Beerakaya (Ridge Gourd) Pulla Pappu


Ridge Gourd  known as Beerakaya  in Andhra Pradesh, Peerkanga in Tamil Nadu, Turai in Hindi and chinese okra in Canada is another vegetable used in the creation of exotic dishes!!
One such popular and exotic dish is this recipe from Andhra Pradesh –
I am very proud to dedicate this to my loving grandmother, who not only was a great connoisseur in cooking but took immense pride and joy in dishing out great lunches and dinners even when she was well over 80 years of age!!!
This dish she fondly called it “Beerakaya Pulla Bajji”!!! Beerakaya (Ridgegourd) Pulla ( sour/tangy) Bajji ( gravy) and this name stayed with all the members of the family!

this dish is prepared almost like any other sambhar but semi solid in consistency and since a little more tamarind is used in the preparation, it would have an extra tangy taste!!

 Apart from its juice being used as a remedy for jaundice, it is high in dietary fibre, low in calories, rich in Vitamin C, Zinc and Magnesium.
Since it has a very high amount of water content, this vegetable is ideal for people who would like to lose weight!!

Ingredients to serve 6 people

1 Medium Sized Beerakaya (Ridge Gourd)
1 Small Size Tamarind
½ Tsp Turmeric Powder
1½ Cup Cooked and Mashed Toor Dal
2- 2½ Cups Water
3 Tsp. Sambhar Powder
1 Large Onion (chopped fine)
2-3 Tsp. Salt

For Seasoning

2 Tbs. Oil
1 Tsp. Mustard Seeds
1 Tsp. Fenugreek Seeds
1-2 Small Red Chilli
Sprig Curry Leaves

Preparation

Peel and chop the vegetable in quarters and keep aside
Cook the toor dal with a pinch of turmeric mash it
In a medium sized pan, extract the tamarind juice, add the  chopped vegetable, salt and Sambhar Powder.
Cook it for about 6-7 minutes.
Add the cooked toor dal and the remaining water and mix it thoroughly
Let it cook on slow fire for about 5 minutes.

Heat the oil in a pan and add the mustard seeds.
When the mustard seeds crackle, add the red chillies and the fenugreek seeds.
When the seeds turn golden brown, add the chopped onions
Fry till it turns golden brown and pour it into the gravy called Pulla Pappu or Pulla Bajji

Garnish the gravy with curry leavesThis dish is normally semi solid in consistency.

Note: Raw Onion cut in quarters may be served as an accompaniment as it tastes delicious with this dish.

 

 

Comments

  1. I make this and it does taste good. But we call it sambhar as tamarind and sambhar powder both are present. 🙂 I make beerakai pappu with moong dal but without tamarind. That tastes awesome too. Please try that. It needs a tadka of green chillies and hing.

     
    • Shobha Krishnan says:

      Hi Anita thanks for your feedback! I make it with moong dal too similar to other types of kootu – will try the tanka with green chilli as you suggest -sounds yum!!!

       

Speak Your Mind

*