• Vazhakka                            : 1 no
• Onion                                  : 1 no, chopped
  
• Grated coconut                   : 1/2cup
• Coriander seeds                  : 2 tsp
• Fennel seeds                       : 1.5 tsp
• Red chillies                         : 5nos
  
• Urad dal                              : 1 tsp
• Tamarind                            : small goli size
• Mustard seeds                    : 1 tsp
• Cumin seeds                      : 1/2 tsp
• Asafoetida  pdr                  : 1/ 8tsp 
• Turmeric pdr                      : 1/4tsp
  
• Curry leaves                      : 1 sprig
• Salt to taste
• Gingelly oil                      : 2 tbsp

Method: 

• Pressure cook vazhakka till soft. Peel it and mash them with a fork to small pieces, keep aside.

 

 

•  In a pan dry roast Chillies, urad dal, coriander seeds, fennel seeds. When it is done add grated coconut to this and fry for 2 mins. Add tamarind to this and grind in a mixie to a coarse powder.

 

• In a pan heat gingelly oil, add mustard seeds, cumin seeds, asafoetida and curry leaves. When it splutters add chopped onion and saute well. 

 

• Then add the turmeric pdr and mashed vazhakka to this. Mix well and add the powdered masala to this mix well. Simmer for 2 mins and remove from fire.

 

• Remove from fire, transfer to a serving dish.  Vazhakka podimas ready! A tasty side dish for rice!!
  

Ingredients:

• Wheat flour                         : 1 cup
• Spinach                               : 1 cup
• Green chilli                         : 1 no
• Ginger                                 : 1/2 "
• Cumin powder                    : A generous pinch
• Salt to taste
• Oil for deep frying

Method: 

• Wash the spinach thoroughly. Boil  4 cups of water  add spinach and green chilli and ginger. Switch off  the stove and drain the spinach and dip  it in cold water. 
• Grind it along with spinach and ginger to a paste.
• Take the wheat flour in flat vessel add the spinach paste and cumin powder and salt.

•  Mix it together and knead it well. Add water if needed and make a smooth dough. 

• Take lemon sized balls and roll it into 2-3" diameter round.  The puri should not be too thick or too thin.

• Heat oil in a frying pan and  fry each puri in hot oil.
• Fry all the puris and have it with desired side dish.....Here I made chana masala for this puri.
  

Method:

 

•  Pour in small cups and place it in a steamer.

Ingredients:

Method:

• Soak chana dal for 20 mins. Cut the ridge gourd into cubes.

 

 

• Pressure cook chana dal adding 2 cups water, little turmeric pdr and pepper pdr for 4 whistles and keep aside.
  
• In a kadai heat oil add cumin seeds, let it splutter then add finely chopped garlic. Sautee till the color changes and add  chopped onion, saute again till it turns pink. Then add the chilli pdr, turmeric pdr and coriander pdr. 
• Fry till the raw smell goes away and add tomato pieces.  Sautee till the tomato pcs become mushy. 
• Open the cooker and mix the dal, add the ridge gourd, the onion tomato masala, salt and mix well.

 

 

• Pressure cook again for 4 whistles. Cool the cooker and open it, mix well.
• Heat oil in a kadai add mustard seeds, when it splutters add curry leaves and pour this to the curry. Ridge guard koottu is ready!!