Thursday, March 19, 2015

Peerkangai Chutney/Ridge Gourd Chutney/ Side dish for Idly Dosa

Last year we planted ridge gourd in our backyard and we got soooo many of them...and don't know how to use them all...We began preparing this chutney from then...Homegrown gourds are sweeter and tastier than the store bought ones for sure...We use to prepare chutney from the skin(peerkangai thol)of the gourd too...will post that soon...Until then Prepare this healthy and tasty chutney and enjoy..Goes well with both idli and dosa...


Peerkangai/Ridge Gourdquarter gourd
Urad dal1 1/2 tblsp
Dry red Chillies1 or 2
Tamarind small piece
Coconut scrapped1/8 cup
Saltto taste
To Temper

Mustard1/2 tsp
Urad dal1/2 tsp
Curry leaves1 sprig
Oil2 tsp


Heat oil in a small kadai and roast urad dal, red chiliies and tamarind...After urad dal becomes golden colour ,add the chopped ridge gourd/ peerkangai and saute it...

After ridge gourd become soft and cooked, add the scrapped coconut to it and fry...

Fry till the coconut becomes slightly brown...Let it cool a bit and grind as chutney...Temper with mustard, urad dal and curry leaves...

Wanna try these:

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