Spread the Joy!
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..
Similar Recipes,
Ridge Gourd Egg Bhurji
Ridge Gourd Sabzi
Green Capsicum Chutney
Red Capsicum Chutney
Onion Chutney
Beetroot Chutney
Chilli Garlic Chutney
Onion Tomato Chutney
Many More..
Ridge Gourd Egg Bhurji
Ridge Gourd Sabzi
Green Capsicum Chutney
Red Capsicum Chutney
Onion Chutney
Beetroot Chutney
Chilli Garlic Chutney
Onion Tomato Chutney
Many More..
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 15 to 25 mins
Serves: 4
Ingredients:
Ridge Gourd Peel about 3 cups of peel
Oil – 1 tblspn
Chana Dal / Kadalai Paruppu – 1 tblspn
Urad Dal / Ulundu Paruppu – 1 tblspn
Dry Red Chillies – 4 to 6
Garlic – 4 to 6 cloves
Tamarind – 1 tblspn or to taste
Jaggery – 1 tblspn or to taste
Salt to taste
Water as needed
For Seasoning:
Oil – 1 tblspn
Mustard Seeds / Kaduku – 1 tsp
Urad dal / Ulundu Paruppu – 1 tsp
Curry leaves – 1 sprig
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Method:
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.
Pictorial:
 |
| wash ridge gourd really well |
 |
| peel the skin off..you can use the ridge gourd for diff recipe |
 |
| now you need only the peel |
 |
| heat oil in a pan, add in chana dal, urad dal, chillies and garlic |
 |
| fry them |
|
| cook them till golden, |
 |
| drain them and take it in a blender |
 |
| crush it to blend |
 |
| In the remaining oil |
 |
| add in the ridge gourd peel |
 |
| saute them well |
 |
| cook till it shrinks |
 |
| Take it in the blender |
 |
| add a small piece of jaggery |
 |
| add tamarind pulp or a small piece of tamarind |
 |
| add in salt |
 |
| add little water |
 |
| and make it into a coarse paste |
 |
| take it in a bowl |
 |
| now make seasoning, heat oil in a pan, add in mustard, urad dal and curry leaves |
 |
| add a touch of asafoetida |
 |
| let them sizzle |
 |
| pour it into the chutney |
 |
| mix well |
 |
| Serve |
Spread the Joy!
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 🙂
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 🙂
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.