Monday, July 28, 2014

Beerakai Chutney | பீர்க்கங்காய் சட்னி | Ridge Gourd Chutney

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.

Ingredients :-
 Peerkangai / Ridge gourd   1(medium size)
 Onion (roughly chopped)    1
 Green Chillies   4
 Tamarind   small gooseberry size 
 Hing   Pinch 
 Urad dal   1 tsp 
 Channa dal    1 tsp
 Oil  1 tsp
 Salt to taste

Method :-
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 !

Notes :-
# 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


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