Ridge Gourd Chutney
"Simple and delicious ridge gourd chutney for rice, popularly known as peerkangai thogayal or thuvaiyal!"
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Thai Iced Tea
Simple & delicious
– 1 tsp oil divided – 3 tbsp urad dal – 1 tbsp dal – 1/4 tsp asafoetida – 3 dried red chilis – 150 grams ridge gourd peeled and chopped – 1/4 cup cilantro chopped, including the stems – 3/4 tsp salt or to taste – 1 tsp tamarind paste To temper: – 1 tsp oil – 1/2 tsp mustard seeds – 5 curry leaves
You will need:
Simple & easy-to-follow
Heat a pan or kadai and add 1/2 tsp of oil. When the oil is hot, add the urad dal, chana dal, and asafoetida. Roast them until the dal are light golden brown.
Now add the dried red chilies and roast until the chilies are crisp and the dals turn deep red-brown. (In Tamil, we say sivakka varukanum).
Transfer it to a mixer jar and let it cool. Meanwhile, we can cook the ridge gourd. Grind the lentils coarsely before adding the ridge gourd.
In the same pan or kadai, heat 1/2 tsp of oil and add the ridge gourd along with cilantro. Saute until the ridge gourd turns soft and mushy. Then turn off the heat.
Let it cool and transfer it to the mixer jar that has coarsely ground lentils. Add salt and tamarind paste.
Grind the mixture without adding any water.
In a separate tempering pan, heat 1 tsp oil, and when the oil is hot, add 1/2 tsp mustard seeds and few curry leaves.
When the mustard seeds splutter, add them to the chutney. Serve the chutney with plain rice or idli/dosa and other tiffin items.