Ivy gourd poriyal recipe (1)

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Ivy gourd - 1/2 kilogram
  2. Turmeric powder - 1/2 teaspoon (tsp.)
  3. Salt - as needed
  4. -- Grind to coarse --
    1. Coconut - 1 wedge (ஒரு சில்லு)
    2. Dry chili - 2
    3. Shallot (sambar onion) - 4
  5. -- For tempering --
    1. Mustard seed - 1/4 teaspoon (tsp.)
    2. Split black gram - 1/4 teaspoon (tsp.)
    3. Curry leaf - 1 sprig

PREPARATION:

  1. Grind the ingredients under section "-- Grind to coarse --" to a coarse.
  2. Split the ivy gourd into 2 vertical pieces.
  3. In a pan heat oil add mustard seeds, black gram, curry leaves; once the mustard seeds stop splattering add ivy gourd and sauté. Once the ivy gourd is half cooked, add ground coconut, salt, turmeric powder and cook for 5 more minutes.
  4. Once the raw coconut raw smell is gone remove from stove and serve.

NOTES:

  1. ivy gourd poriyal will be the best when ivy gourd is cooked 80%. Yummy and crunch.



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