Heerekai chutney recipe I Ridge gourd peel chutney

Recipe Categories: Chutneys
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Ridge gourd peel chutney is filled with fiber, iron and vitamins. Heerekai chutney is made from the peels of ridge gourd, coconut and chana dal. It is a good accompaniment for hot rice as well as dosa and idli’s. Ridge gourd peel chutney which is very easy to prepare and taste finger licking good.

Preparation time – 10 min

Cooking time – 5 min

Serves – 2-3

Ingredients –

Ridge gourd peel – 1/2 cup (peel from 2 ridge gourd)

Mustard – 1 pinch

Cumin – 1/4 tsp

Curry leaves – 1 spring

Chana dal – 1 – 2 tbs

Urad dal – 1 tbs

Dry red chilies or green chilies – 3 – 4 no’s (adjust to your taste_

Garlic – 1 or 2 cloves

Coconut – 1/2 cup grated

Tamarind – 1 small piece (adjust to your taste)

Salt to taste

Oil – 1 tbs

Method –

To make or to prepare Ridge gourd peel chutney –

Heat a kadai by adding oil in it, when it is hot add mustard seeds, allow it to sizzle in oil, then add cumin, chana dal , urad dal, curry leaves and dry chilies  fry until it turns to light brown in a medium flame.

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Ensure that the dal’s turns to light brown, then add ridge gourd peel into it.

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Fry it in a low flame, until it becomes soft (cooked)

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Add grated coconut, tamarind and salt and fry until coconut becomes hot. Remove from the flame, allow the mixture to cool.

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When it is ready to grind grind it to a paste by adding water to it. The consistency of the chutney must be coarsely grounded.

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Enjoy it with any south Indian breakfast dish or with steamed rice .

Note –

For flavor you can add 2 pinches of asofoetida, skip garlic

If you like sweet in taste you can add a 1 or 2 tsp of grated  jaggery (adjust to your taste and choice).

You can use green chilies to prepare this recipe as well.

 

   

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