RIDGE GOURD CHUTNEY||PEERKKANGAAI CHUTNEY RECIPE - SIDE DISH FOR IDLY /DOSA

RIDGE GOURD CHUTNEY||PEERKKANGAAI CHUTNEY 

Peerkkangaai(Ridge gourd) chutney is one of the healthy &tasty chutney that goes well with idly/dosa. My mom usually makes this chutney using the outer layer of the ridge gourd and using inner part she will make kootu. But now I used full Ridgegourd to make the chutney. It is so delicious and different from our normal coconut or onion tomato chutney. So do try this recipe and enjoy.

 Ok now coming to the recipe.

Video recipe(with little changes)

RIDGE GOURD(PEERKKANGAAI) CHUTNEY

RECIPE TYPE: SIDE DISH | CUISINE: SOUTH INDIAN |

PREPARATION TIME: 5 MIN | COOKING TIME: 10 MIN

                                                                                               

METHOD:

Chop the ridge gourd into small pieces.

In a pan add oil and sauté the ridge gourd for around 3 to 5 minutes, ie., until it is cooks soft.

Remove and let it cool. In the same pan dry roast the urad dhal and red chilles separately.

Grind the sauted ridge gourd, urad dhal, red chillies along with tamarind and salt by adding little water. 

In a frying pan add oil and add mustard seeds and let it splutter.

Then switch of the flame and add the curry leaves. Sauté and then add to the chutney.

Mix well and serve hot with idly /dosa. 

NOTES:

You can use the skin part only for the chutney.

Never sauté or boil this chutney as we have add urad dhal it will become like gummy paste.

Do try this recipe and please don’t forget to give your feedback in comments.

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