Heerekayi/Ridge gourd Chutney
Chutney is a side dish which is blended with flavours (Sweet, Spicy and tangy). My ajji ( Grand mother ) makes a wide varieties of chutneys and each time she replaces the ingredients in it so that it gives a different taste to the same chutney. You can prepare it using urad dal/ Chana Dal/ Sesame Seeds/ Corriander/ Cumin seeds.In this recipe i have used chana dal and dry coconut .Must admit that I got this idea from my ajji ,but definitely it cant replace ajji's taste . I just relish her chutneys .
Here goes the recipe
Ingredients :
Ridge Gourd- 1 medium size
Chanadal/ Kadle bele- 1 1/2 tbsp
Dry red chillies- about 3 ( I use Kashmiri/ Byadige variety)
Dry coconut- 1/4th cup
Thick Tamarind juice - 1 Tbsp
Jaggery - 1tsp
Hing - A generous pinch
Turmeric - a pinch
Roasted fenugreek pwd / Methi pwd - a pinch
Salt - to taste
Oil- 1 1/2 tsp
For seasoning :
Oil- 1 tsp
Mustard - 1/2 tsp
Urad dal- 1/2 tsp
Curry leaves - 1 spring
Procedure:
Wash and just peel the sharp edges of ridge gourd, retain the skin. Cut it into bite size pieces and keep it aside.
Heat a wok and once hot dry roast channa dal until golden brown . Set this aside and in the same wok add 1/2 a tsp of oil and toast the red chillies and dry coconut.Grind the channa dal, red chillies and dry coconut into fine powder.
Again Add about a tsp of oil in the wok once hot add hing , methi pwd and turmeric pwd. Add the chopped ridge gourd . Cover it and let it cook until mushy.Keep stirring in between.Once cooked allow it to cool and grind it along with salt tamarind juice and prepared channa dal red chilly and coconut powder without adding water.
Heat 1 tsp oil once hot add mustard seeds and once it stops spluttering add urad dal , let it turn golden brown and then add curry leaves . Add this seasoning to ground chutney and serve with piping hot rice and rasam.
Variations:
1. can use urad dal instead of chana dal.
2.Dry coconut can be replaced with fresh grated coconut.
3. Dry Red chillies can be replaced with green chillies.
Add green chillies when cooking the ridge gourd. And once ridge gourd is cooked add fresh grated coconut and stir fry for few minutes.
Chutney is a side dish which is blended with flavours (Sweet, Spicy and tangy). My ajji ( Grand mother ) makes a wide varieties of chutneys and each time she replaces the ingredients in it so that it gives a different taste to the same chutney. You can prepare it using urad dal/ Chana Dal/ Sesame Seeds/ Corriander/ Cumin seeds.In this recipe i have used chana dal and dry coconut .Must admit that I got this idea from my ajji ,but definitely it cant replace ajji's taste . I just relish her chutneys .
Here goes the recipe
Ingredients :
Ridge Gourd- 1 medium size
Chanadal/ Kadle bele- 1 1/2 tbsp
Dry red chillies- about 3 ( I use Kashmiri/ Byadige variety)
Dry coconut- 1/4th cup
Thick Tamarind juice - 1 Tbsp
Jaggery - 1tsp
Hing - A generous pinch
Turmeric - a pinch
Roasted fenugreek pwd / Methi pwd - a pinch
Salt - to taste
Oil- 1 1/2 tsp
For seasoning :
Oil- 1 tsp
Mustard - 1/2 tsp
Urad dal- 1/2 tsp
Curry leaves - 1 spring
Procedure:
Wash and just peel the sharp edges of ridge gourd, retain the skin. Cut it into bite size pieces and keep it aside.
Heat a wok and once hot dry roast channa dal until golden brown . Set this aside and in the same wok add 1/2 a tsp of oil and toast the red chillies and dry coconut.Grind the channa dal, red chillies and dry coconut into fine powder.
Heat 1 tsp oil once hot add mustard seeds and once it stops spluttering add urad dal , let it turn golden brown and then add curry leaves . Add this seasoning to ground chutney and serve with piping hot rice and rasam.
1. can use urad dal instead of chana dal.
2.Dry coconut can be replaced with fresh grated coconut.
3. Dry Red chillies can be replaced with green chillies.
Add green chillies when cooking the ridge gourd. And once ridge gourd is cooked add fresh grated coconut and stir fry for few minutes.
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