Puliparuppu and Ridgegourd / Peerkangai kootu

Puliparuppu was introduced to me by my Grandma..I have nt had this earlier at any other place..She had given me the recipe and it came out really well..I prepared it along with peerkangai kootu and it goes well along with potato fry too..

  
          

Ingredients

Toor dhall - 1 cup
Onion - 1/2 small sized
Tamarind - about the size of a lemon
Red chillies - 3 or 4 according to your spice level
Mustard seeds - 1 teaspoon
Urad dhall - 1 teaspoon
Salt to taste

Directions

Pressure cook the dhall along with enough water and a pinch of turmeric in a pressure cooker until you get two whistles..
Meanwhile, soak the tamarind in half a cup of warm water for ten minutes and strain to get the liquid.
Once the dhall gets cooked, mash it well with a ladle and add salt.
Also add the tamarind juice obtained.
In a vessel do the seasoning with the mustard,urad dhall and red chillies..Then add the chopped onions and saute till they turn translucent.
Add the seasoning to the dhall and cook it for two minutes..
Serve hot with rice..

Ridgegourd / Peerkangai kootu

          

Ridgegourd - 2
Moong dhall - 1/2 cup
Mustard seeds - 1 teaspoon
Urad dhall - 1 teaspoon
Red chillies - 1

To grind
Coconut - 1/2 cup
Cumin / Jeera seeds - 2 teaspoons
Green chillies - 2

Directions

Peel the ridgegourd and cut the pulp into small pieces..
Half cook the moong dhall along with water.
Then add the cut ridgegourd pieces and cover and cook for 3 to 4 minutes.
Do not add water for cooking as the vegetable already contains water.
Grind the coconut, jeera seeds and green chillies into a smooth paste and add to the cooked ridgegourd and mix well..cook for one more minute.
Season it with mustard,urad dhall and red chillies..
Serve with rice or chapathis.

This is my entry for Weekend Herb Blogging hosted by Kalyn of Kalyn's Kitchen