Presenting a delicious chutney as an accompaniment for almost any cuisine – from Idli,Dosa,Vada to Pakodas and Rotis,this chutney is awesome with anything including Nachos.This was made by my great grand mother and continued in the family since then.In the family we enjoy it with plain,hot boiled rice.Great on fingers too!
“Chutneys” was the monthly theme of the group Shhhhh Secretly Cooking Challenge.
I was paired with Sujitha Ruban who blogs at :
Sujitha gave me Urad Dal and a vegetable while I gave her Fruits and Cinnamon.I chose Ridge Gourd and proceeded to make this Chutney as this was the first thing which came to my mind.It reminded me of my grandmother’s outstanding cooking (inherited from her mother) and I wanted to share this recipe with everyone.
Ridge Gourds are called Turai/Turiya/Tori/Peerkangai in various languages.
Here is how they look :
Check out the recipe below!
The delicious Chutney…
Preparation Time : 1 hour
Makes : 1 small jar
INGREDIENTS
1 medium sized Ridge Gourd
1/4 cup freshly grated Coconut (optional)
2 tsp salt
3 tbsp Urad Dal
2 tbsp Chana Dal
2 tsp Asafoetida Powder (Heeng)
8 – 10 fresh Curry Leaves
2 tbsp powdered Jaggery
2 tbsp Oil
2 dried red Chillies (Kashmiri Chillies are the best bet)
A lemon sized quantity of tamarind soaked in warm water for 30 minutes (without any stone or grits)/2 tbsp Tamarind paste (Imli)
METHOD
Peel and chop the Ridge Gourd into dices.
Heat Oil in a pan on low heat and add asafoetida and both the dals.Add the curry leaves and dried red chillies and fry the lentils till they are a reddish pink.Add the chopped Gourd and salt and toss to amalgamate.Fry till the Gourd is golden brown.Keep aside to cool.
In a chutney grinder add the fried Gourd and Lentils.Add the grated Coconut,powdered Jaggery and soaked Tamarind/Tamarind Paste.Add 1/4 cup of water and blend to a fine paste.Taste and adjust the seasoning.
Store in a glass jar and keep refrigerated.Use as required.
Served with hot Onion Bhajiyas…
Amrita that’s a very different kind of chutney. I would never have thought of using ridge gourd for chutneys. But then our grandmothers knew how to use limited ingredients in innovative ways. My granny would instruct me how to make chutney from cucumber peel.
My mother often makes a chutney with ridge gourd peel, but I don’t think I have ever tried out a chutney with pieces of the vegetable. So interesting and tempting! 🙂
I make this chutney only with the peel. This looks very tempting!!
An authentic chutney recipe.. looks delicious Amrita..
Ridge gourd is a standard in thogaiyals at my house, but this is an unusual combination – with uradh dhal! I love this version and will try it out soon!
Very innovative.. have heard usage of ridgegourd for the first time in dips.. 🙂
My all time favourite with slight changes, will try this way nxt time, want to finish in a go
Super delicious ! Love this chutney esp with Rasam rice 🙂