In south India, we make lot of curries as a side dish for rice. Without curries our lunch is not complete. We make different curries on different days to get the variation. I am posting one of the curries here.
|Avaraikkai||– ¼ kg.|
|Red chillies||– 2|
|Salt||– as needed|
|Mustard||– ½ tsp.|
|Ured dhal||– 1 tsp.|
|Channa dhal||– 1 tsp.|
|Oil||– 1 tsp.|
|Water||– 1 cup|
|Grated coconut||– ¼ cup (optional)|
- Remove the ends of the avaraikkai and cut into fine pieces.
- In a pan, heat oil and splutter mustard, ured and channa dhal.
- When the dhals turn its colour, add broken red chilles and fry for ½ a minute.
- Now add avaraikkai, salt and water and boil.
- When the water is dried, add coconut gratings.
- Remove from fire and serve with rice as a side dish.