Heerekayi Saaru

Ingredients

• - ridge gourd
• - Small tamarind ball
• - 2 tomatoes
• - 4 garlic cloves
• - 1.5 tsp saaru pudi (saaru powder)
• - 1/4 tsp turmeric
• - 1 tsp ghee
• - 1 tsp mustard seeds
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare ridge gourd: Peel 2 heerekayi (ridge gourds) — peel the ridges with a peeler. Cut into medium pieces.
2. Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water for 4 whistles. Mash completely.
3. Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.
4. Cook ridge gourd: Add tamarind water, ridge gourd pieces, half tsp turmeric, 1 tsp red chilli powder, 1.5 tsp rasam or sambar powder and salt. Boil 8-10 minutes until ridge gourd is tender.
5. Add mashed dal: Add mashed toor dal. Add half cup water. Stir well.
6. Simmer: Cook on medium heat 8 minutes until well combined. Ridge gourd cooks very quickly.
7. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and curry leaves.
8. Add shallots: Add 6 sliced shallots to the tempering. Fry until golden. Pour over saaru.
9. Add fresh coconut: Optionally stir in 2 tbsp freshly grated coconut for a richer flavour.
10. Serve: Adjust salt. Heerekayi saaru has a delicate light flavour. Serve with steamed rice.