November 13, 2007

Ridge Guard Chutney

1/2 medium sized Ridge Guard (cut into 2 equal half’s, take only half portion cut into small pieces)
3/4 cup grated fresh coconut
3-4 green chillis
Salt to taste
1 tbsp tamarind paste
1 tsp split gram dal
1 tsp urad dal

For the tempering:
1/2 tsp oil
1/2 mustard seeds
1/2 tsp split gram dal
5-6 curry leaves
pinch of asafoetida (optional)

  • Fry Urad dal and split gram dal in a non-stick pan without adding oil, till it turns golden brown color.
  • Heat half a tbsp of oil in a non-stick pan, add the slit green chilies and saute for a few seconds, add Ridge Gouard pieces and saute for 5 mts on medium heat. Remove and keep aside.
  • Grind the fried green chillies, grated coconut,Ridge Gourd pieces, urad dal, channa dal, tamarind along with salt, to a coarse paste adding a few tbsps of water.
  • Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida.
  • Immediately add this seasoning to the ground paste. Serve with hot idlis,dosas, chapatis and rice with ghee.

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