Saturday, July 25, 2015

Beerakaya Thokku Annam | Ridgegourd Peel Mixed Rice

I am getting back to Cooking with Cookbook Challenge after couple of weeks. Even with all plannings, we sometime face unexpected things and you are left with no choice but to stop doing something. I faced such a situation and even though I wanted to be prepared, I couldn't do it.

So getting back to doing this after a gap and am glad I am getting back with a healthy, interesting rice dish. Interesting I say because one would not expect such a combination to happen. When Amma made this for the first time, she sort of gave us a riddle. She wanted us to decipher what went in. The mixed rice was very delicious and all, yet we couldn't point out clearly on what all went in!

Ridge gourd is quite a frequent vegetable at home. We make a pappu, a kura with it. Apart from the regular Thokku with the peel, infact I have two chutneys made with the ridgegourd peel

Before even going into checking out how to make the various dishes with this vegetable, check out how to peel a Ridgegourd.

Beerakaya Pappu
Beerakaya Kura
Beerakaya Vepudu
Beerakaya Thokku Annam

Ingredients Needed:

For the Beerakaya Thokku

Beerakai peel along with flesh - 1 cup
Coriander leaves - 1/2 cup
Green chilies - 2 -3 nos
Cumin seeds - 1/2 tsp

For making the Rice

Cooked Rice - 1 1/2 cup
Beerakaya Thokku
Garlic - 3 - 4 cloves
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Red Chilis - 2 -3 nos
Curry leaves handful
Oil - 2 tbsp

How to make the Beerakaya Thokku Annam

Have cooked rice ready.

To make the paste

Wash, peel the ridgegourd and include some flesh along with the peel as well.

Heat a non stick pan with a tsp oil, add cumin seeds, then add chopped green chilies, then add chopped coriander leaves, then add peel.

Fry well till it's fried well. Let it cool. Then grind to a smooth paste.

To make the Rice

Heat a pan with oil, add curry leaves, garlic, mustard seeds, red chilies, cumin seeds, saute well.

Then add the ground ridge gourd paste, and combine everything well. Cook for couple of minutes.

Now add cooked rice and gently mix well.

Serve with papad

fry well and then mix cooked rice



This goes for the July Week 4, Cooking from Cookbook Challenge  Group.


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2 comments :

Pavani N said...

I noted this dish to try some time too. I think your mom and I watch the same cooking shows on TV :-)
This is a very healthy & delicious rice dish. Using ridge gourd peel to make rice is a very interesting idea.

Suja Ilangovan said...

I made this thuvayal just today & it goes great with rice. Your rice looks so delicious, Valli :)

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