RIDGE GOURD RAITA (PEERKANGAI THAYIR PACHADI)

I learned this recipe from my mother in law. You would have served idly and dosa with sambhar and chutney, but this will be different combination than the normal servings.

Ingredients:

1. Ridge gourd (peerkangai in tamil) -  1 big size
2. Green chillies - 2 or 3 according to your spicyness
3. Thick Yogurt - 1/4 cup ( preferably without sourness)

Seasoning:

1. Murstard seeds - 1 tsp
2. Urud dhal - 1/2 tsp
3. Jeera - 1/2 tsp
4. curry leaves - 4-5

Method:

1. Wash the ridge gourd nicely, peel the outer thick skin. Preserve the skin without throwing off which you can use it for ridge gourd skin chutney or spicy andhra ridge gourd kaaram.

2. Once the skin is removed chop the ridge gourd into smaller pieces and keep it in a seperate plate.

3. Heat oil in a pan, add the green chillies and the chopped ridge gourd and fry without turning into black. If it is required you can add 1/4 cup of water and close the pan with a lid and allow to cook nicely.

4. Once it get cooked well transfer to a plate and allow to get room temperature.

5. Once it gets to room temperature grind it to a fine paste with salt.

6. In a serving bowl, beat the yougurt without any lumps. Mix the paste with the yogurt.

7. For seasoning, add 1 tsp of oil a pan, once the oil gets heated add mustard seeds, jeera, urud dhal and curry leaves and mix it with the yogurt mixture.

8. The consistency of this raita should not be so thick or so watery. It should be in a medium  consistency in a mild greenish colour.