Turai thokku fry. Peerkangai Thokku (Ridgegourd Curry/Turiya/Turai curry) Peerkangai Thokku (Ridgegourd Curry/Turiya/Turai curry) After our relocation more inland, it has been easier to get rid of Indian vegetables. Although we eat many of the 'english' vegetables, I do seek comfort in cooking and eating the veggies I grew up eating. First clean the gourds, trim the ends and then peel the skin of berakaya/ridge gourd.
Heat a teaspoon of ghee and fry the sundakkai vathal till they turn dark brown. Keep the flame medium to avoid burning. Take out the fried sundakkai vathal and keep it aside Work with Grinding Ingredients Heat oil in a pan and splutter the mustard seeds, cumin seeds and curry leaves. You can have Turai thokku fry using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Turai thokku fry
- It’s 1 cup of turai peel.
- Prepare 1 tbsp of oil.
- It’s 1/2 tsp of cumin seeds.
- You need 3-4 of curry leaves.
- It’s 1/2 tsp of ginger garlic paste.
- Prepare 1 tsp of red chilli powder.
- Prepare 1/2 tsp of turmeric powder.
- It’s To taste of salt.
- Prepare 2 tsp of dessicated coconut.
Add the finely chopped garlic and ginger and fry for a minute. The flame should be in medium low to prevent the ginger and garlic from getting burnt. Saute the onions and green chilly till the onions turn golden brown in color. Stir-fry till the Beerakaya pieces are cooked and look transparent.
Turai thokku fry instructions
- Wash and clean turai with salt water properly. Then wash it with normal water. Washing with salt water makes the peel clean properly..
- Using a peeler remove the peel of turai. Crush it coarsely in a motarpestle or blend it once coarsely in grinder..
- Heat oil in a pan and add cumin seeds,curry leaves. When it crackles add ginger garlic paste and saute for 2-3 seconds..
- Now add the coarsely crushed peels and saute till it gets crunchy. Finally add salt,turmeric,chilli powder,dessicated coconut powder and mix well..
Add chilli and turmeric powders, and mix well. Now add the mashed dal and mix well. If the Beerakaya Pappu is too thick, add some water and mix well. Heat Oil, add Jeera, Urad Dal, Channa Dal, and Mustard Seeds. When the Dal turns pink, add Curry leaves, Red Chili, and Turmeric Powder.
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