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Main Course

Chirakka(Bottle Gourd) Curry

Cooked low and slow until the masala melds into the gravy, this beans curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

1 Samll Bottle gourd/Chirakka
1/2 cup Black eyed beans
1/2 tsp Coriander powder
1/4 tsp Turmeric powder
1 tsp Chilly powder
Salt, to taste
1 cup Coconut — grated
1 tsp Mustard seeds
3 nos Dry red chillies
Curry leaves, a few
2 tsp Oil

Preparation

Step 1
Soak black eyed beans for overnight.
Step 2
Wash, cook with water and salt.
Step 3
When it is half cooked, add chopped chirakka and turmeric powder.
Step 4
Add chilly powder and coriander powder.
Step 5
Grind coconut and add this to the chirakka curry.
Step 6
Pour oil into a pan and heat it, let the mustard seeds crackle, dry red chillies and curry leaves. Pour this to the curry.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Chirakka(Bottle Gourd) Curry

Ingredientsfor 4 servings

1 Samll Bottle gourd/Chirakka
1/2 cup Black eyed beans
1/2 tsp Coriander powder
1/4 tsp Turmeric powder
1 tsp Chilly powder
Salt, to taste
1 cup Coconut — grated
1 tsp Mustard seeds
3 nos Dry red chillies
Curry leaves, a few
2 tsp Oil

Preparation

Step 1
Soak black eyed beans for overnight.
Step 2
Wash, cook with water and salt.
Step 3
When it is half cooked, add chopped chirakka and turmeric powder.
Step 4
Add chilly powder and coriander powder.
Step 5
Grind coconut and add this to the chirakka curry.
Step 6
Pour oil into a pan and heat it, let the mustard seeds crackle, dry red chillies and curry leaves. Pour this to the curry.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.