Thank you for the recipies..

Unlike the commenter above, I had no problems understanding that ridge gourd - in my case, dudhi - is a vegetable and I cooked that with the toor dal, tamarind, turmeric and peppers in the pressure cooker. Just like in your instructions.

Thanks again,
laya.

My mom is from bangalore and they make this tight dal called ‘hulli towae’. It is tuvar daal and channa cooked very tight with some vegetable and the regular tadka. It is divine when eaten with rice and ghee. Can you post a recipe of this if you have one:)

I noticed that you mention onion and green chillies in you list of ingredients but no further instructions in the recipe itself. I fried it with the tadka. I hope that was what I was supposed to do! Anyway, it tastes awesome!

Who would have thought you could make ridge gourd so many different ways!

I happened upon your site while looking for aratikaaya recipes. i tried the aratikaaya-pesalu koora and liked it very much. for the beerakaaya pappu, i have a suggestion. one of my aunties makes the pappu with pesarapappu. She actually fries the peeled beerakaaya skin slightly and grinds and adds it to the pappu while cooking..that takes quite good. you shd give it a try.
very nice pictures and lucid description of the recipes. thank you for sharing them.

I made this dal yesterday for lunch… was too good.. I never thought one could add ridge gourd to dal… this is one vegetable I admired from a distance not knowing what to with it… thnx for the lovely ridgegourd recipes… I’ve neraly tried all of those…

Indira replies:
This is one of my favorite veggie and ridgegourd dal is one of my mom’s recipe, that I feel very nostalfic about. I am glad you liked it too.
Thanks Meera.

Faffer

Good work and you have lot of patience. Even though I am not a native of Nandyal, I did my primary education in St.Joseph’s till 3rd class. I vaguely remember TTD kalyana mandapam, Srinivasa Complex in Srinivasa nagar and Bhagavan book store etc.

Just a suggestion because many non-indians don’t have pressure cookers and it will be difficult to get a soft dal. Normally to have a soft dal we don’t add Tamarind extract while boiling dal. Sourness hinders the dal cooking. Normally, tamarind extract will be added after the dal+vegetables are cooked. While cooking Mango dal, we don’t cook raw mango + dal also together for the same reason. We are from Coastal Andhra and my mom who makes tasty dals and fresh Chutneys told me the above.
If you add 2-3 pieces of dry chillies while tempering, dal tastes really good.

Keep continuing your good work

Indira replies…
Hello Swathi, I studied at St.Josephs from 7th to 10th class. All the places you mentioned are verymuch changed and thriving.
Most of the times, I avoid writing if you don’t have this, you should do that etc., because it makes the post longer and tedious to read. There is always comments for someone who have doubts, I’m more than happy to respond to them.
Thanks for your suggestion, that’s really a neat tip for newbies. I forgot to write dried red chillies and I always add some pieces for ‘popu’, whether I mention it on my blog or not, force of habit.