Peerkangai chutney is a simple vegetable chutney prepared with Ridge gourd, onion and green chillies. Learn with step-wise pictures.
As you may know, there are multiple variations in the preparation of any kind of vegetable chutney. This peerkangai chutney is one such variety, which is very simple to prepare. And a perfect combination for hot steamed rice.
As I already mentioned, there are other methods too available to make this. Today I have shown you the best method to pair this with rice preparation like Idli or dosa or appam.
Always I prefer making chutneys out of different kinds of vegetables because I believe chutney is a good way to introduce veggies to kids. Today I made chutney with some skin included. But you can choose whether to include skin or not.
Peerkangai chutney | Ridge gourd chutney
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Peerkangai chutney | Ridge gourd chutney
Ingredients
Ingredients:
To fry & grind:
- 1 ridge gourd (medium size)
- 3 tbsp oil
- 1 tbsp urad dal
- 1 onion
- 3 green chillies
- 1 to mato
- ¾ tsp salt
- Bit of tamarind
Instructions
Preparation:
- Wash and peel off the fiber edges from the Ridge gourd.
- No need to peel off the skin fully and some of the soft parts of the skin can be used for chutney.
- But if your is too old to use the skin part, just peel off the complete skin and use only flesh part.
Recipe to make the chutney:
- Heat oil in a flat pan, add chopped vegetable and saute well for five minutes in medium flame.
- In a few minutes, the ridge gourd will become soft and cooked. The color changes slightly transparent.
- Remove from the pan and keep aside.
- Add some more oil to the same pan and saute urad dal.
- Fry the lentil to golden brown color.
- Add onions and saute for two minutes.
- Also, add green chillies and tomato.
- Cook tomato until they become soft.
- Now add required salt for the chutney and a bit of tamarind.
- Switch off and let the mixture cool down completely.
- Grind into a smooth chutney using very less water.
- Serve with idli, dosa or hot rice with papad.
Video
Notes
Nutrition
Preparation:
- Wash and peel off the fiber edges from the Ridge gourd.
- No need to peel off the skin fully and some of the soft parts of the skin can be used for chutney.
- But if your Ridgegourd is too old to use the skin part, just peel off the complete skin and use only the flesh part.
Recipe to make the chutney:
- Heat oil in a flat pan, add chopped vegetable and saute well for five minutes in medium flame.
- In a few minutes, the ridge gourd will become soft and cooked. The color changes slightly transparent. Remove from the pan and keep aside.
- Add some more oil to the same pan and saute urad dal.
- Fry the lentil to golden brown color. Add onions and saute for two minutes.
- Also, add green chillies and tomato.
- Cook tomatoes until they become soft.
- Now add the required salt for the chutney and a bit of tamarind.
- Switch off and let the mixture cool down completely.
- Grind into a smooth chutney using very little water.
- Serve with idli, dosa, or hot rice with papad.
Tips:
1) Always adjust the number of green chillies according to your spice preference.
2) Also, you can use red chillies in place of the green chillies with mildly altered taste.
3) Furthermore, use gingelly oil or coconut oil to saute the ridge gourd for enhanced taste.
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