Friday, January 11, 2013

Ridgegourd theeyal / Peechinga theeyal


1)  Ridge gourd     - 250 gms

2)  Coconut oil      -  3 tsp

3)   Grated  coconut   - 2 cups

4)  Chilli  powder         - 1 tsp

     Coriander powder   - 2 tsp

      Turmeric powder    - 1/4 tsp

5)  Green chilli             -  4 nos

6)   Tamarind               - a gooseberry size

    Curry leaves

7) Coconut  oil           - 2 tbsp

   Mustard seeds         -  1/4 tsp

    Dry red chillies        - 2 nos

    Shallots                   - 2 tsp

Cut  ridge gourd in to thick pieces.

Heat 1 tsp coconut oil in a pan . Saute grated coconut till light brown. Also saute  4th ingredients to this in a low flame and let them to cool. grind to a smooth paste adding little water. And keep aside

 Heat  1 tsp oil  in a pan saute ridge gourd and green chillies.  Add tamarind water to this  along with salt , curry leaves and cook. When ridge ground half cooked add ground  paste. Cook them on medium heat. When the gravy  thickens, switch off the flame.

Heat oil in a pan, splutter mustard seeds, dry red chillies, and pearl onion saute them well and pour over the curry.




  1. very yummy dish with really nice gravy.

  2. Delicious tangy theeyal.. Love it..

  3. Looks very flavourful and tasty! Perfect for the terribly cold weather we have over here.

  4. Theeyal with peerkangai, looks so tangy and yummy..

  5. tangy yummy theeyal, mouthwatering!!!

  6. love all theeyal,this is no exception at all..yummilicious with hot steamed rice!!
    Join EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations

  7. I have never ever made any ridge gourd recipe in my life. And I should say, I love your recipe. Theeyal is one of my favorites!!
    Also you are right, making Theeyal in coconut oil gives its own flavor.



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