Ridge gourd Chutney – Peerkangai thuvaiyal

Ridge gourd chutney is yet another my favorite chutney. I love all these chutneys made with these vegetables. Usually they to this chutney with the peel of ridge gourd if they are tender. But when its hard to find the tender peels, I usually just use the pulp of this veggie and use it for the chutney. Its a simple chutney which goes well with rice, yogurt rice and also for idly, dosas. 

PeerkangaiChutney 

Ingredients:

  • Ridgegourd – 1 cup (If skin is tender, no need to peel the skin)
  • Red chillies – 3
  • Mustard seeds – 1 tsp
  • Urad dhal – 3 tbsps
  • Hing – 1 tsp
  • Coconut – 1/4 (Optional)
  • Oil – 1 tsp
  • Salt – As required.
  • Tamarind – small gooseberry size, if using paste 2 tsps

Steps:

  • Heat the oil in the kadai and add mustard seeds and urad dhal.
  • As urad dhal turns light brown, keep aside a small amount of this seasoning to add later to the thuvaiyal.
  • To the remaining, add the red chillies and hing and roast them.
  • In the same kadai, saute the ridge gourd till it becomes tender.
  • Let it cool.
  • Grind them all together with salt, coconut and tamarind. Don’t need to add water.
  • Now add the seasoning and mix well.

PeerkangaiThuvailyalForRice

Notes:

  • Adding coconut gives unique flavor but its completely optional.
  • Instead of Red chillies, you can also use green chillies.
  • Make sure the ridge gourd is not bitter. If its bitter the chutney doesn’t come out well.
 

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