When I was in Chennai, the last day before we left to Singapore, some how we found time to go to Phoenix Market city (Phoenix mall). After roaming and shopping, we felt like having a snack break and found the restaurant “Namma Veedu Vasantha bhavan” there and thought of giving it a try. Aj had dosa and as usual he only had it with sambar and left all the 3 chutneys. I just tasted the green chutney and the taste and flavour was so familiar to me and Vj felt the same. But I could not instantly recollect it what it is. Then I recognised that it is similar to ridge gourd gravy I make. So before I left the restaurant, I asked one of the person in their kitchen and to my surprise he said its ‘Mint chutney’. But still I wanted to try my version of ridge gourd chutney and did it last month for idli. It was really a good accompaniment for idli dosa. And I was happy that I got a new side dish for idli, dosa. So you can try as well, for a change and make everyone keep guessing what kind of chutney it is.
Ridge gourd chutney recipe
Recipe Cuisine: Continental | Recipe Category: Breakfast
Prep Time: 10 mins | Cook time: 10 mins | Serves: 2
Prep Time: 10 mins | Cook time: 10 mins | Serves: 2
Ingredients
Ridge gourd / Peerkangai - 1
Onion - 1
Tamarind - Small marble size
Green chillies - 8
Asafoetida - 1/4 tsp
Salt - As needed
Onion - 1
Tamarind - Small marble size
Green chillies - 8
Asafoetida - 1/4 tsp
Salt - As needed
To temper
Oil - 1 tsp
Mustard - 3/4 tsp
Urad dal - 1 tsp
Asafoetida - A pinch
Curry leaves - 1 sprig
Mustard - 3/4 tsp
Urad dal - 1 tsp
Asafoetida - A pinch
Curry leaves - 1 sprig
Method
- Peel the skin of the ridge gourd and chop into small pieces, onions too into chunks and slit green chillies. Heat kadai with a tsp of oil. Fry onion till transparent along with green chillies and asafoetida.
- Add the chopped ridge gourd and salt. Mix well and cook covered for 4 minutes or until the peerkangai softens, gets cooked and reduce in volume.
- Cool completely and grind smoothly with tamarind (microwave for 10 sec after soaked in water to soften it). Temper with the items under the table ‘To temper’ table and mix well.
Notes
- You can add a fist full of either mint leaves or coriander leaves while frying ridge gourd for a twist.
- Asafoetida is the star ingredient, so add it as mentioned.
- Add lots of green chilli. If you reduce it wont be enough or will be bland.
Serve with hot idli or roast ghee dosa, tastes great and delicious, more over, you are consuming the veggie!
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