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Peerkangai chutney | ridge gourd chutney
Easy to make ridge gourd chutney a perfect side dish for idli |dosa
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
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.
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Peerkangai chutney in tamil | Side dish for idli dosa
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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.