Thursday, June 14, 2012

How to make ridge gourd (peerkangai) chutney - Recipe for south indian ridge gourd (peerkangai) chutney

Today's special is south-indian chutneys. For idly and dosas Ridge gourd(peerkangai) chutney is one of the best combinations to have. This is also very easy to make.


Ridge gourd(peerkangai)  - 1 cup (chopped)
Onion - 1/2(small) chopped
Green chillies - 4 nos
tomato - 1 medium chopped
Tamarind juice - 2 spoons
Coriander leaves - some
Oil - 2 tsp
Pottu kadalai - 1 tsp (roasted bengal gram)
Coconut - 2 tsp grated
Mustard seeds & Urad dal - 1/2 tsp
Garlic - 1 clove
Salt to taste


1. Heat the pan with 2 tsp of oil, add the mustard seeds. Allow mustard seeds to pop after that add urad dal. Once urad dal became golden color, add onion and green chillies.

2. Fry the onion until it gets soften, after that add chopped Ridge gourd(peerkangai) and garlic clove. Fry until its smell goes off.

3. Ridge gourd(peerkangai) will take 3 to 4 mins to cook. After this add tomato and coriander leaves. Cook the tomato for 2 mins and then take the pan out. Cool this mixture.

4. In a mixi bowl, put this mixture, coconut, roasted bengal gram, salt and tamarind juice and 1/4 cup of water. Grind it nicely. that's it. 

Ridge gourd(peerkangai) chutney is ready now..

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