Churakka-Payar Thenga Arachu Vachathu (Bottle gourd-Cowpeas with ground coconut)
Though I had heard of Churakka aka bottle gourd aka Lauki(Hindi), I didn’t have any idea as to what it loooked like. It was after marriage that I came to know of it from a dear friend of mine 🙂 As I don’t remember having this vegetable ever, I was clueless as to what to make of this. Once while having a telephonic conversation with my FIL, who was abroad at that time, I had asked what he was having for lunch. The moment I heard churuakka and payar, I was even more attentive. Armed with some insight into the dish, I headed to my kitchen to get on with my experimenting. I was mightily pleased with the result. Now I won’t have to give a blank look at someone who asks what to do with Churakka 🙂 The dish I am sharing with you is Churakka with payar with a ground coconut paste finished off with tempering. Ideal with rice and curry.
Churakka-Payar Thenga Arachu vachathu
Churakka-Payar Thenga Arachu Vachathu (Bottle gourd-Cowpeas with ground coconut)
Ingredients
- 1 cup Bottle gourd peeled and cubed
- 1/2 cup peas Cow ( refer Ingredients Gallery)
- 1/2 cup coconut Grated
- 1 Green Chilli
- 2 Shallots
- Ginger a slice
- 1/4 teaspoon Cumin seeds
- 1/4 teaspoon Turmeric powder
- to taste Salt
For tempering
- 1/2 teaspoon Mustard seeds
- 2 shallots Sliced
- a few Curry leaves
Instructions
- Wash, clean and cook the cow peas and bottle gourd separately. Make sure both are not overcooked.
- Grind the coconut along with the shallots, green chilli, ginger, turmeric powder and cumin seeds to a coarse paste without adding much water.
- Mix cow peas and bottle gourd and add the ground coconut paste along with salt.
- Bring the mixture to a boil and switch off.
- In another pan, when the oil gets hot, add the mustard seeds.
- When it starts to splutter, add the curry leaves and shallots and saute till the shallots turn slightly brown.
- Turn off the heat and pour on top of the gourd-cow peas mixture and mix well.