Description
I made the Beerakaya pappu day before yesterday and remembered that my Mom and Mil used to make the chutney out of the peeled skin of RIDGEGOURD. I tried my MIL's version and it turned out well. I served it with rasam yesterday and it was heavenly.The left over chutney was served again in dinner with Ven Pongal..thought my hubby would scream for serving the same thing in dinner too but to my surprise he was enjoying it with Pongal.So here goes the recipe of Beerakaya[telugu] | Peerkangai[tamil] | Turai[Hindi] |Ridgegourd[English] Chutney |Thuvaiyal.Hope u will like it.
| Ingredients | |
|---|---|
| Peeled skin of ridge gourd | |
| 3 T | Urad dal |
| 1½ T | Corriander seeds |
| 5 | Dry red chilies[adjust as per preference] |
| Tamarind ( marble size) | |
| Coconut grated (½ cup) approx[i ve used dessicated coconut] [optional] | |
| Salt as per preference |
Instructions
1. Take a pan add a little oil and saute the peeled skin of ridge gourd, once when colour changes, take it and keep it aside.
2.Now fry the red chillies, coriander seeds, and urad dal until urad dal turns golden brown.
3.Now add the coconut and fry for a minute.
4. Add all the above to the mixer and grind it with tamarind and salt.
Beerakaya Chutney | Peerkangai thuvaiyal | Ridge gourd Chutney |Turai Chutney is ready to be served now.
Notes
U can also add sauted onion to the ground chutney which will give a nice flavour.
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Sadhana Raveen
p>Sadhana Raveen