A recipe for passion is always simmering !
Ridge gourd combined with shrimp to make this delicious curry. A very rare combination, which works out great when cooked well seasoned in the form of a peppery thick gravy. The recipe shared here is from my granny and all credit goes to her.
Ridge Gourd ~ English
Peerkangai ~ Tamil
Beerakaya ~ Telugu
Heeray Kayi ~ Kannada
Turai ~ Hindi
Peechinga ~ Malayalam
Wetakolu ~ Sinhala
Every non-vegetarian South Indian's favorite dish. Here is the recipe for South Indian style spicy meen kuzhambu(fish kuzhambu).
Ridge gourd cooked with split green gram (Moong dal / Pachai Paruppu) to make a semi thick lentil gravy. Tastes good as a side with Meen kuzhambu, Kara kuzhambu or Vatral Kuzhambu varieties or even goes well when mixed with rice with a drizzle of ghee.
Goes well with meen kulambu and melakai killi sambar.
Restaurant style fish tikka, a punjabi dhaba dish.
My favorite sweet. Also can see that many requesting for it for long. Thus, I am posting the one I learnt from Meenakshi Ammal's Samaithu Paar .
Grind curry leaves,coriander leaves, onion(small onion) about 6 of them, pepper, ginger, cumin seeds with water and keep aside. Use little of each. In a pot, use nallayennai and season mustard, methi seeds and cumin seeds and curry leaves, fry them and then add tomatoes.
Snake gourd cooked with moong dhal, a speciality dish from Tamil Nadu often served with rice.
Dry fry pudalangai poriyal, an authentic dish from Tamilnadu served with plain rice and lentils. (Snake Gourd / Potlakaya / chichinda)
Freshy bought fish coated with spicy masala and shallow fried in oil makes this fish fry a must have side dish for any meal.
(Meen Varuval / Fried fish / Chepa vepudu)
