Lip- Smacking Roasted coconut gravy with sliced ridge gourd is a seriously tasty vegetarian side dish. Serve with rice.
Quick, Simple Recipe.
Ridge Gourd Theeyal (Peechinga Theeyal)
® This is a RAS signature Recipe©
A detailed introduction, and related links
available on the Recipe Intro↓. Check it out or scroll down for the recipe and video ⇓.
EAT AND TELL!!! Let us know if you tried – Ridge Gourd Theeyal
| ♦Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com ♦If you make the dish and share it on your social media please don‘t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. ♥Please rate the recipe if you have tried it below ↓♦Quick Browse to see All Recipes by Category.♦World Cuisines to browse recipes by Country ♥Thanks for visiting www.recipesaresimple.com |
Ridge Gourd Theeyal
Description
Ridge Gourd Theeyal is a classic Kerala dish featuring ridge gourd (called "Peechinga theeyal" in Malayalam) cooked in a rich, dark brown gravy made from roasted coconut and a blend of aromatic spices. "Theeyal" literally translates to "burnt dish," referring to the deeply roasted coconut paste that forms the base of the curry.
Ingredients:
For Ground Roasted Coconut
For Tempering:
Instructions
-
Soak a small lime sized pulp of tamarind in boiled water, so that you can extract the solution later.
-
Scrape the outer ridges of the gourd, and peel most of the skin… Leaving tiny bits of skin is okay and retains the shape of the gourd. Rinse well.
-
Cut each gourd into 2 pieces, then slice vertically. Remove any large seeds by scraping them out. Younger gourds, will not have seeds.
-
Continue to cut into semicircle slices. Set aside.
-
To a heavy based wok or pan, add the oil for the ground roasted coconut ( 1 Tbsp).
-
As it heats up add the grated coconut, followed by dried chillies, coriander seeds, fenugreek, and shallots.
-
Roast this mixture on medium heat, stirring continuously – patiently for 7-8 minutes. (Stepping away, or failing to stir, will cause the coconut to burn and ruin the dish, you best start over, so be patient here).
-
Once golden brown, quickly remove the contents from the wok, to prevent blackening from the residual heat.
-
Grind this to a fine powdery-paste without adding any water if possible. Set aside.
-
To the same wok, (wiped clean) add 2 Tbsp oil and add the turmeric powder.
-
As soon as it sizzles, add the prepared gourd and stir fry for 1-2 minutes, just till softened.
-
Add the sauteed gourd slices to a non-stick pot or earthen pot (preferred).
-
Also add the slit green chillies, chopped tomato, curry leaves, and tamarind solution.
-
Add the prepared coconut spice mix to this. Pour in just enough water to cover everything.
-
Bring to a boil and add the salt to taste.
-
Simmer for 8- 10 minutes, till thickened. Remove from heat.
-
Optional: Some like to add a tiny bit of fresh coconut milk at the end, to balance or smooth out the gravy. This can help to mellow the taste if coriander if you have added too much. I usually don’t find the need to add this.
-
Heat the oil for tempering. Crack the mustard seeds in the hot oil.
-
Add fenugreek seeds, dry chilli, and shallots. Fry till shallots turn golden.
-
Add all of this including the oil over the theeyal.
-
Allow resting for at least 10 minutes covered, before serving with hot rice!
Note
- Similar theeyal can be made with Okra, Eggplant, etc.. read the intro page.
- Key Ingredients: Ridge Gourd, Coconut, Shallots, Dried Chillies, Coriander, Fenugreek, Mustard Seeds, Green Chilly, Curry Leaves, Oil, Salt.
