Ridge Gourd Tambli Recipe: Spicy Ridge Gourd in Coconut Curry
Ridge Gourd Tambli, a delightful dish from South Indian cuisine, showcases the unique flavors of ridge gourd (known as turai or peerkangai) infused in a creamy coconut curry. This vegetarian dish is not only easy to prepare but also pairs wonderfully with steamed rice, making it an ideal choice for a comforting lunch or a quick weeknight dinner. The combination of fresh ingredients and traditional spices creates a dish that is as nutritious as it is flavorful.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ridge Gourd (Turai/ Peerkangai) | 1, peeled and chopped into small pieces |
| Mustard Seeds | 1-1/2 teaspoons |
| Curry Leaves | 1 sprig |
| Green Chillies | 4, slit |
| Fresh Coconut | 1/2 cup, grated |
| Asafoetida (Hing) | A pinch |
| Curd (Dahi / Yogurt) | 1 cup (preferably a day old and slightly sour) |
| Salt | As required |
| Water | As needed |
Nutritional Information (Per Serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 120 |
| Protein | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Fat | 5 g |
| Saturated Fat | 3 g |
| Sodium | 250 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Servings
- Servings: 4
Instructions
-
Prepare the Ridge Gourd:
Begin by lightly peeling the ridge gourd. Slice it into discs and then chop each disc into 3-4 small pieces. Set aside for later use. -
-
Cook the Ridge Gourd:
In a wide pan, warm a teaspoon of ghee over medium heat. Once the ghee is hot, add in the mustard seeds and curry leaves. Allow them to sputter, releasing their aromatic flavors. Next, add the chopped ridge gourd pieces to the pan. Toss the pieces gently on low heat until they start to soften, which should take about 3-4 minutes. Add a sprinkle of salt to taste; this will help the ridge gourd release some moisture. Cover the pan and continue to cook on low flame until the ridge gourd is thoroughly cooked and mushy, approximately another 5-7 minutes. Once cooked, remove from heat and let it cool slightly. -
Prepare the Coconut Curry:
In a bowl, add the sour yogurt along with a dash of water. Whisk the mixture until it is smooth and free of lumps. Next, place the grated coconut in a small mixer jar and top it with 2-3 tablespoons of the whisked yogurt. -
Make the Tempering:
In a tadka pan (or small frying pan), warm another teaspoon of ghee. Drop in the slit green chillies and a pinch of asafoetida. Sauté the mixture until the chillies are bruised and release their fragrance, which should take about 1-2 minutes. Carefully add this tempering over the coconut in the mixer jar. -
Grind the Coconut Mixture:
Grind the coconut mixture to a smooth paste, adding a little water if necessary to achieve a creamy consistency. -
Combine Ingredients:
Transfer the ground coconut mixture to the bowl containing the whisked curd. Mix well to combine all the flavors. Finally, add the coconut-curd mixture to the cooled ridge gourd and stir well to incorporate. Taste and adjust the salt if necessary. -
Serve:
Serve the Ridge Gourd Tambli warm alongside hot steamed rice. This dish not only makes for a wholesome meal but also provides a refreshing taste that is both spicy and creamy.
Enjoy the vibrant flavors and the comforting nature of Ridge Gourd Tambli, a dish that embodies the heart of South Indian cooking and will surely become a cherished addition to your meal rotation. This recipe is a perfect testament to how simple ingredients can come together to create something truly delicious.
