Wednesday, 16 December 2015

Ridge Gourd Peel Chutney - Peerkangai Thol Chutney

Ridge Gourd Peel Chutney, as the name suggest, this chutney is made from the skin that we peel and throw from ridge gourd. But almost every one of us know that there are lots of nutrients in the skin of vegetables. I am not sure whether we can use any other vegetable's skin for making chutneys but we can make chutneys using the many vegetables, This one is a very old recipe that my mom learnt from my grandmother. Next time when you buy ridge gourd, do try this out!

Peels of ridge gourd – 1 Cup
Grated coconut – 3 to 4 tbsp.
Shallots – 2 Nos.
Urad dal – 1 tbsp.
Chana Dal – 1 tbsp.
Dry Red chilies – 3 Nos.
Asafoetida – a pinch
Tamarind – 1 inch piece
Ginger – 1/2 inch piece.
Garlic – 3 cloves
Oil – 1 tsp.
Salt to taste

1. Wash and peel the ridge gourd. Retain the ridge gourd to make some other dish. Chop the peel into small pieces. Peel and clean the shallots, garlic and ginger. Keep all the ingredients ready.
2. Heat oil in a pan, add urad dal and channa dal and fry till the color of dal changes to golden brown. Add asafoetida, dry red chilies and tamarind and fry for a minute.
3. Add shallots, garlic, ginger and saute for a minute. Now add the chopped ridge gourd peel and cook on a medium flame for about 10 minutes, till the ridge gourd peel becomes soft.
4. Add the grated coconut and saute for a minute. Turn off the flame and allow it to cool.
5. Put the cooked ingredients to a blender and add some salt and grind it to make a coarse paste.
Ridge Gourd Peel Chutney is ready to serve. Serve with hot steamed rice or as a side dish with idli, dosa, etc.

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