Saturday, July 2, 2011

Peerkangai (Ribbed Gourd) Chutney

Ingredients:
  1. Peeled skin of the ribbed gourd - 4 cups
  2. Red chilli or green chilli -  6 nos
  3. Channa dhal - 2 tablespoon
  4. Urad dhal - 1 tablespoon
  5. Mustard seed - 1 teaspoon
  6. Asafoetida - 1 teaspoon
  7. Oil - 2 tablespoons
  8. Curry leaves - few
  9. Jaggery - 1/2 teaspoon (optional)
  10. Tamarind - 1 tablespoon
  11. Salt to taste
Procedure:
  • Roast the chilli, channa dhal, urad dhal and mustard seeds with asafoetida in little oil to golden color
  • Saute the peel till it becomes soft
  • Remove the chilli from the seasoning. Add tamarind, peel, salt and grind it coarsely
  • Add channa dhal and the seasoning
  • Grind all ingridients coarsely 
  • Jaggery can be added while grinding if you wish
  • This chutney should not be watery. It should be thick
Note: Peeled Raddish, carrot,cabbage, chow chow vegetables can be used in the place of ribbed gourd. 

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