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.
Ingredients: |
|
| 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) |
Method:
- 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.
