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Monday, December 25, 2006

Ridge Gourd Peel Chutney

Ridge gourd is one of those vegetables that reminds me of cactus: if nothing else seems like vegetation and this seems to be the only juicy thing around to cook and eat, of course, I'd relish it. But, fortunately for the ridge gourd, I love its peel as it makes a fantastic thohayal or chutney.

ridge gourd peerkanga beerakkai peerakaya

1 Tbsp urad dal
3 Tbsp dry grated coconut
1/2 cup diced onions
6-8 curry leaves (optional)
2-3 cups ridge gourd peel, chopped
4-6 dry red chilies
¼ tsp tamarind paste -or- 1 Tbsp lemon juice
1 Tbsp Apple cider vinegar
1 tsp brown sugar (optional)
salt to taste
1 Tbsp Olive oil
water as needed
tempering: (optional)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
2-3 curry leaves chopped
1 Tbsp canola oil

  1. heat 1 Tbsp canola oil in a pan, sauté the ingredients for the chutney
  2. when cool enough to handle, blend in a blender or food processor into a fine paste, adding a little water at a time as needed; adjust salt to taste
  3. tempering: heat oil in a small pan or ladle, when it is shimmering, add the urad dal; when it turns golden brown, add the mustard seeds; when mustard seeds pop and die down add the cumin seeds and curry leaves, off heat
  4. garnish the chutney with the tempering; stir the tempering in before serving

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