Peerkangai chutney is a healthy South Indian dish, that goes well with rice, roti, or idli/dosa. Ridge guard is extremely rich in dietary fibre and enriched with all vital vitamin C. It is easy to prepare ridge gourd chutney. This is so delicious when served with hot rice and ghee. This is not ridge gourd skin chutney, In another post, I will definitely share it. I have added coconut to this recipe which is completely optional, both of which taste heavenly and is also good for the health.
Notes
- You can replace the chana dal with toor dal.
- Adjust red chillis according to the spiciness.
- Adding coconut is optional.
- Add a little water to cook ridge gourd, if you add more water the chutney will be runny.
- Cool completely before grinding.
Other Chutney Varieties – Coconut Chutney, Ginger Chutney, Mint Chutney, Coriander Chutney, Tomato Chutney
Peerkangai chutney is a healthy South Indian dish, that goes well with rice, roti, or idli/dosa. Ridge guard is extremely rich in dietary fibre and enriched with all vital vitamins C, zinc, and magnesium. It is easy to prepare ridge gourd chutney and it is yummy too.
- 1 Medium size Ridge gourd
- 2 tsp Chana dal
- 2 tsp Urad dal
- 5 Red chillis
- Small marble size Tamarind
- 4 tsp Coconut
- 1/4 tsp Asafoetida
- Salt as needed
- 1 tsp Oil
- 1/2 tsp Mustard seeds
- Few Curry leaves
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Wash and peel ridge gourd and cut into small pieces.
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Heat oil in the pan, add chana dal and urad dal, sauté for 2 minutes, or until they become golden brown.
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Now add red chilis, cook for a minute then add ridge gourd pieces.
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Add salt, tamarind, and asafoetida.
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Mix everything well and add a little water cook covered for 5 minutes or till the vegetable turns soft.
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Now add grated coconut, mix well, and turn off the flame.
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Let it cool.
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Add them to a mixer jar, grind them into a smooth paste.
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Heat oil in a small pan, add mustard seeds allow it to crackle, and add curry leaves.
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Add the tempering with chutney.
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Serve with rice or idli/dosa.
Method
Step by Step Pictures
1. Heat oil in the pan, add chana dal and urad dal, sauté for 2 mins, or until they turn golden brown.
2. Now add red chilis, cook for a minute.
3. Add ridge gourd pieces.
4. Add salt, tamarind, asafoetida.
5. Mix everything well and add little water.
6. Cook covered for 5 minutes or till the vegetable turns soft.
7. Now add shredded coconut.
8. Mix well and turn off the flame, let it cool.
9. Add it to a mixer jar, grind it into a smooth paste.
10. Heat oil in a small pan, add mustard seeds, allow it to crackle and add curry leaves.
11. Add the tempering with chutney, Serve with idli/dosa or rice.
