

Mustard Seeds - 1/2 tsp

Urad Dal - 1/2 tsp

Dry Red Chilly - 2 (cut into small pieces)

Hing - a pinch

Curry Leaves - few

Preparation :

• Remove the outer layer of the banana stem.
• Cut the banana stem into small round pieces. If any fibre comes out from that please remove and discard it. 
• Chop the rounded pieces into small cubes.
• In a pressure cooker add chopped banana stem, splitted moong dal, turmeric powder, salt and enough water then cook it with 3 whistle.
• Drain out water from the banana stem. Keep it aside to become cool.
• Heat oil in kadai, add mustard seeds, when it splutter, add urad dal, dry red chilly, hing, curry leaves and saute it until the urad dal becomes slightly brown.
• Then add cooked banana stem and saute it for 3-4 minutes.
• Check and add salt as required.
• Finally add grated coconut and mix it well.
• Now banana stem poriyal / vazhai thandu poriyal is ready to serve.

Egg Gravy / Egg Masala / Egg Thokku Recipe

Ingredients :

Egg - 2 nos

Onion - 1 (finely chopped)

Tomato - 2 (finely chopped)

Red Chilly Powder - 1/2 tsp

Coriander Powder - 1 tsp

Turmeric Powder - a pinch

Pepper Powder - 1/4 tsp

Oil - 1 tsp

Salt - as required

Coriander Leaves - few

Preparation :

• Boil the egg for 15 minutes in hot water then switch off the flame. Keep it aside to become cool.
• Remove the shell from boiled egg and cut into two pieces.
• Heat oil in kadai, add chopped onion and saute it till golden brown.
• Then add chopped tomatoes and saute until it turns soft and mushy. 
• Now add red chilly powder, coriander powder, turmeric powder and mix it well.
• Then add 1 cup of water, required salt and boil it well.
• Now add egg pieces and leave for 3 minutes. 
• Finally add pepper powder, coriander leaves and switch off the flame. 

   

Lady finger Poriyal / Vendakkai Poriyal Recipe - 2

Ingredients :

Lady Finger - 1/4 kg

Red Chilly Powder - 1/2 tsp

Coriander Powder - 1 tsp

Turmeric Powder - a pinch
Curd - 1 tsp

Salt - as required

For the seasoning :

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp

Curry Leaves - few

Preparation :

• Cut the lady finger into small pieces and remove the head and tail parts then keep it aside.
• Heat oil in kadai, add mustard seeds when its popup then add urad dal , curry leaves and saute it  a minutes.
• Now add the chopped lady finger  and saute it 2 minutes.
• Now add 1 tsp of curd and mix it well. Cook the lady finger till the stickiness disappear.
• Now add red chilly powder, coriander powder, turmeric powder, required salt and mix it well.
• Now sprinkle the water into lady finger and cook it well.
• Cook the lady finger until dry then switch off the flame.
• Now Lady finger poriyal is ready to serve. 

   

Lady Finger Poriyal / Vendakkai Kootu Recipe

Ingredients :

Lady Finger - 1/4 kg

Onion - 1 (finely chopped)

Tomato - 2 (finely chopped)

Red Chilly Powder - 1/2 tsp

Coriander Powder - 1 tsp

Turmeric Powder - a pinch

Salt - as required

For the seasoning :

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp

Curry Leaves - few

Preparation :

• Cut the lady finger into small pieces and remove the head and tail parts then keep it aside.
• Heat oil in kadai, add mustard seeds when its popup then add urad dal , curry leaves and saute it  a minutes.
• Add chopped onion and saute it till golden brown.
• Then add chopped tomatoes and saute until it turns soft and mushy. 
• Then add the chopped lady finger and mix it well. Cook the lady finger till the stickiness disappear.
• Now add red chilly powder, coriander powder, turmeric powder, required salt and mix it well.
• Now sprinkle the water into lady finger and cook it well.
• Cook the lady finger until dry then switch off the flame.
• Now Lady finger poriyal is ready to serve. 

   

Bitter Gourd Stir Fry / Pavakkai Poriyal Recipe

Ingredients :

Bitter Gourd - 1 nos

Onion - 1 (finely chopped)

Tomato - 1 (finely chopped)

Red Chilly Powder - 1/2 tsp

Coriander Powder - 1 tsp

Turmeric Powder - a pinch

Salt - as required
Tamarind - 1/2 lemon size

For the Seasoning :

Oil - 1 tsp

Mustard Seeds - 1/2 tsp

Curry Leaves - Few


Preparation :

• Cut the bitter gourd into small size and remove the seeds then keep it aside. 
• Soak tamarind in a cup of warm water. Squeeze the juice from the tamarind and throw the pulp.
• Heat oil in kadai, add mustard seeds when its splutter, add curry leaves, chopped onion and saute it until the onion becomes slightly brown.  
• Then add chopped tomatoes and saute until it turns soft and mushy. 
• Now add bitter gourd and saute it 2 minutes.
• Then add red chilly powder, coriander powder, turmeric powder and mix it well.
• Then add tamarind extract, required salt and cook it till its become thick.
• Once the bitter gourd is cooked then switch off the flame.
• Now bitter gourd stir fry / bitter gourd poriyal is ready to serve.

   

Bottle Gourd Poriyal Recipe / Sorakkai Kootu Recipe

Ingredients :

Bottle Gourd / Sorakkai  - 1

Green Chilly - 2

Sambar Onion - 4-6 (cut into small pieces)

Turmeric Powder - a pinch
Coconut - 3 tsp
Cumin Seeds - 1/4 tsp

Salt - as required

For the Seasoning :

Oil - 2 tsp

Mustard Seeds - 1/2 tsp

Urad Dal - 1/2 tsp

Curry Leaves - few

Preparation :

• Peel the skin of bottle gourd and cut into small pieces.
• Grind coconut and cumin seed without water then keep it separately.
• Heat oil in kadai, add mustard seeds when it splutter, add urad dal, curry leaves, sambar onion and saute it until the onion becomes slightly brown.
• Then add bottle gourd, green chilly, turmeric powder, salt and saute it for two minutes.
• Now add enough water and cook it well.
• Once bottle gourd is cooked then add the grind coconut & cumin mix and allow it to boil till it becomes thick, then switch off the flame.
• Now bottle gourd / sorakkai kootu is ready to serve.

Ridge Gourd Recipe | Peerkangai Kootu Recipe

Ingredients :

Ridge Gourd / Peerkangai  - 1

Green Chilly -1

Sambar Onion - 3-4 (cut into small pieces)

Turmeric Powder - a pinch
Coconut - 3 tsp
Cumin Seeds - 1/4 tsp

Salt - as required

For the Seasoning :

Oil - 2 tsp

Mustard Seeds - 1/2 tsp

Urad Dal - 1/2 tsp

Curry Leaves - few

Preparation :

• Peel the skin of ridge gourd and cut into small pieces.
• Grind coconut and cumin seed without water then keep it separately.
• Heat oil in kadai, add mustard seeds when it splutter, add urad dal, curry leaves, sambar onion and saute it until the onion becomes slightly brown.
• Then add ridge gourd, green chilly, turmeric powder, salt and saute it for two minutes.
• Now add enough water and cook it well.
• Once ridge gourd is cooked then add the grind coconut & cumin mix and allow it to boil till it becomes thick, then switch off the flame.
• Now ridge gourd / peerkangai kootu is ready to serve.