Ingredients:

• 1/4 kg – peerkankai (ridge gourd).
• 5 to 6 – green chillies.
• 4 – Onions (cut long).
• Tamarind.
• 5 – small-sized lemon.
• 2 – tomato.
• Asafoetida – A little.
• Salt as required.
• 2 tbsp – oil.
• 1 tsp – mustard.
• 1 tsp – urad dal.

Method:

1. Peel the skin from peerkankai and cut it into small pieces.
2. Steam it with tomato and green chillies in water for a few minutes.
3. Let it cool down.
4. Then grind the mixture.
5. Heat oil in a separate kadai and pour mustard, urad dal, onions and asafoetida on it.
6. Add tamarind juice to it.
7. Add the ground paste and salt to the boiling mixture.
8. Cook for another few minutes.
9. Serve hot with dosa or idly.

Recipe courtesy of Latha Nellaiyappan