Ukkarisida Akki Rotti & Heerekayi Palya - Reader's Request

There was a request by one of my reader for Heerekayi Palya and Heerekayi sambar. There are atleast 2 types of sambar that is made at home and I will post it as and when I cook at home. Heerekayi/Ridgegourd is not a vegetable I make always. I have always been lucky in buying Ridgegourd as I always get tender and sweeter one. Here is one of the palya/stirfried vegetable which made a tasty combination with akki rotti....

Heerekayi Palya/Stirfried Ridgegourd

You need the following :

Ridgegourd : 1 big (peeled, chopped into 2" pieces)
Oil : 1tsp
Mustard: 1/2 (half) tsp
Turmeric : 1/2 tsp
Curry Leaves : 4-5 leaves

Palyada Pudi /To make Powder :
RedChillies : 4 (adjust according to taste)
Cumin/Jeera : 1tsp
Grated coconut : 2tbsp
Salt : as required
Dry roast red chillies, jeera on a hot pan.
Powder all the ingredients together with salt and keep it aside.

1.Heat oil in a heavy bottomed pan. When it is hot add mustard seeds and when it starts crackling add turmeric, curry leaves and mix.
2.Add chopped ridgegourd pieces and mix thoroughly. Add 30 ml of water and close the lid. Cook the ridgegourd pieces till they are soft.
Tip: Make a hole in the center and pour the water. Cover the lid and cook.
3.Add the palya pudi over the cooker ridgegourd pieces and mix well.
4.Continue to stir and cook for next 3-4 mins. Switch off the stove and cover the lid over palya and leave it aside for 5-8 mins before you serve with rice or rotti.

Ukkarisida Akki Rotti
Roti flour is first steamed for 7 mins before it is kneaded and made into rotti

You need the following to make :
Rice Flour : 1 cup
Water : 2 cups
edited to add as per my sister's suggestion:
Maida: 1tbsp (optional, I have not added here)

Bring water to boil by adding little salt to it.
When water starts boiling, reduce the flame and add rice flour.
Close the lid, keep the flame in 'sim' and let it cook for next 5-7 mins.
For these 7 mins, your attention on this 'closed' vessel is constantly needed. As the water rises and tends to overflow, keep a close eye on the vessel... keep removing the plate and closing it back every 2 mins.
Switch off the stove and mix the flour with a stick /back of a spoon/belan/
Rest the mixture for 15-20 mins/ till it cools down.
Knead the flour mixture to make a soft, lumpless dough. Make small balls out of the dough.
Dust the surface and balls with riceflour and make chapathis out of them.
Roast them on hot tava. Adding oil or not adding oil while roasting rottis is up to you. Rottis taste equally good in both the cases.

Enjoy !!!!

Both of them are o their way to Veda's Challenge event..
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