Addur
Introduction
Adduris a non-vegetarian curry type. It is made up of kokondhudi (bottle gourd) which is an annually grown vegetable cultivated by the tribal people in their community, especially in the rainy season usingkumeri cultivation. This dishis prepared mostly among thepeople in the Christian Gawda community usuallyprepared only at Kazaror weddings. Addur is often served with rice and tastes sweet and sour.
Additional Information
Kokondhudi is a Konkani term for bottle gourd or calabash. It is used traditionally to help with many health conditions like diabetes, fever, cough, pain, and asthma. It is also considered a goodsource of vitaminsB and C and other nutrients. It is known for its shape which is akin toa bottle, dumbbell, or oval shape.
- Serves: People
- Prep Time:
- Cooking:
- Difficulties: easy
Ingredients
For Cooking
- Kokon dhudi (Bottle gourd) – 1 middle cut
- Nallacho Ros ( juice of Coconut)- 2 ½ nall (coconut)
- Suki kotmbir (Coriander powder)- 3 tsp.
- Suki sungta (Dry prawns)- 1 handful
- Kano (Onion)- 5 fined chopped
- Tamat (Tomato)- 1 fined chopped
- Haldi powder (Turmeric)- 2 tsp.
- Khobrel tel (Oil)- 4 tsp.
- Salt to taste
For Dressing
Nutritional Information
Procedure
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Take abottle guard and wash and peel it.
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Then cut itinto four pieces
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Add salt and turmeric for fermentationfor at least 25 minutes
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Then cut the coconut and grind using aragdo(grinding stone) and squeeze coconut juice
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Take one bowl and add oil, onion, tomato, and cloves and fry on traditional chulla
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After some time,add cut bottle gourd and cover with lid
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Boil for 15 minutes and add the juice of coconut, turmeric powder, and salt and stir well
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Boil further for 10 minutes and Addur is ready to serve
