Ridgegourd Chutney

by RugminiRadhskrishnan
Chutney made with Ridgegourd(Peechinga)
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Votes: 3
Rating: 4
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Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
Votes: 3
Rating: 4
You:
Rate this recipe!
Instructions
  1. Wash and clean ridgegourd and cut into small pieces along with skin, after removing the outer nerves alone.
  2. Fry the cut ridgegourd in 1 tbsp of oil, till the water content in it is completly evaporated. Keep it aside.
  3. Fry the dessicated coconut till light brown along with garlic, ginger and chilly and keep it aside.
  4. Fry Bengal gram, black gram without oil and keep it aside too.
  5. Grind together the fried coconut, fried bengal gram, fried black gram and fried chilles together.
  6. Add tamarind pulp, ridgegourd, salt into the ground mixture and grind once more.
  7. Finally, add coriander leaves and curry leaves and grind coarsely once more.
  8. Remove the chutney to a glass or ceramic bowl.
  9. Garnish with sauted mustard seeds and curry leaves.
  10. :- Serve with idli, dosa and chappathi. :- For diabetic and B.P patients avoid coconut and reduce oil.
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3 comments

curryadmin
Bees January 4, 2007 - 12:00 am

Oh this was ultimate! I liked this chutney a lot. Should try recipe. Goes good with hot rice and it was something very different!!!!

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curryadmin
Shylu September 1, 2005 - 12:00 am

This chutney was something very different. i like it a lot. Its good with hot plain rice. Should try receipe

Reply
curryadmin
ciju June 3, 2004 - 12:00 am

dont forget to try to out this chutney ridge gourd is same as chinese okra

Reply

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