A coarse chutney made from the skin of the ridge gourd which tastes awesome with hot rice and a dash of ghee. I also serve it with dosas or idlis whenever I have ridge gourd at home.
Ingredients:
Ridge gourd skin (peerkangai thol) – 1 cup
Red chillies – 3
Grated coconut – 2 tbsp
Bengal gram dal/chana dal – 1 tsp
Urad dal – 1 tbsp
Tamarind – a small pea sized ball
Salt – to taste
Asafoetida – a pinch
Oil – 1/2 tsp
For Seasoning:
Mustard seeds – 1/2 tsp
Curry leaf – 1/2 sprig
Red chillies -1
Oil – 1/2 tsp
Preparation:
Wash the ridge gourd skin well and chop it into pieces. Keep it aside.
Heat a pan and add a tsp of oil in it. Add the urad dal and bengal gram dal and saute well. Then, add the red chillies and fry it well till it becomes slightly brown in colour. Add the tamarind piece and saute again for a few seconds. Remove all the ingredients and keep it aside.
In the same pan, add 1/2 tsp of oil and when it becomes hot, add the ridge gourd skin and saute for 2 minutes. Add salt. Remove and keep aside.
Transfer the ridge gourd skin and the other ingredients to a mixer and grind coarsely.
Season it with the items mentioned under ‘seasoning’ and serve.
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