Paraval / Pottal Chutney

by Geetha Venkatesan

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Perivale / Portal Chutney is best relished with rice and prepared by blending shallow fried larval or gourds with tamarind pulp, jaggery and serving them seasoned with fried dals, mustard seeds and red chilli powder.

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Paraval / Pottal Chutney recipe - How to make Paraval / Pottal Chutney

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Preparation Time: 20 mts Cooking Time: 3 mts Total Time: 0 mins 6
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Ingredients

250 gms sliced pointed gourd (parwal)
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
2 tbsp chana dal (split Bengal gram)
2 tbsp urad dal (split black lentils)
2 tbsp grated mava (khoya)
5 whole dry kashmiri red chillies
2 green chillies
1 " piece of ginger (adrak)
4 to 5 stems of curry leaves (kadi patta)
1 tsp salt
1 tbsp tamarind (imli) pulp
1 tbsp grated jaggery (gur)
1/2 tsp asafoetida (hing)

Method

Wash the paraval and slice without pealing or removing seeds.
Place a shallow frying pan over fire.
Add two table spoons of cooking medium and add rai to it.
Allow rai to flutter.now add the chana dal, urd dal red chillies .
Fry till the dal becomes golden brown.
Then add all the other ingredients ( except tamarind and jaggery).
Saute for some time adding three table spoons of water and close it with lid for( taking care not to burn ).
Open the lid immediately and lower the fire.
Mix it well, allow to cool and tranfer it into a mixi jar adding the tamarind and jaggery.
Grind this to fine paste to get chutney consistensy adding water if necessary.