This vegetable mash also known as “Kadaiyal” is served with hot steamed rice. This can also be taken as side dish for steamed rice.
Pachai Payaru (Green Gram) Masiyal
Difficulty: EasyMasiyal also known as Kadaiyal is a nutritious and easy-to-make one-pot dish. Packed with healthy ingredients, it can be served with hot rice, Chapati/Roti, or even with toasted bread.
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Suraikai (Bottle Gourd) Kadayal
4
servings10
minutes15
minutesThis vegetable mash also known as Kadayal is served with hot steamed rice. This can also be taken as side dish for steamed rice.
Ingredients
Suraikai (Bottle Gourd) – a small one
Green Gram Dal (Payatham Paruppu) – 2 tablespoons
Onion – 1
Tomato – 1
Garlic flake – 1
Green Chilli – 1
Sambar Powder – 1 teaspoon
Turmeric Powder – 1/4 teaspoon
Tamarind water – 1 tablespoon
Salt – 1/2 teaspoon or as per taste
- For seasoning:
Oil – 2 teaspoons
Mustard – 1/2 teaspoon
Urad Dal – 1 teaspoon
Jeeragam (Cumin) – 1/2 teaspoon
Asafoetida powder – 1/4 teaspoon
Curry Leaves – few
Directions
- To prepare the bottle gourd curry, start by preparing the vegetable. Begin by removing the skin, inner white portion and seeds from the bottle gourd and cutting it into small cubes.
- Next, soak the dal in water for 15 to 30 minutes.
- Meanwhile, chop the onion and tomato into medium-sized pieces and slit the green chili.
- In a pressure cooker, combine the chopped vegetable, onion, tomato, garlic, green chili, and the soaked dal. Add the sambar powder, turmeric powder, tamarind water, and salt. Mix well and add a cup of water. Close the pressure cooker and cook it for 3 whistles.
- Once the pressure lowers down, open the cooker and mash the vegetable slightly.
- In a tadka pan, heat two teaspoons of oil. When it is hot, add the mustard seeds. When it pops up, add the urad dal, Jeeragam (Cumin), Asafoetida powder and curry leaves. Fry the seasoning until the dal turns golden brown.
- Pour this seasoning over the mashed vegetable and mix it well. Your bottle gourd curry is now ready to serve.