This is a special chutney from Andhra Pradesh. The speciality is that we use the skin of ridge gourd for making the chutney. It tastes good with steamed rice. The spicy and tangy taste of this chutney is really mouthwatering.
Turai or Ridge gourd was a new vegetable for me when i first saw in the shops here in Hyderabad. I have not seen it before in Kerala. I tried to make a simple curry using this vegetable, but was not liked by anybody. So i never thought of buying this vegetable anymore. Later on when i heard that there is a special chutney made using the peeled skin of ridge gourd...i was surprised...Was double minded, should i try or not try? Anyway went ahead and tried this chutney. We all liked the chutney, but was not a hit with steamed rice. I had made some paniyaram and we all liked to have this spicy, tangy chutney with them.
2 Ridge gourd/Turai
2 tbsp Oil
1/2 tsp Mustard seeds
8 Curry leaves
1 Onion (medium, chopped)
2 Green chilli
Salt to taste
2 tbsp Chana Dal (roasted)
1 tsp Tamarind pulp
- Peel off the skin of the ridge gourds. Roughly chop and keep aside.
- Take 1 and 1/2 of the peeled ridge gourd and cut it into small pieces. (Rest of the ridge gourd can be used for making different side dishes)
- Heat oil in a kadai. Add mustard seeds and when it splutters, add curry leaves and green chilli.
- Saute for a minute and now add the onion. When the onion turns translucent, add the roasted chana dal.
- Mix well. When onion turns golden brown, add the chopped ridge gourd and the peeled skin of the ridge gourd.
- Add salt and saute well till the ridge gourd is completely cooked.
- After it is thoroughly cooked, add tamarind pulp. Mix well and take off from heat. Let it cool.
- Now grind the mixture by adding very little water (if needed).
- Serve it along with steamed rice or with paniyaram.
* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*
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