January 05, 2016

Spicy Ridge Gourd Chutney/Dip (Peerkangai Chutney)

A perfect spicy chutney, flavoured with roasted spices to have with hot steaming rice, idli, dosa and roti . If you spread this on your toast and munch you will become a fan of this vegetable chutney! 

SEE HERE THE RECIPES OF MORE THAN 25 TYPES OF CHUTNEYS


Pre time: 10 mins
Cooking time: 10 mins
Serves: 4


Ingredients for making Spicy Ridge Gourd Chutney/Dip (Peerkangai Chutney)


Peerkangai/Ridge gourds (Tender ones)  4
Coriander seeds 1 tea spoon
Chana dal (Bengal gram) 2 tea spoons
Urad dal (Black gram) 2 tea spoons
Ginger piece 1/4 inch
Red chillies 4
Tamarind a small marble size
Salt to taste
Oil 4 tea spoons





How to make Spicy Ridge Gourd Chutney/Dip (Peerkangai Chutney)?


Wash the Ridge gourds well and slightly peel of the skin at the ridges. If the skin is soft no need for peeling. Just remove the skin at the ridges of the vegetable as shown in the photo.
Cut them into thin rounds and keep aside.
Heat a pan with 2 tea spoons of oil and fry the coriander seeds, urad dal, chana dal, red chillies to golden brown. Finally add the tamarind too with them and give few stirs.










Transfer them to a bowl.
Pour the rest of two tea spoons of oil in the pan and fry the ridge gourd pieces in medium flame till the colour changes to dull and become pulpy.
After the roasted stuffs cooled down grind all together adding required salt. No need to add water while grinding.






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