Ingredients and quantity
- ridge gourd (peerkangai) – 500gm
- Bengal gram dal – 400gms.
- Shallots – 200gms.
- Coriander leaves – 1sprig
- Curry leaves – 1sprig
- Fennel – 5gms.
- Ginger garlic paste – 50gms.
- Salt – to taste
- Oil – 1litre.
- Asafoetida – 1gm.
Method of preparation
- Wash and peel the ridge gourd.
- Soak the dhal and grind coarsely along with the ridge gourd.
- Chop the shallots, coriander leaves and curry leaves mix it along.
- Add fennel, salt, green chilli, and asafoetida.
- Heat oil in a kadai and make vadai.
- Serve it with red chilli chutney.
Peerkangai vadai