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Heerekayi Sippe Tambli and Heerakayi Palya

Writer's picture: Nandini R KiniNandini R Kini

Tambli is a type of raitha relished with rice in Karnataka. It is a curd-based cuisine. These are served just before the rasam. Tastes awesome with hot rice especially on hot summer days. you can use any leafy veggies in this recipe. Here I had used heerekayi sippe / ridge gourd skin. We also make ridge gourd skin chutney.



Ingredients

For Palya

2 medium-size ridge gourds/ heerekayi / ghosale/ turai

3 tsp oil

1 tsp mustard

1/2 tsp hing/ asafoetida

2 slit green chillies

1 red chilli cut into bits

Salt to taste

2 tbsp freshly grated coconut


For Tambli:

1 cup ridge gourd skin roughly chopped

1 tsp oil

2 tbsp grated coconut

1 green chili

1 tsp jeera/ cumin seeds

Salt to taste

1/2 cup curds


For the tempering:

2 tsp oil

1 tsp mustard

curry leaves

1 red chilli bits



Procedure

Of palya:

  • Wash ridge gourd and peel it. Reserve the skin to make tambli or chutney

  • Cut ridge gourd into medium size pieces

  • Heat oil, add mustard. Once it starts crackling add hing, chillies, and fry for a minute

  • Add chopped ridge gourd, salt and cook with a lid covered

  • No need to add water as it leaves the water

  • You can add water only if needed

  • Once the ridge gourd is cooked garnish with grated coconut, toss well, and serve hot with rice and dal

The procedure of Tambli:

  • Heat half tsp oil and fry green chilli and jeera, remove it on a plate and add remaining half spoon oil, fry chopped skin of ridge gourd till the raw smell goes and its colour changes

  • Grind the roasted skin, jeera, green chilli with coconut and salt into a smooth paste

  • Put the ground paste in a serving bowl, add curds, and water if needed to adjust its consistency

  • Add the tempering with the ingredients mentioned

  • Serve with hot rice


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