Ridge Gourd Peel Chutney with step by step pictures. This recipe is prepared with ridge gourd peel, tamarind, jaggery and so on. It can be served with Dosa, Idli or rice.
Ridge Gourd Peel Chutney
This is one of my favourite recipe. It is like a comforting recipe. this chutney, Hot Rice, a tsp of Ghee, Hot Tamarind Rasam & some Papad. Delicious. This version is a no coconut version and taste really yummy. Hope you will give this a try and let me know how it turns out for you.
Table of Contents
Video for Peerkangai Thol Thogayal
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Ingredients for Ridge Gourd Peel Chutney
- 3 cups Ridge Gourd Peel
- 1 tbsp Oil
- 1 tbsp Chana Dal / Kadalai Paruppu
- 1tbsp Urad Dal / Ulundu Paruppu
- 4or 6 Dry Red Chillies
- 4 to 6 cloves Garlic
- 1 tbsp Tamarind
- 1 tbsp Jaggery
- Salt to taste
- Water as needed
For Seasoning:
- 1tbsp Oil
- 1 tsp Mustard Seeds / Kaduku
- 1tsp Urad dal / Ulundu Paruppu
- 1 sprig Curry leaves
- ¼ tsp Asafoetida / Hing / Kaya Podi
Hope you will give this a try and let me know how it turns out for you..
How to Make Ridge Gourd Peel Chutney
- Wash and peel the skin off ridge gourd. You can use the flesh in other recipes, for this one you need only the peel.
- Heat 1 tblspn of oil. Add in chana dal, urad dal, chillies and garlic. Fry till golden. Drain them and take it in a blender. Crush them and set aside.
- Now in the remaining oil add the peel and saute till it is cooked.
- Now take it in blender and puree to a coarse mix. Take this in a bowl and set aside.
- Now make seasoning. Heat oil in a pan, add in mustard seeds, urad dal, asafoetida and curry leaves. Let them fry, Pour this into the chutney and mix well.
- Serve with rice, idli or dosa.
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Ridge Gourd Peel Chutney Recipe | Peerkangai Thol Thogayal Recipe
Ridge Gourd Peel Chutney with step by step pictures. This recipe is prepared with ridge gourd peel, tamarind, jaggery and so on. It can be served with Dosa, Idli or rice.
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Servings: 4 servings
Calories: 104kcal
Ingredients
- 3 cups Ridge Gourd Peel
- 1 tbsp Oil
- 1 tbsp Chana Dal / Kadalai Paruppu
- 1 tbsp Urad Dal / Ulundu Paruppu
- 4 or 6 Dry Red Chillies
- 4 to 6 cloves Garlic
- 1 tbsp Tamarind
- 1 tbsp Jaggery
- Salt to taste
- Water as needed
- For Seasoning:
- 1 tbsp Oil
- 1 tsp Mustard Seeds / Kaduku
- 1 tsp Urad dal / Ulundu Paruppu
- 1 sprig Curry leaves
- ¼ tsp Asafoetida / Hing / Kaya Podi
Instructions
- Wash and peel the skin of ridgegourd. You can use the flesh in other recipes, for this one you need only the peel.
- Heat 1 tblspn of oil. Add in chana dal, urad dal, chillies and garlic. Fry till golden. Drain them and take it in a blender. Crush them and set aside.
- Now in the remaining oil add the peel and saute till it is cooked.
- Now take it in blender and puree to a coarse mix. Take this in a bowl and set aside.
- Now make seasoning. Heat oil in a pan, add in mustard seeds, urad dal, asafoetida and curry leaves. Let them fry, Pour this into the chutney and mix well.
- Serve with rice, idli or dosa.
Video
Nutrition
Serving: 1g | Calories: 104kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 2mg | Potassium: 38mg | Fiber: 1g | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg
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Ridge Gourd Peel Chutney Step by Step Pictures
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| wash ridge gourd really well |
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| peel the skin off..you can use the ridge gourd for diff recipe |
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| now you need only the peel |
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| heat oil in a pan, add in chana dal, urad dal, chillies and garlic |
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| fry them |
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| cook them till golden, |
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| drain them and take it in a blender |
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| crush it to blend |
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| In the remaining oil |
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| add in the ridge gourd peel |
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| saute them well |
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| cook till it shrinks |
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| Take it in the blender |
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| add a small piece of jaggery |
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| add tamarind pulp or a small piece of tamarind |
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| salt |
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| add little water |
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| and make it into a coarse paste |
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| take it in a bowl |
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| now make seasoning, heat oil in a pan, add in mustard, urad dal and curry leaves |
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| add a touch of asafoetida |
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| let them sizzle |
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| pour it into the chutney |
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| mix well |
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| Serve |
Unknown
Hi Aarthi,
Thanks for the lovely recipe. I tried it today as an accompaniment for wheat dosa, it turned out to be awesome. I was little apprehensive to make chutney with the vegetable skin, but totally worth it 🙂
Unknown
Hi Aarthi,
Thanks for the lovely recipe. I tried it today as an accompaniment for wheat dosa, it turned out to be awesome. I was little apprehensive to make chutney with the vegetable skin, but totally worth it 🙂
vasanthi
Hi aarthi,
You introduce a very tasty chutney it tastes so good and spicy also , it is the best combination in rice along with dollop of ghee and also good in chapathi, dosa.