Heerekayi Saaru

Method

1. 1

   Prepare ridge gourd: Peel 2 heerekayi (ridge gourds) — peel the ridges with a peeler. Cut into medium pieces.

2. 2

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water for 4 whistles. Mash completely.

3. 3

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.

4. 4

   Cook ridge gourd: Add tamarind water, ridge gourd pieces, half tsp turmeric, 1 tsp red chilli powder, 1.5 tsp rasam or sambar powder and salt. Boil 8-10 minutes until ridge gourd is tender.

5. 5

   Add mashed dal: Add mashed toor dal. Add half cup water. Stir well.

6. 6

   Simmer: Cook on medium heat 8 minutes until well combined. Ridge gourd cooks very quickly.

7. 7

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and curry leaves.

8. 8

   Add shallots: Add 6 sliced shallots to the tempering. Fry until golden. Pour over saaru.

9. 9

   Add fresh coconut: Optionally stir in 2 tbsp freshly grated coconut for a richer flavour.

10. 10

    Serve: Adjust salt. Heerekayi saaru has a delicate light flavour. Serve with steamed rice.