Peerkangai Chutney for Idli-Dosa-Ridge Gourd Chutney Recipe

Ridge gourd is know as turai in Hindi, beerakai in Telugu, peechinga in Malayalam and peerkangai in Tamil. Ridge gourd chutney is very delicious and goes well with idli and dosa. It is high in dietary fiber and low in saturated fat, cholesterol and calories. Apart from the regular tomato, onion, mint and coriander chutney, I prepare this chutney for idli and dosa, for a change. I have already posted ridge gourd thogayal for rice and ridge gourd skin chutney (thol thuvaiyal prepared with skin of ridge gourd) both of which taste heavenly and is also good for the health. Today we will learn how to make ridge gourd chutney following this very easy recipe.

Wash and peel the skin of ridge gourd. You do not have to peel it fully. It does not matter, if there is a little skin.

Peel onions, chop tomatoes and green chilli.

Heat oil, saute pearl onions until they turn transparent. (If the onions are big, cut it into 2-3 pieces).

Add green chillies, ridge gourd, tomatoes, salt needed and cook until the ridge gourd turns soft. Leave it to cool.

Grind it to a slightly coarse paste without adding water.

Heat oil, add mustard seeds, when it splutters, add urad dal and curry leaves. When dal turns golden brown, add the seasoning to the chutney.

Serve with idli, dosa or chapati.

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