Home Breakfast Recipes Peerkangai chutney, Ridge gourd chutney

Peerkangai chutney, Ridge gourd chutney

by Jeyashri suresh
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Peerkangai chutey

Peerkangai chutney, Ridge gourd chutney recipe with full video in Tamil and step by step pictures, a perfect side dish for idli, dosa.

We always make the no onion no garlic version of peerkangai thogayal which pairs well with hot rice and ghee. I actually wanted to try the ridge gourd chutney recipe which i tasted in my friend’s house sometime back. But i didn’t have coconut with me as it is one of the ingredients of the peerkangai chutney, ridge gourd chutney. This recipe includes onion and garlic but this is a chutney without coconut.

Generally, kids won’t consume ridge gourd much. When it is given in this form, they will love it. We usually make Ridge gourd dal and peerkangai masiyal. Will share the recipe of peerkangai masiyal soon.

Peerkangai chutney

Peerkangai chutey
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Peerkangai chutney | ridge gourd chutney

Easy to make ridge gourd chutney a perfect side dish for idli |dosa
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Dinner
Cuisine: Indian
Servings: 3 people
Author: Jeyashri suresh

Ingredients

  • 1 cup Peerkangai |ridge gourd chopped
  • 1.5 tblsp Urad dal
  • 2-3 Green chili
  • 1 Red chili
  • 10 Shallots | small onion
  • 2-3 cloves Garlic
  • 4 tsp Oil
  • ½ tsp Mustard seeds
  • Curry leaves few
  • Salt as needed

Instructions

  • Peel the skin of ridge gourd and take out the seeds in the centre. If the ridge gourd is tender we don’t take out the centre portion. Chop finely.
  • In a pan add 3 tsp oil and add the urad dal, green chili, garlic and curry leaves.
  • We can temper the curry leaves but in this way it will be consumed easily.
  • Saute this in medium flame.
  • Once the dal starts turning brown add the small onions.
  • Cook till they shrinks and changes color.
  • Add the chopped peerkangai now.
  • Cook for 3 minutes in medium flame. This will leave water and gets cooked quickly.
  • Switch off the flame.
  • Add salt and cool completely.
  • Grind into a fine paste.
  • Temper mustard seeds and red chili in 1 tsp oil.
  • Add it to the chutney.
  • Mix well and serve with idli | dosa.

Video

Notes

1. Urad dal can be replaced with chana dal or peanuts.
2. You can replace shallots with 1 big onion.
3. You can replace garlic with ginger.
4. Coconut can be added while grinding the ridge gourd chutney.

 

  • Peel the skin of the ridge gourd and take out the seeds in the center. If the ridge gourd is tender we don’t take out the center portion. Chop finely.
  • In a pan add 3 tsp oil and add the urad dal, green chili, garlic, and curry leaves.
  • We can temper the curry leaves but in this way, it will be consumed easily.
  • Saute this in medium flame.
  • Once the dal starts turning brown add the small onions.
  • Cook till they shrink and change color. Add salt.
Peerkangai chutney
  • Add the chopped peerkangai now.
  • Cook for 3 minutes in medium flame. This will leave the water and gets cooked quickly.
  • Switch off the flame.
  • Cool completely.
Ridge gourd chutney
  • Grind into a fine paste.
Peerkangai chutney
  • Temper mustard seeds and red chili in 1 tsp oil.
  • Add it to the chutney.
chutney ready
  1. Urad dal can be replaced with chana dal or peanuts.
  2. You can replace shallots with 1 big onion.
  3. You can replace garlic with ginger.
  4. Coconut can be added while grinding the ridge gourd chutney

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