Peerkangai Chutney recipe – an easy chutney using ridge gourd and tomatoes. Peerkangai is one vegetable that tastes good when made into chutney. Do not throw away the peels of this vegetable, use it to make ridge gourd peel chutney (peerkangai thol chutney)!
Have this ridge gourd chutney with dosa or idli. It also goes well with rice.
Peerkangai Chutney with Tomatoes ( Ridge Gourd Chutney ) Recipe
Peerkangai Chutney with Tomatoes recipe
Category:Side Dish
Cuisine:South Indian
Author:Jiya Jesh
Yield:3
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
an easy chutney recipe using ridge gourd and tomatoes.
Ingredients
- 1 cup chopped ridge gourd ( peerkangai )
- 1 onion
- 2 dry red chillies
- 1 tomato
- 1 tsp grated ginger
- 1/2 tsp mustard seeds
- 1 tsp chana dal
- 1/2 tsp urad dal
- marble-sized tamarind
- A few curry leaves
- 2 1/2 tsp oil
- Salt to taste
Instructions
- Peel the ridge gourd and chop into pieces.
- Chop the onion and tomato.
- Heat 2 tsp oil in a pan. Add dry red chillies and chana dal and fry till dal turns brown.
- Add chopped onions and grated ginger. Fry till it turns soft.
- Then add the chopped tomatoes and fry till raw smell goes.
- Now add the chopped ridge gourd and tamarind along with salt and add a little water.
- Cover and cook till it is done.
- Let this cool down and grind it.
- In a separate pan, heat 1/2 tsp oil. Add mustard seeds and when they splutter, add the urad dal and curry leaves.
- Once the urad dal turns brown, add this seasoning to the chutney.
- Serve peerkangai chutney with dosa or idli or with rice.
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