Ridge gourd peel chutney
Chutney Varieties, Chutney/ Podi/ Pachadi, Recipes, Side dish for breakfast, Vegetable Based Chutneys

Ridge gourd peel chutney, Peerkangai chutney recipe

Ridge gourd peel chutney/ Peerkangai chutney/ Beerakaya chutney might sound a little different but it is one of the tastiest chutney I have learnt from my mom. This post is a continuity post from yesterday as the peel/skin from ride gourd that I had mentioned to save for chutney is all about today’s post. Yes chutney out of waste the peel/ skin from ridge gourd acts as main ingredient along with just few basic ingredients from the kitchen will turn it into miracle and make your breakfast a delish one and will give you a break from your regular same old chutney recipes. This ridge gourd peel chutney tastes little spicy, mildly tangy, nutty with some extra deliciousness achieved from the peel/skin of ridge gourd. So next time when you make any curry/ subji/ dish with ridge gourd do reserve the peel/skin to make chutney for next day breakfast. So lets get to the making!

ridge gourd peel chutney

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Ridge gourd peel chutney, Peerkangai chutney recipe
Serves 3
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1. Ridge gourd peel – 2 cups tightly packed( peel from 1 ridge gourd)
  2. 2. Channa dal – 1 tbsp
  3. 3. Urad dal – 1 tsp
  4. 4. Dried red chilli – 4
  5. 5. Tamarind – tiny piece
  6. 6. Grated coconut – 1 tbsp
  7. 7. Salt – to taste
  8. 8. Oil – 1 tsp
To temper
  1. 1. Mustard seeds – ½ tsp
  2. 2. Urad dal – 1 tsp
  3. 3. Curry leaves – a spring
  4. 4. Hing – a pinch
  5. 5. Oil - 1 tsp
Note
  1. * 1 cup = 160 ml
Instructions
  1. Peel the skin of ridge gourd and keep it aside.
  2. Heat oil in a pan add channa dal and urad dal. When dal turns golden brown add dried red chilli then add ridge gourd peel and salt.
  3. Now saute well in medium flame till the ridge gourd peel gets tender and cooked. This step needs lot of patience as it takes little extra time to cook so saute well slowly in in medium flame. While sauteeing after few minutes of sauteeing add tamarind and saute well. When the ridge gourd peel looks tender add the grated coconut and saute for few seconds and put off the flame.
  4. Allow the mixture to cool down by transferring it to a plate.
  5. Now in a blender add the cooled mixture and grind it into fine paste adding little water. I added around ¼ cup water while grinding.
  6. Now keep the ground chutney aside. Heat oil in a small pan add mustard seeds when it splutters add urad dal when it turns golden brown add curry leaves and hing. Put off the flame pour it over the chutney. Now serve the chutney with hot idlis!
Sandhya's recipes https://www.sandyathome.com/

How to make Ridge gourd peel chutney with step by step images

beerakaya chutney

  1. Peel ridge gourd and keep the skin/peel aside.
    beerakaya chutney
  2. Heat oil in a pan add channa dal and urad dal. When dal turns golden brown add dried red chilli.
    beerakaya chutney
  3. Now add ridge gourd peel and salt. Saute well in medium flame till the ridge gourd peel gets tender and cooked. This step needs lot of patience as it takes little extra time to cook so saute well slowly in in medium flame. After few minutes of sauteeing add tamarind and saute well.
    beerakaya chutney
  4. When the ridge gourd peel looks tender add the grated coconut and saute for few seconds and then put off the flame. Allow the mixture to cool down by transferring it to a plate.
    beerakaya chutney
  5. Now in a blender add the cooled mixture and grind it into fine paste adding little water. I added around ¼ cup water while grinding. Now keep the ground chutney aside.
  6. Heat oil in a small pan add mustard seeds when it splutters add urad dal when it turns golden brown add curry leaves and hing. Put off the flame pour it over the chutney. Now serve the chutney with hot idlis!
    ridge gourd peel chutney, peerkangai chutney, beerakaya chutney

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