Ridgegourd Chutney Recipe  
 
Description Recipe Chutney made with Ridgegourd(Peechinga)
Cuisine Style Tamil Nadu Cuisine
Recipe by Rugmini Radhskrishnan
Servings 4 Adult(s)
Rating
Comments  
 
 
Ingredients
Ridgegourd(Peechinga) - 250 gm
Coconut - 1/2 cup
Red chillies(Kollamulaku) - 6 nos
Bengal gram(Kadalaparippu) - 1 tbsp
Black gram(Uzhunnuparippu)
(without skin) - 1 tbsp
Garlic pods - 1 no
Ginger - A small piece
Curry leaves - A few
Coriander leaves - A few
Tamarind(Puli) pulp - 1 tbsp
Salt - As reqd
Veg oil - 1 tbsp
 
 
 
Preparation Method
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.

:- Serve with idli, dosa and chappathi.
:- For diabetic and B.P patients avoid coconut and reduce oil.