I ain't good at drawing but I can say with confidence that I can cook quite well and make everyone happy, with a good meal. Cooking is an art and with passion & Love for it we can create so many wonderful dishes....Loving it everytime...

Wednesday, May 28, 2008


Ground meat normally used for cutlets,curries and stews. Today i tried it in a different dish, biriyani. It was really good and even my son loved it. It is quite simple to make.

Onion - 1 medium chopped
Tomatoes - 2 chopped
Ginger garlic paste - 1 tbsp
Cardamom - 2 nos
Cinnamon - 1 inch
Bayleaves - 2nos
Cloves - 4 nos
Pepper - a few
Greenchilies - 3 chopped
Cashewnuts - 2tbsp chopped (optional)
Cilantro - a small bunch chopped
Chili powder - 1 tsp
Coriander powder - 1.5tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp
Fennel seeds - 1/2 tsp
Saffron springs - a few (optional)
Ground chicken - 1/2 lb
Garam masala - 1/4 tsp
Basmati rice - 2 cups washed and soaked for 10mins
Cooking oil - 2tbsp
Ghee or butter - 2 tbsp

1.In a kadai pour the oil and the butter and when hot add the bay leaf, cinnamon,cloves,cardamom,pepper and the fennel seeds and fry it for a few seconds before adding the chopped greenchilies and the chopped onions .
2.Fry until done and put the garam masala and the ginger garlic paste and let the raw smell go.
3.Put the ground chicken and turmeric powder and let it cook for a few minutes and add the chili powder,pepper powder,coriander powder and wait till the masala smell goes and then add the tomatoes and salt.
4.Let it cook till it becomes thick in consistency and since it is ground meat it will become dry and thats ok.
5.Add the chopped cilantro and the washed rice and stir it for a few minutes.
6.Pour the rice mixture into the rice cooker and add four cups of water for 2 cups of rice and let it cook till well done.
7.Serve hot with raita.

Brinjal Fry

This is an easy to prepare dish and the only time required is the time to fry it. It can also be served with any kind of meal or even as a starter. It is spicy and sour and tasty too. The main requirement is the big brinjal/eggplant.

1.Big brinjal - 1 cut into round 1/2 inch slices
2.Turmeric powder - 1/2 tsp
3.Chili powder - 1 tsp
4.Coriander powder - 1.5 tsp
5.Cumin powder - 1 tsp
6.White vinegar - 1.5 tsp
7.Salt to taste
8.Pepper powder - 1/2 tsp
9.Garam masala - 1/4 tsp
10. Oil to fry


Mix ingredients 2 to 9 with a little water and then rub each brinjal slice in it and set it aside for an hour atleast.

Heat oil in a kadai and when hot add the slices one by one and do not overcrowd with too many slices.
Turn it after a minute or two, avoid turning it too many times to avoid breaking.
Place it onto a paper napkin before placing it in serving plate.
Serve hot.

Tuesday, May 20, 2008

Channa in cashew gravy

Channa in cashew gravy is simple and a rich and delicious dish to served for rotis, chapathis, pooris and naan. It is rich in flavor and it can be made spicy according to preference.

Kabuli channa - 1.5 cups soaked overnite and pressure cooked with a little salt / canned 2
Onion - 1 medium ground
Tomatoes - 3 pureed
Ginger garlic paste - 1 tbsp
Cashewnuts - 3 tbsp ground to a paste
Garam masala - 1 tsp
Chili powder - 1.5 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Tandoori color - a pinch (optional)
Butter - 2 tbsp
Oil - 1 tbsp
Fennel seeds - 1/4 tsp
Cloves - 3 nos
Cinnamon - 1 inch piece

1.In a kadai pour the oil and butter and when hot add fennel seeds, cloves and cardamom followed by the ground onions.
2.Once well done add the garam masala and the ginger garlic paste and wait till the raw smell goes
3.Add the turmeric powder, chili powder, coriander powder and stir well
4.Pour in the tomato puree and when it is about to boil pour in the cashew paste and add a 1/4 cup of water and salt and stir well. Cashew has a tendency of sticking to the bottom of the pan so stir in occasionally.
5. Add the tandoori color it is optional or you can add saffron.
5.Once it starts to boil add the cooked channa and let in simmer for 10 to 15mins till the gravy thickens and the channa has absorbed the flavors.
6.Garnish with chopped cilantro and serve hot.


This is a sweet dish that kids love and it is a very common dish in south india. It is made with rice flour and bananas and it is a healthy dish for kids who are fussy about eating fruits. My son loves it and most of the time he asks he to make it for him and he will keep eating all day. The dish will be ready in no time and is very simple to remember and prepare too.

Rice flour - 2 cups
Ripe banana - 2 (very ripe)
Jaggery syrup - 1/2 cup (soak jaggery for an hour or two in warm water)
Cardamom powder - 1/2 tsp
Dry coconut or fresh coconut - 1 tbsp (shredded)
Raisins - 1 tbsp
Cashewnut - broken 2 tbsp
Nutmeg powder - 1/2 tsp (optional)
Ghee - in a small cup

1. Mix all the above except for the ghee and make sure there are no flour lumps.
2. Heat the paniyaram maker and pour a few drops of ghee into each hole and when hot pour in 3/4 tbsp of mixed batter and let it cook for 2 minutes and then turn it over. Remove it once it is dark golden brown in color.
3. Make sure that the heat is spread evenly and maintain low to medium heat otherwise it will get burnt and the inside won't be cooked fully.
4. Follow the procedure for the balance batter and eat it warm.
5. If u do not have jaggery use sugar and water to mix the batter. The batter should be a little thicker than pancake consistency.

I am sending this to the deep fried event by Mythreyee of Paajaka.

Paav Bhaji

Since we moved to miami, i hadn't made paav bhaji and V loves it. I made it for just the two of us and it was really yumm....It is a north indian dish and mainly part of the chaat items but it can be eaten for dinner too, it is very filling as it is made with lots of vegetables and butter. The main base ingredient for the bhaji is tomatoes. The longer the bhaji cooks the better.It is easy to make and once you've eaten it, you would wanna eat it over and over again..
Onion - 1 big chopped
Tomatoes -6 chopped
Green chili - 2 chopped
Mixed vegetables - 1 big bowl (bean, carrot, peas, cabbage,cauliflower,capsicum)
Potatoes - 2 chopped fine (or boiled seperately and mashed)
Ginger garlic paste - 1.5tsp
Garam masala - 1 tsp
Fennel seeds - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1.5tsp
Turmeric powder - 1/2 tsp
Amchur - 1/4 tsp
Chaat masala - 1/2 tsp
Pepper - 1/2 tsp (optional)
Butter - 4 tbsp
Oil - 2 tbsp
Salt to taste
Cilantro - a handful chopped

1. In a deep kadai pour oil and add 2tbsp of butter and add the fennel seeds followed by the chopped green chilies and onions.
2.Once the onions are cooked add the garam masala and the ginger garlic paste
3.Now add the tomatoes and let it cook completely
4. Add the turmeric powder, chili powder, coriander powder, amchur and the chaat masala and stir it well till the oil seperates.
5. Now add the vegetables and mix it well and pour around half a glass of water and add salt and allow it to cook completely.
6.If u are using boiled and smshed potatoes do not add it now, wait till the vegetables are fullly cooked and tehn add it.
7. Every 10 minutes use a smasher and press down the vegetables so that they get mixed well and smashed well too.
8. When the vegetabels are 3/4 done add another tbsp of butter, pepper and the cilantro and let it cook. If you think that the vegetables need water to cook pour a little more water. Do not pour lots of water as the bhaji has to be thick.
9. If you are adding the boiled potatoes add it now and mix well.
10. The gravy has to be really thick and add the remaining butter before switching it off.
11. Cut onion into slices or circles or chopped fine and keep aside and a few wedges of lime
12. Toast the paav/bread with butter and serve hot with the onion and lemon wedges.

Monday, May 19, 2008

Hearty Omelete

There is no better way to start the day than with a tasty and healthy breakfast. Its just a normal omelet one would eat at restaurants and it is very easy to make too. Both my husband and my son love the omelet. I made it with vegetables, but you can also make it with bacon, chicken or any other stuffing that you would like to use.

Onion - 1 big chopped fine
Tomatoes - 3 seeded and chopped fine (if u add tomatoes with the seeds and the juice it will make the omelet soggy)
Jalapenos - 3 chopped fine
Green onions - chopped fine
Mushroom - chopped fine (any mushroom of choice)
Carrot - 2 grated
Eggs - 5 beaten until fluffy and frothy
salt to taste
Cooking oil
Monterrey jack or Colby jack cheese - 3 tbsp (1 for each omelet, optional)
The above quantity will make around 3 big omelets. It is easier to cook all the veges together first before splitting them for individual omelets.
1. In a big skillet pour oil, put the jalapenos and saute well.
2. Add the chopped onions and let it cook until pink and then add the mushrooms and the tomatoes, put salt
3. Once the mushrooms are cooked add the green onions and grated carrot along with some pepper
4. Allow it to cook completely and now divide the cooked veges into three proportions.
5. In the same skillet put one part of the cooked veges and make sure the heat is medium otherwise it will burn the vegetables. Spread it evenly and leave it for a minute or two and then pour the beaten egg as per requirement.
6.Move the pan around so that the eggs spread well and let it cook for 2 -3 minutes.
7. Take a tablespoon of the cheese and spread it in the center of the omelet.Put a little pepper on top of the cheese.
8. Take a flat spoon and work the sides of the egg to make sure it is not sticking to the sides of the pan and then roll it slowly and carefully to avoid it from breaking
9. Pat it with the spoon once in a while to make sure the egg is fully cooked before removing it from the stove top.
10. Continue the same procedure for the remaining veges and the egg.
Serve hot.
When beating the eggs add salt and pepper only towards the end. If added in the beginning the eggs will take a longer time to become fluffy.
i am very sure that you will not stop making this omelet once you start making it for your loved ones.
I am sending this dish to Sangeeth's calcium rich
and also for the 101 series.

Spaghetti and Meatballs

Having eaten spaghetti and meatballs out decided to give it a try at home, so this weekend for dinner i made it and guess what V said i can make it again! To tell the truth i was a little nervous to make it and was worried that the meat balls might become dry, but it came out absolutely delicious.
Ground meat - 1.2 lb
egg - 1(whole egg)
Onion - 1/2 finely chopped
Bread crumbs - 1 cup
Garlic cloves - 3 chopped fine
Pepper powder - 1 tsp
Salt to taste
Crushed pepper flakes - 1 tsp
Fresh parsley - chopped fine
Rosemary - 1 sprig chopped fine
Tomato paste - 2 cans (8oz each)
Spaghetti - 1/2 lb (cooked al dente)
Broth - 1 cup
Red cooking wine - 1/2 cup
E.V.O.O. - 2 tbsp

Method :-
1. Heat a non stick skillet on medium heat.
2. In the mean time in a bowl mix the meat, red pepper flakes,pepper powder, salt, bread crumbs, egg, rosemary, garlic and onions and then make small balls and put them one by one in the hot oil
3. do not turn them very often let it cook one side for 3-4 minutes before you turn it over, shake the skillet once in a while to avoid the meat balls from sticking to the bottom of the pan
4. Cook spaghetti and keep it ready --- in a big vessel boil water, add salt and the pasta and cook for about 8-10 minutes and before straining the water add a few drops of olive oil to avoid the pasta from sticking together.
5.once the meat balls are cooked completely add the wine and let it reduce a little
6.Pour the tomato paste and the broth and stir gently avoiding the meat balls
7. Add a little salt and pepper. you can add a little pepper flakes to the sauce if u want it to be more spicy
8. Add the chopped parsley and let the gravy simmer and the meat balls soak a bit.
9.Now add the spaghetti and mix well
10. Garnish with cheese and serve hot.

I am sending this for Vandana's Chicken Contest.
This month I am sending this to DK's A.W.E.D. Italiano.

This recipe goes to Sri of Me and My Kitchen, who is hosting event for the the month of september.

Saturday, May 17, 2008

Spicy Chili

I've had chili only once and i had been wanting to try it out. So last week i thought of making it for lunch as it is a filling dish and mostly made with sirloin or turkey. Eat a bowl full and you won't be hungry for a longtime and most of all its a one vessel recipe...I made it with ground chicken and it did taste good too!

Ground chicken - 1/2 lb
Chopped onion - 1 medium
Jalapenos - 3 chopped (or as per choice of spice)
Tomato paste - 8 oz
Chicken broth - 2 cups
Garlic cloves - 2 chopped
Cumin powder - 1/2 tsp
Hot sauce (Tabasco) - 1 tsp
White kidney beans - 1 can
Chili powder -1 tsp
Pepper powder - 1 tsp
Salt to taste
Oil for cooking - 1 tbsp
Any cooking wine - 1/2 cup (i prefer dry sherry)
Cilantro - a handful chopped
For garnish - chopped green onions or cheddar cheese(any cheese of choice)

The time to prepare is very less and the longer you allow it to simmer, more flavorful it becomes.
1.In a deep non-stick dish pour the oil and once its hot add the chopped garlic, onions and the jalapenos and let it cook well
2.Add the ground meat and stir it for 5minutes
3.Now add the wine and a little salt and pepper
4.Let the wine reduce and now add the cumin powder, chili powder, pepper powder and stir for a minute or two
5. Pour in the broth followed by the tomato paste and the hot sauce along with salt
6. Once it reaches boiling point add the kidney beans and the cilantro
7. Let it simmer for a while and serve it hot with tortilla chips or feta bread.
If u don't want it to be very thick you can add another cup of broth to it.

Chicken is one that can be used to make any kind of dish and never get disappointed.
I am sending this dish for Vandana's Contest of the month, her blog address is

I am sending this to Sangeeth's Calcium Rich Event

This recipe is being sent to the Event for the month of September by Sri of Me and My Kitchen.

Monday, May 12, 2008

Pepper Chicken

Last week i had a bad cold and i wanted to eat something spicy so i decided to make my mom's pepper chicken. It is simple to make and very tasty too.
Ingredients :-
Chicken breasts (i used boneless & skinless)
1 medium onion chopped fine
1/2 onion sliced thin
Garam masala - 1 tsp
Whole pepper - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Pepper powder - 2 tsp
Turmeric powder - 1/2 tsp
Ginger garlic paste - 1.5 tsp
Curry leaves

In a non stick kadai pour a little oil and when it becomes hot add the mustardseeds, cumin seeds, whole peppers and the curry leaves followed by the chopped onions .

Let the onions cook well then add the ginger garlic paste, whole pepper and garam masala and stir well and wait till the raw smell goes. Now add the chicken pieces and turmeric powder and stir it occasionally for 5 mins. Add the pepper powder, sliced onions and salt and stir it well. Stir it once in a while and let it cook on medium heat and do not add water.
Serve it hot with rice or rotis.

I am sending this dish for Vandana's Contest of the month, her blog address is
Vandana's blog is an amazing one and has wonderful recipes too.

This entry goes to Srivalli's Curry Mela

This goes to Event of the month by Sri of Me and My Kitchen.

Tuesday, May 6, 2008


Poriyal is just a term for vegetables that are cooked and seasoned. The method is the same for most of the vegetables. You can make this with beans (chopped fine), carrot(grated) and cabbage(shredded) or even a mix of beans, carrots and cabbage (this blend will b easy when making for a big group).

For Seasoning the ingredients are the same for all :-
Cooking oil - 1/2 tsp
Coconut oil - 2 to 3 drops (optional) - it gives great aroma
Mustard seeds - 1/4 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few

Vegetable of choice
Green chilies - as per spice required
Salt to taste


In a deep dish pour oil and add the mustard seeds, urad dhal and the curry leaves. Now add chopped green chilies and the vegetable of choice. When the vegetable is 3/4 done add salt. Cabbage and carrot will cook fast and it doesn't need water to cook. Beans takes a little longer so just sprinkle water and cook the vegetables on low to medium heat and do not cover with lid.

Simple & Easy Shrimp Curry

I wanted to try something different for a change so I asked my friend Bindiya, who cooks different dishes all the time. She gave me this easy recipe to prepare shrimp. She said that this can be made with chicken also. The curry was ready in around 20-minutes and the smell was wonderful
I used frozen and pre-cooked shrimp, you can use any kind u want.

Ingredients :-
Onions - chopped or minced
Green chilies - 2 chopped
Tomato - 2 chopped or puree
Cilantro - chopped
Garam Masala - 1/2 tsp
Ginger Garlic paste - 1 tsp
Cumin Seeds - 1/4 tsp
Chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 1 tbsp

In a big kadai, pour oil, add the cumin seeds, chopped onions, green chilies and let it cook until in turns pink. Add the garam masala, ginger garlic paste and stir it well and wait till the raw smell goes. Put the tomato and let it get cooked completely. Put the chili powder,turmeric powder and salt and very little water just to cook the gravy. Once the gravy is done add the shrimp and the chopped cilantro. Stir it regularly. Remember to remove it from heat once the shrimp has turned pink and well cooked. Leaving shrimp on the stove for a longer time will make it rubbery in texture.
Serve it with rice or rotis.

I am sending this recipe for Curry Mela by Srivalli of Coooking 4 all Seasons.

Friday, May 2, 2008

Konda Kadala /Kabuli channa Puli Kuzhambu

This is a sour and spicy curry which is simple to remember and make too. You can also use vegetable of your choice like - drumstick, brinjal,karna kizhangu (has to be pressure cooked), mochakottai (fry in pan without oil and pressure cook).

Kabuli Channa - 1 .5 glass soaked overnight and pressure cooked with salt

To be fried and ground :-
Coriander seeds - 2 tsp
Coconut - 3 tsp
Dry chilies - 5

Onions - chopped 2 tbsp
Tomatoes - chopped 3 tbsp
Tamarind paste - 1tsp or according to preferance

In a big kadai, pour oil and add - mustard seeds, cumin seeds, fenugreek seeds, asafoetida, 1 dry chili, curry leaves and turmeric powder followed by the onions. Once well done add the tomatoes and let it cook, now add the tamarind paste and little water.When it starts boiling add the the cooked kabuli channa and the ground paste. Let it simmer and add very little jaggery(optional) until the aroma rises. Serve hot.

Mor Kuzhambu

This is a regular curry made with old or very sour plain yogurt/curd. It is easy to prepare and it can also be used a day later it will still taste great,(ofcourse you gotta put the curry in the refrigerator). Vivek likes mor kuzhambu prepared the way his mother does and it tastes awesome! We make it at least once in two weeks.


Mustard seeds - 1.4 tsp
Coriander seeds - 2.5 tsp
Cumin seeds - 1 tsp
Toor dhal - 2 tsp
Bengal gram - 1.5 tsp
soak all the above for an hour

Coconut - 3 tsp
Greenchilies - as per spice requried
Ginger - 1.5 inch
grind all the above ingredients together into a fine paste and mix it with 2.5 glasses of yogurt. Make sure the yogurt is in room temperature.
You can add the any of the following vegetables - Ladies finger/okra, Poosinikai/white pumpkin,chow chow/Chayote Squash,Sorakai/bottle gourd,sepankizhangu/colacasia. Colacasia has to be pressure cooked and then peeled as it takes longer time to cook.

Pour a little oil in kadai - add 2 dry chilies, mustard seeds, cumin seeds, turmeric powder, curry leaves, then any vegetable of choice chopped into medium pieces. saute for little while and then add very little water suffcient enough to get the vegetables cooked. When the vegetable is well done add the mixed curd and salt. Remove it from the stove before it starts boiling.
Serve with rice.
I am sending this to Sangeeth's Calcium Rich Event


Usili is a vegetable side dish that is made with dhal and very filling too. It can be made with beans, kothavaranga and vazhaipoo . Whichever vegetable you intend on using make sure to cut it small and then cook in with salt and turmeric.
To be soaked & ground coarsely:
Toor dhal - 1 glass
Bengal gram - 1/2 glass
Urad dhal - 3 tsp
While grinding add dry chilies, curryleaves, asafoetida and salt. Do not add too much water, otherwise it vl b difficult to steam cook it. Take the ground flour, make small balls and steam cook it. Once done just powder it.
In a kadai pour oil and add mustard seeds, asafoetida, bengal gram, urad dhal, drychilies, curry leaves and then add the steamed and powdered dhal and saute for a while. Now add the cooked vegetable and stir it in. Let it stay on medium flame for a while, but remember to stir it regularly.

Thursday, May 1, 2008

Tomato Rice

Tomato rice is one of my favorites and I learnt it from my mom, she has been making it for years and hers has always been the best, the mother’s touch! This is the easiest method that I use.

Requirement :-

Onion – 1 chopped fine

Tomatoes – 5 chopped

Green chilies – 3 chopped

Ginger garlic paste – 1 tbp

Cilantro chopped – 2 tbsp

Mint chopped – 1 tbsp

Garam masala – 1 tsp

Pepper corns – a few

Turmeric powder – ½ tsp

Chili powder – 1tsp

Coriander powder – 1 ½ tsp

Fennel seeds – 1 tsp

Salt to taste

Cooking oil and 1tbsp of butter

Basmati rice – 3 rice cooker cups washed and soaked for 10 mins


In a big kadai pour oil and add the butter, after the butter has melted add the pepper and the fennel seeds followed by the green chilies and the onions.

Once the onions are done add the ginger garlic paste and the garam masala and stir it till the raw smell of the masala is gone.Add the tomatoes and stir it regularly till the are tender. Now add the turmeric, chili and coriander powders and stir till the masala is well cooked and the oil separates. Add salt and then the chopped cilantro and mint.

Let it simmer for a while and then make a mental calculation of the amount of gravy in the kadai and then add the washed and soaked rice and stir it for a few minutes. It would seem like there is no gravy left, its alright. Pour the whole thing into the rice cooker and pour water as follows. Once it is done serve it hot with raita of choice.

Normally for basmati rice its 1:2 ratio, we have 3 cups of rice so actually it has to be 3:6. But in this case, you had made a mental calculation of the amount of gravy before adding the rice. It doesn’t have to be exact, if you thought that there was around 3 cups of grave you only have to add 3 to 3 ¾cups of water to the rice for it to cook Remember to stir it occasionally. This amount will serve 4 – 5 people.

Peerkangai / Ridge Gourd Dishes

This is a simple delicious dish that goes well with rice. I learnt two methods of making ridge gourd. One method is with lime and the other is with dhal. Also a spicy chutney/thovayal with the skin which is a great side dish with curd rice. This is a vegetable that cooks fast and good to eat too.

Method I with lime

Ridge gourd - 1 (chopped)
Small Onions - 2 chopped

Green chillies - 2 chopped
Ginger - 1 inch chopped
Curry leaves - a few chopped
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Asafoetida - 3 - 4 pinch
Turmeric Powder - 1/2 tsp
Lime juice - half lime squeezed

In a kadai pour 1 glass of water and add the chopped onions, cumin seeds, ginger,green chilies, small onions and bring it to a boil. Then add the chopped ridge gourd and once its half done add salt and turmeric powder. When well done smash it well together, remove from stove and then add the lime juice and mix well.
In a small kadai pour a little oil add mustard seeds, urad dhal, asafoetid
a and curry leaves and then add it to the curry and serve hot with rice.

Method II with Dhal

Ingredients :-
Ridge gourd - 1 (skin removed and chopped)
Small Onions - 2 cho
Tomatoes - 2 chopped
Green chillies - 2 chopped
Gin 1inch & gar 1 -
Curry leaves - a few chopped
Cumin seeds - 1/2 t

Turmeric Powder - 1/2 tsp
Mustard seeds - 1/4 tsp
Urad dhal
- 1/4 tsp
Curry leaves - a few chopped
Asafoetida - 3 - 4 pinch
2 tbsp of moong dhal to be washed and soaked in water for 10-15 minutes.

In a kadai pour 1 glass of water, add the chopped onions, cumin seeds, ginger,garlic, green chilies, soaked dhal, tomatoes and bring it to a boil.

Once the
dhal is well done add the chopped ridge gourd and when half done add salt and turmeric powder. Let it cook completely and then add chopped cilantro (optional).In a small kadai pour a little oil add mustard seeds, urad dhal, asafoetida and curry leaves and then add it to the curry and serve hot with rice.

Chutney /

Coconut - grated 2 tbsp
Ridge Gourd - the skin
Dry chilies - 5 nos
Urad dha
l - 1 tbsp
Asafoetida - a few pinch
Tamarind - 1 inch piece
Salt to taste

Gingelly oil - 3 tbsp


Pour oil in a kadai fry the urad dhal, dry chilies, coconut and asafoetida and keep it aside. In the same kadai pour some more oil put the ridge gourd skin. Fry it till it cooks well and becomes tender (it takes some time to cook). Sprinkle with water to quicken the cooking process but make sure use medium heat. When half done add salt and tamarind. Once done let it cool and then grind all together. Try to grind without adding too much water and make sure the consistency is as thick as possible.