10 January 2013,00:58 by
Ponmathi Srilekha.S

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This rice and lentil dish is served with a gourd curry, or palida, which is prominently flavoured with fenugreek and soured with dried mangos teen.
Serves :

Preparation Method :

  • For the rice, boil the Bengal gram in the water with the turmeric until the grains are soft.
  • Drain and reserve the water for the curry.
  • Toss the Bengal gram gently with the deep-fried onions, green masala paste, mint, and coriander. Add salt to taste.
  • Grease a heavy pan and place a layer of rice in the bottom.
  • Add the Bengal gram mixture and another layer of the remaining rice.
  • Place small knobs (pats) of ghee on top, sprinkle with a little water, and heat gently until steam rises from the mixture.
  • To make the curry, heat the oil in a pan and fry the fenugreek seeds and leaves and the garlic until the garlic turns golden brown.
  • Mix the ground coriander, cumin, and chilli powder to a paste with a little water.
  • Add to the pan and simmer until all the water has evaporated.
  • Add the gram-flour paste, gourd, and the tomato juice. Add the mangos teen and salt.
  • Cook until the gourd is soft. Serve hot.


  • 175 grams Bengal gram or lentils of your choice
  • 600 ml water
  • ½ teaspoon ground turmeric
  • 50 grams deep-fried onions, crushed
  • 3 tablespoons green masala paste
  • A few fresh mint and coriander (cilantro) leaves, chopped
  • 350 gms basmati rice, cooked
  • 2 tablespoons ghee

For the curry

  • 4 tablespoons Cooking oil
  • ¼ teaspoon fenugreek seeds
  • 15 grams dried fenugreek leaves
  • 2 garlic cloves, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin seeds
  • 1 teaspoon chilli powder
  • 4 tablespoons gram flour mixed with 60 ml water
  • 450 grams bottle gourd, peeled, pith and seeds removed and cut into bite-size pieces, or marrow (large zucchini) or firm courgettes (zucchini) prepared in the same way
  • 175 ml tomato juice
  • 6 dried mangos teen (kokum), or juice of 3 lemons
  • Salt

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