Peerkangai chutney | ridge gourd chutney
Easy to make ridge gourd chutney a perfect side dish for idli |dosa
Servings: 3 people
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.
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.
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.
