Elavan Kootu

 

Background

This is a staple at home. I love it for the contrasting textures – the softness of ash gourd counterbalanced by the bite of chana dal (chickpeas).

Ingredients

Ash gourd – 250 g

Chickpeas (chana dal) – 2 tbsp.

Grated coconut – 2 tbsp

Red chili - 1

Cumin seeds – 1 tbsp

Mustard and Urid dal for tempering

Method

1)      Chop the ash gourd in ¾ inch cubes

2)      Grind the coconut, red chilli and cumin seeds together into a coarse paste.

3)      Boil the chickpeas in water till they are almost cooked.

4)      Dunk the ash gourd chunks into the water. Add salt and turmeric.

5)      Let the gourd and chickpeas cook together and form a homogeneous mix

6)      When the water is almost evaporated, add the paste from step 2 above

7)      Temper with til oil, mustard and urid dal.

Notes

It is an excellent side-dish with rice and sambhar. Also perfect accompaniment for wolfing down chapatis.