Heerekayi-kadalebele saaru

Heerekayi Kadalebele Saaru photo KSaru_zpsf2c7bae2.jpg

This is a 'no tamarind' saaru for you to try out this weekend.


Deskinned, Split Chickpeas - 1/2 cup (Kadalebele)
Ridgegourd - 1 (Heerekayi)

Soak chickpeas for an hour. Meanwhile, peel ridgegourd and cube them. Cook both of them with apinch of turmeric in a pressure cooker till dal is soft.

For Grinding to smooth paste :

(Deskinned, Split Chickpeas + Deskinned Black beas)
Uddinabele + Kadalebele : 1tsp each (fried)
Red chillies : 4
Grated fresh coconut : 3-4 tbsp

Fry the above ingredients in a tsp of oil, except coconut. Let them cool.
Add coconut to the fried ingredient and grind to smooth paste using little water at a time.
Add this paste to cooked dal and ridgegourd. Add salt and little jaggery. Bring it to boil.
Adjust salt or jaggery if it needs more.

Enjoy with hot rice. You may want to serve with 'Balaka' or Majjige Menasinakayi.

Heerekayi Kadalebele Saaru photo KSaru_zpsf2c7bae2.jpg
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