Peerkangai Chutney – Ridge Gourd Chutney

Peerkangai Chutney is an easy variety of chutney that pairs well for idli/dosa or even rice. I usually make this when we get bored with the normal Coconut Chutney, Tomato Chutney. Peerkangai known as ridge gourd has a mild sweet taste by itself. I have added coconut in this Peerkangai Chutney. U can skip it and make it as is too.

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Now to the recipe…

[Preparation Time-10 mins : Cooking Time-15 mins]

Ingredients:

• Peerkangai/Ridge Gourd – 2 cups (chopped)
• Coconut (grated) – 2 tbsp (optional)
• Red Chillies – 4 to 5
• Urad Dal – 1 tbsp
• Oil – 2 tsp
• Salt – as needed
• Tamarind paste – 1/2 tsp
• Mustard – 1 tsp
• Curry leaves – a sprig
• Asafoetida – a pinch

Method:

• Wash and peel the sharp edges of peerkangai. No need to peel the entire skin. Cut it into halves and remove the seeds and the spongy part from inside. Then chop roughly and keep it ready.

• Heat a pan with 1 tsp oil and roast the dry chillies, urad dal and coconut separately one by one. Keep it aside.

• Now in the same pan cook the chopped peerkangai with litlle salt until it is soft. It will let out some water and get cooked. Let all the ingredients cool down. In a mixer first add the coconut, red chillies, salt, tamarind paste and grind it coarsely. Then add the cooked peerkangai and grind it into a smooth paste.

• Finally add the roasted urad dal and pulse it in the mixer once or twice. Heat a pan with oil and temper with mustard, curry leaves and asafoetida. Add the ground Peerkangai Chutney and saute for a few mins. Switch off the flame.

Thats it!! Peerkangai Chutney is ready!!

Serve with idli/dosa or rice!!

Tips:

1. U can skip coconut and make it as plain Peerkangai Chutney.
2. Make sure to cook the peerkangai until soft and then make the chutney.
3. This Peerkangai Chutney will taste good when it is a little spicy. Adjust red chillies according to your preference.