Ridge gourd (Peerkangai in Tamil) is rich in dietary fiber and is a good source of vitamins & minerals; works well for diabetes, weight loss and is an excellent blood purifier.
Here is a delicious, easy to make chutney that goes well with South Indian breakfast varieties, such as Idli, Dosa and Uttappam; suitable as an accompaniment for rice, as well.
A smart way of adding this vegetable into the diet of your family members; they will not even recognize that there is a health friendly vegetable in this chutney!
Ingredients:
Ridge gourd - 150 grams ( 1 medium)
Onion - 1 (finely chopped)
Garlic - 3 cloves
Channa dhal - 1 ½ tsp
Red chill - 2
Green chilli - 2
Tamarind - a small piece
Grated coconut - 2 to 3 tbsp
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp (finely chopped)
Oil - 2 tsp
For seasoning:
Mustard - ½ tsp
Urad dal - 2 tbsp
Hing ( asafoetida) - a generous pinch
Curry leaves - 1 sprig
Oil - 1 tsp
Directions:
Wash and peel the skin. (Don't peel the skin completely; take out only the outer thick layer)
Chop the ridge gourd into bite sized pieces and keep aside.
Heat oil in a pan; add channa dhal.
After that add the chopped rigde gourd and salt; continue cooking in a medium flame until it become soft. (No need to add water)
At last add corriander leaves, curry leaves and grated coconut; mix well.
Remove pan from the stove and allow it to cool.
Take a blender or mixie add ridge gourd mixture along with water (Adjust the water quantity according to the desired consistency) and grind it into a fine paste.
Transfer the chutney into a serving bowl.
Take another pan, add oil and temper with mustard seeds, urad dhal, hing and curry leaves; pour it over the chutney.
Give it a mix and serve.
Note:
Add little water, if ridge gourd sticks to the pan.
If you don’t want to add coconut, you may skip that step!
Heat oil in a pan; add channa dhal.
When the colour changes to golden brown; start adding red chillies, onion and tamarind one after another. Saute for few seconds.
After that add the chopped rigde gourd and salt; continue cooking in a medium flame until it become soft. (No need to add water)
At last add corriander leaves, curry leaves and grated coconut; mix well.
Remove pan from the stove and allow it to cool.
Take a blender or mixie add ridge gourd mixture along with water (Adjust the water quantity according to the desired consistency) and grind it into a fine paste.
Transfer the chutney into a serving bowl.
Take another pan, add oil and temper with mustard seeds, urad dhal, hing and curry leaves; pour it over the chutney.
Give it a mix and serve.
Note:
Add little water, if ridge gourd sticks to the pan.
If you don’t want to add coconut, you may skip that step!
the chutney looks really yumm...happy to follow you dear...first time here...
ReplyDeleteBeautiful and very healthy chutney love it...
ReplyDeleteIn our home ,i usually prepare this chutney with out coconut and onion.I add green chillies instead red one and some more coriander leaves So the output will be in plain green colour.
ReplyDeleteLove that crispy dosa with ridge gourd chutney, delicious.
ReplyDeletemy fav chutney.. love this combo..
ReplyDeleteLovely chutney ....Goes well with dosa's
ReplyDelete