Beerakaya Ullikaram

INGREDIANTS:

1. Beerakayalu-1kg(Ridge Gourd)
2. Onions-400gms
3. Tamarind-small size lemon
4. Salt-to taste
5. Turmericpowder-1pinch
6. Oil-5-6tsp

POPU(Taalimpu);

1. Redchillies-10
2. cumin seeds-1/2tsp
3. Urad dal(blackgram dal)-11/2tsp
4. Chana dal-11/2tsp

PROCEDURE;

1. Peel   the skin of Beerakayalu/ Silk gourd/Sin qua.
2. Cut peeled Beerakayalu/ Silk gourd/Sin qua  into 2 inches pieces.
3. Heat Kadai on stove and roast Channadal, urad dal, cumin seeds and mirchi with 1tsp oil till golden brown colour.
4. Keep the abve aside and let it cool.
5. Heat Kadai with 5tsp oil and add Beerakaya/ Silk gourd/Sin qua pieces and coverit with lid.
6. Cut Onions into small pieces
7. Grind the roasted Popu and add Onion pieces , Tamarind, salt ad turmeric powder and grind it again.
8. Add this grinded paste to the beerakayalu in the kadai
9. Add some water to the above curry to get some extra gravy
10. Cook till you see a layer of oil on the top
11. Beerakaya/ Silk gourd/Sin qua ulli karam curry is ready to eat.
12. This can be taken along with hot rice along with ghee or with Roti.
13. This has good amount of fibre content.