RIDGEGOURD PEEL CHUTNEY/HEEREKAI SIPPE CHUTNEY

Chutney is South Asian Cuisine prepared from various mixture of spices, vegetables or fruits. It can be wet to dry, coarse to fine. It is combined with a wide range of food.

Chutney is prepared in many varieties.

There are vegetables where it is used wholly. Out of that Ridge Gourd/Heerekai is also one of them. Usually Ridge Gourd/Heerekai outer skin is peeled off while preparing dhal, sambar, bonda, bajji etc., Most of them throw away the peel. People do know what can be prepared from the peel. Yes, you can prepare yummy chutney out of its peel instead of wasting it.

Let us see how to prepare Ridge Gourd/Heerekai Peel Chutney which is very easy to prepare and taste is outstanding. Its really tongue licking chutney. It goes well with hot rice with a dash of ghee, chapatti, dosa etc.,

Ingredients :

Ridge Gourd/Heerekai Peel         1 cup (about 2 Ridge Gourd/Heerekai)

Chana dal                                             2 tsp

Urad dal                                                1 ½ tsp

Red chillies                                          8-10

Grated Coconut/Kopra                  ½ cup

Hing                                                        one pinch

Tamarind                                              1 small lemon size

Jaggery                                                  1 pea size

Curry leaves                                        10-12 strands

Coriander leaves                                half fist full

Salt to taste

For tempering :

Oil                                                              1 tsp

Mustard seeds                                      ¼ tsp

Red chillies                                           1

Method :

Wash Ridge Gourd/Heerekai and peel the outer covering and keep aside.

Ridgegourd/Heerekai  Peel Chutney

Take Ridge Gourd/Heerekai peel and fry well, till the water content dries up.

Ridgegourd/Heerekai  Peel Chutney

Take a pan dry roast urad dal, chana dal, hing, red chillies, curry leaves.

Remove the fried items from the flame and add tamarind into the fried items so that it becomes soft.

Ridgegourd/Heerekai  Peel Chutney

Now mix all the fried ingredients and allow to cool for about 10-15 mins.

In a mixie jar put all fried ingredients, dry coconut, jaggery, coriander leaves, salt to taste and grind into coarse-fine paste by adding little water. Do not add more water as taste diminishes and shelf life will become less.

Transfer the grounded mixture into a bowl.

In a small pan take ½ tsp oil and when it is hot add mustard seeds and red chillies.

Chutney

Add to the chutney and mix well.

Ridgegourd/Heerekai Peel Chutney

Now Ridge Gourd/Heerekai peel Chutney is ready to serve.

Ridge Gourd/Heerekai peel Chutney goes well with hot rice with a dash of ghee.

It can also be served with chapathi, dosa, poori, naan.

 

Tips :

Do not over fry the items as it may give you bitter taste. You can adjust chillies as per your taste. If you do not add more water while grinding shelf life will be more. You can refrigerate for 3-4 days.

 

Shyla Nagesh

http://brahmin.kitchen

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