Ridgegourd/ Peerkangai chutney is a recipe from Tamilnadu. This tasty Chutney goes well with Dosa, adai dosa even with plain hot rice. It is easy, simple and can be made with basic ingredients.
Ingredients
Ingredients
- Ridgegourd/ Peerkangai - 1
- Uzhundhu/Urad Dal/ Black gram - 2 teaspoon
- Kadalai paruppu/ Bengal gram - 1 teaspoon
- Red Chillies - 5 - 6 or as per your taste
- Tamarind - 1 small piece
- Curry leaves - 1 sprig
- Mustard - 1 teaspoon
- Cooking Oil - 2 teaspoons
- Salt - as required
- Peel the sharp ridges alone of the ridge gourd, wash it and chop it into round pieces. You don't have to peel the skin of the ridge gourd.
- Pour oil in a frying pan and when hot throw in the mustard seeds after it stops spluttering, add the urad dal and kadalai paruppu. Wait until it turns light brown. Now add the red chillies, curry leaves and tamarind piece. Fry for 30 seconds.
- Now add the Ridge gourd and pour very little water, around 1 cm. Since ridge gourd contains good amount of water don't pour more water. Cook closing lid for 5 minutes on low medium flame.
- Switch the stove off after 5 minutes and allow it to cool. Now take it all in a mixer add salt and grind into fine paste.
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