ridge gourd chutney recipe | beerakaya pachadi | peerkangai chutney for Idlis, Dosas |
by Tarla Dalal

ridge gourd chutney recipe | beerakaya pachadi | peerkangai chutney for Idlis, Dosas | healthy turai chutney | with 25 images.

ridge gourd chutney is also known as turai chutney. Learn to make peerkangai chutney for Idlis, Dosas.

To make ridge gourd chutney, in a mixer, add the sautéed ridge gourd, coriander, tamarind, coconut, green chillies, salt and ¼ cup of water and blend to a smooth paste and top with a tempering of dals and chillies.

South Indians often combine roasted dals with sautéed veggies to make delicious chutneys like beerakaya pachadi, which go very well with idlis, dosas, puris and just about any snack.

To enjoy these chutneys the traditional way, mix them with steaming hot rice topped with a dash of til oil or ghee, and relish with roasted urad papads. Here is how to use ridge gourd chutney in this fashion.

ridge gourd is absolutely low in calories and carbs, thus making it a very virtuous choice for those on low-cal and low-carb diet. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence this ridge gourd chutney is diabetics friendly.

Enjoy ridge gourd chutney recipe | beerakaya pachadi | peerkangai chutney for Idlis, Dosas | healthy turai chutney | with step by step photos.

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Ridge Gourd Chutney recipe - How to make Ridge Gourd Chutney

For Ridge Gourd Chutney
1/2 cup finely chopped ridge gourd (turai)
3 tsp coconut oil or any other refined oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp chana dal (split bengal gram)
1 tsp urad dal (split black lentils)
a pinch of asafoetida (hing)
1 whole dry kashmiri red chilli , broken into pieces
2 green chillies , roughly chopped
1 cup chopped coriander (dhania)
1 tbsp tamarind (imli)
2 tbsp freshly grated coconut
salt to taste

Method
For ridge gourd chutney

To make ridge gourd chutney, heat 2 tsp of coconut oil in a non-stick kadhai, add the ridge gourd and sauté on a medium flame for 2 minutes. Remove and keep aside.
In a mixer, add the ridge gourd, coriander, tamarind, coconut, green chillies, salt and ¼ cup of water and blend to a smooth paste
For the tempering, heat the remaining 1 tsp of coocnut oil in the same kadhai and add the mustard seeds.
When the seeds crackle, add the chana dal, urad dal, asafoetida and red chillies and sauté on a medium flame for 2 minutes, while stirring continuously.
Pour the tempering over the ridge gourd chutney and mix well.
Store the ridge gourd chutney in an air-tight container and use as required.

Nutrient values (Abbrv) per tbsp

Energy	29 cal
Protein	0.5 g
Carbohydrates	1.5 g
Fiber	0.7 g
Fat	2.3 g
Cholesterol	0 mg
Sodium	2.8 mg

Click here to view calories for Ridge Gourd Chutney

Ridge Gourd Chutney recipe with step by step photos

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what is ridge gourd?

This is what ridge gourd looks like. Ridge gourd is a dark green, ridged and tapering pretty vegetable. It has white pulp with white seeds embedded in spongy flesh. Ridge gourd also commonly known as Turai or Turiya is a well beloved in India. Its hard skin is peeled off and chopped and cooked as desired.
Wash and peel the ridge gourd.
Chop the ridge gourd into pieces. We will be putting it in a mixer later.

blending the ridge gourd chutney

To make ridge gourd chutney recipe | beerakaya pachadi | peerkangai chutney for Idlis, Dosas | healthy turai chutney | heat 2 tsp of coocnut oil in a non-stick kadhai. The MCT in Coconut oil reduces the LDL cholesterol (bad cholesterol) while increasing the count of HDL cholesterol, maintaining normal blood pressure and good for diabetics.

Add 1/2 cup chopped ridge gourd (turai). ridge gourd is absolutely low in calories and carbs, thus making it a very virtuous choice for those on low-cal and low-carb diet. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence diabetic friendly.
Sauté on a medium flame for 2 minutes.
Remove and keep aside.
In a mixer add the ridge gourd.
Add 1 cup chopped coriander (dhania).

Add 1 tbsp tamarind (imli).
Add 2 tbsp freshly grated coconut.
Add 2 green chillies , roughly chopped.
Add salt to taste.
Add ¼ cup of water.

Blend in a mixer to a smooth paste.
Keep aside.

tempering the ridge gourd chutney

For the tempering, heat the remaining 1 tsp of coconut oil in the same kadhai.
Add 1/2 tsp mustard seeds ( rai / sarson).
Let the seeds crackle.

Add 1 tsp chana dal (split bengal gram).
Add 1 tsp urad dal (split black lentils).
Add a pinch of asafoetida (hing).
Add 1 whole dry kashmiri red chilli , broken into pieces.
Sauté on a medium flame for 2 minutes, while stirring continuously.

Pour the tempering over the sautéed ridge gourd.
Mix ridge gourd chutney recipe | beerakaya pachadi | peerkangai chutney for Idlis, Dosas | healthy turai chutney | well. This chutney may last upto 2 days in the fridge.