Heerekayi tovve recipe | How to make ridgegourd thove | Heerekayi hesarubele tove
By Latha on May 19th, 2018
Heerekai thove or heerekayi tovve recipe explained with step by step pictures and a video. This is a dal prepared using ridge gourd, mung dal, coconut, green chili, ginger and lemon. Heerekai thove or heerekayi bele thovve is very tasty, healthy and goes very well with rice.
This type of ridge gourd dal or herekai-hesarubele thove is very popular across malnad region of Karnataka. This heerekai thove or ridge gourd dal is generally served with rice. However you can make it thick and serve it with chapathi or roti as well. This gravy s very common in my family. Ridge gourd is peeled and then used in this recipe. The ridge gourd peel or heerkai sippe is used to prepare a tasty ridgegourd peel chutney or heerekai sippe chutney. If you are looking for more heerekai or ridgegourd recipes then check my heerekai dose, heerekai bonda and heerekai sippe dose recipes on this website.
If you are looking for more hesaru bele or moong dal recipes, then do check our bili saaru, gram salad (hesaru bele kosambari), hesarubele saaru or mung dal rasam, green gram dal payasa (hesaru bele payasa), green gram curry and green gram sprouts salad.
If you are looking for more Karnataka style gravy recipes then do check Doddapathre rasam, Udupi rasam, cowpea rasam and fenugreek seed rasam, upsaaru, Mango rasam, avarekalu saaru and sabsige soppu (dill leaves) rasam recipes.
I have made a video on this heerekayi tovve recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1/4 cup green gram dal or moong dal or hesarubele
- 1 medium sized ridge gourd
- A big pinch of turmeric
- 1 - 2 green chili
- 1 cm length ginger
- 1 - 2 tsp lemon juice
- Salt as per your taste
Ingredients for grinding:
- 1/2 cup grated coconut
- 1/2 tsp mustard seeds
Ingredients for tempering:
- 1 red chili
- 1/4 tsp mustard seeds
- 4 - 5 curry leaves
- 2 tsp cooking oil
Instructions for making heerekai thove:
- Rinse and lightly peel the ridgegourd. Chop it into small pieces. You can prepare either chutney or dose using the peels (refer the above description). I have only removed the edges as the ridge gourd was vry tender.
- Take moong dal (hesaru bele) in a pressure cooker and rinse it.
- Cook the dal until soft by adding required water, few drops of oil and a big pinch of turmeric. I cooked dal in a pressure cooker by making 2 whistles.
- When the pressure subsides, add in chopped ridge gourd, slit green chili and crushed ginger.
- Add in a tsp of salt.
- Add in required water and cook until soft. I cooked it using open pot method as the ridge gourd was tender. You can also make a quick whislte.
- Meanwhile grind coconut and mustard seeds until smooth using a mixer grinder by adding required water.
- Add in ground paste into the cooker, which has cooked dal, ridgegourd, ginger and green chili.
- Add in required salt and water.
- Bring it to boil and switch off the stove.
- Temper it with oil, red chili, mustard seeds and curry leaves.
- Add in lemon juice. Serve it with hot steaming or rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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