Beerakai Chutney is simple and tasty. This veggie chutney is a good variation from the regular chutney varieties and its healthy too. Even picky eaters will like this chutney. This is chutney goes well with rice, tiffin and chapathi varieties too.
|Peerkangai / Ridge gourd||1(medium size)|
|Onion (roughly chopped)||1|
|Tamarind||small gooseberry size|
|Urad dal||1 tsp|
|Channa dal||1 tsp|
1). Wash and Peel the outer skin of Peerkangai, save this outer-skin(peel) aside*. Chop the peerkangai into small pieces.
2). Heat oil in a pan, add Channa dal and urad dal, saute till it becomes golden brown. Then add the chopped onions, green chillies, asafoetida and saute till onions turns translucent.
3). Then add the chopped peerkangai and cook till it becomes soft and the raw smell goes. Switch off and let it cool. Grind the sauteed peerkangai along with little water and tamarind to a fine paste. Do the seasoning with mustard and curry leaves and top it on this chutney !
Serve it with tiffin varieties or steamed rice and appalam !
# Do not discard the peerkangai thol*(Ridge gourd peel). You can prepare chutney or thuvayal using it. Will share the recipe in my next post.
# You can also include grated coconut while grinding.
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Related Posts :-
Click here for more :- Chutney Recipes
Click here for more :- Ridge-Gourd Recipes
Click here for more :- Tiffin Accompaniments
Click here for more :- Rice Accompaniments