| No. of servings: 6-8 | |
| Preparation Time: 10 mins | Cook Time: 10 mins |
This chutney made with seemingly surprising ingredients is exclusive, yet quick to make. It makes a delicious accompaniment with dosa, idly, chapati, rotti or rice!
Ingredients:
- Chopped ridge gourd peels - of 2 medium-sized ones
- Urad daal - 3 tsp
- Channa daal - 2 tsp
- Freshly grated coconut - 0.5 cup
- Red chillies - 8-10
- Tamarind - 0.5 tsp paste (or) 4-5 pods
- Jaggery (or) brown sugar - tiny pc
- Salt
- Mustard seeds - 0.5 tsp
- Curry leaves
Method:
- In a vessel, add 2 tsp of urad daal and channa daal and roast well ('Saute' mode in IP)
- Add the red chillies and roast
- Remove this and put it in the blender with the grated coconut, tamarind, salt and jaggery
- Heat oil and season with mustard seeds, remaining 1 tsp urad daal and curry leaves
- Scoop out and set aside
- In some more oil, add the chopped peels of the gourd and roast until it turns aromatic
- Add this into the blender and coarsely blend them all together
- Pour it out into a dish and top it with the urad daal seasoning that was kept aside
- Mix and serve with dosa, idly, rice, rotti or chapati
Tips and Tricks:
- Peels have to be roasted well or the chutney will taste raw
- Grinding coarsely will keep the texture better rather than a fine paste
Pictures:
Final Outcome:
No comments:
Post a Comment