Peerkangai / Ridged gourd -1(small)
Channa dal-1tablespoon
Garlic-3cloves
Chopped Onion-3tablespoons
Red chilli -7(adjust to your taste)
Small piece of tamarind
Salt
Oil
To temper
Oil
Mustard seeds-1/2teaspoon
Urad dal-1/2teaspoon
Few curry leaves
Peel the skin of the peerkangai (ridged gourd) and cut it into small pieces.
Heat oil in a pan, add the channa dal. Fry it till it becomes golden in colour, then add in the red chillies and onion, garlic & tamarind.
Fry till the onions become transparent, add the peerkangai (ridged gourd) and fry for 4-5minutes. (The veggie should be cooked)
Let it cool.
Once cooled down completely, grind it with enough salt.( no water required for grinding)
Heat little oil, make the tempering with mustard seeds-urad dal-curry leaves(which I didn't have by then) n pour it on the chutney.
Lightly sweet n delicious chutney is ready to serve with dosa/idli/white rice.
Delicious chutney.....
ReplyDeleteThanks very much for the instant comment Nalini! :)
ReplyDeleteNever used onion in this chutney..will try this version next time..Thanks for the recipe dear..
ReplyDeleteDelicious and mouth watering chutney.
ReplyDeleteHappy to follow you.
Glad, if you stop by mine too.
souns very intertesting..
ReplyDeleteDelicious chutney. Nice one
ReplyDeleteA prefect side dish for idlis and dosas.
ReplyDeletehealthy n delicious..
ReplyDeletechutney look hot and delicious :)
ReplyDeletemy mom makes this chutney without garlic and happy to follow you , visit me in your spare time.........
ReplyDeleteDelicious Chutney Mahi. I used to make Peerkangai thuvayal something similar to this
ReplyDeleteLooks yummy but I can't try it. Haven't seen ridged gourd here. ;(
ReplyDelete