Ridge gourd peel chutney. Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women DESCRIPTION: Ridge Gourd Peel Chutney. Ridge Gourd is a such a tasty and economical vegetable we can prepare two dishes using one vegetable. The skin is used for chutney and the vegetable is used.
Pictorial: wash ridge gourd really well. peel the skin off.
Ridge Gourd Peel Chutney tastes heavenly when mixed with rice along with a dash of til oil.
It can also be had along with dosas, idlis and puris.
You can have Ridge gourd peel chutney using 12 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Ridge gourd peel chutney
- It's 1 cup of - ridge gourd peel.
- It's 2 tsp of - urad dal.
- Prepare 1 of small piece ginger.
- It's 3 of garlic pods.
- It's 1 of small piece tamarind.
- You need 3 of red chilies.
- You need 2 tsp of - oil.
- It's as per taste of Salt.
- You need as required of Water to grind it into paste.
- Prepare 1/2 tsp of - cumin seeds.
- Prepare 1/2 tsp of - peppercorns.
- You need 2 tbsp of - chopped coriander leaves.
Beerakaya Thokku Pachadi is among the classic chutney of Andhra Pradesh and now this dish is becoming popular in other locations as well due to its nutritious. You can make a delicious chutney with ridge gourd peels. This chutney/sauce is very easy to make. Pair this side dish with rice, idli, dosa, etc.
Ridge gourd peel chutney step by step
- Peel the skin from the ridge gourd, remove the skin from garlic and ginger..
- Heat oil in a pan..
- Add urad dal in it and fry it for a minute..
- Add cumin seeds, pepper, garlic pods and ginger and fry it..
- Add the ridge gourd peel and tamarind into it and cook it for 2 minutes..
- Next add the coriander leaves and switch off the flame..
- Once it cools down transfer it into the jar and add salt..
- Grind it into a paste by adding required amount of water.serve it with hot rice..
Ridgegourd Peel is often discarded but can be made into a very delicious chutney. Recipe with step by step pictures. Transfer the cooled ridge-gourd mixture and the roasted urad dal to a mixie and add in half cup of water and grind to a smooth paste. Add salt to taste and fry it for one more minute, keep stirring. Turn off the flame and let it cool down a bit.
