Ridge Gourd Chutney - Peerkangai Chutney - Side dish for idli and dosa

Peerkangai chutney is prepared with ridge gourd, coconut, red chillies and tempered with mustard & small onions. This chutney is an easy dish for idli and dosa. Just saute the chopped ridge gourd, red chillies and asafoetida and then grind it with fresh coconut and tamarind. If you are using fresh tender ridge gourd, it gets roasted easily and easy to grind it. To make this chutney creamy you can add roasted chana dal, but it tastes good without it. Now let's see how to prepare this chutney with step by step instructions.

Checkout my other chutney recipes

Ridge Gourd Chutney - Peerkangai Chutney Recipe Details

Prep time : 10 minutes
Cook time : 10 minutes
Serves : 3
Category : chutney
Author : Muthulakshmi Madhavakrishnan

Ingredients

1 medium ridge gourd
1/2 cup grated coconut
5 red chillies
small piece asafoetida
small piece soaked tamarind
5 small onions, finely chopped
1/2 tsp mustard
1/2 tsp urid dal
few curry leaves
2 tbsp oil

Cooking Directions

Wash the ridge gourd and peel the skin completely. Chop into small cubes. If it has seeds, remove it and chop it.
Heat a tsp of oil in a kadai and add the red chillies and asafoetida. Fry them for a minute and transfer it to a plate.
Add some more oil and add the chopped ridge gourd cubes and saute well 5 minutes on medium heat.When the ridge gourds turn soft, turn off the heat and allow it to cool down.Take a small chutney jar and add the soaked tamarind, required salt, roasted chillies and asafoetida.
Grind it with little water. Next, add the roasted ridge gourd and grind it nicely. Finally add the fresh grated coconut and grind it. No need to add water for grinding.
Transfer the chutney to a bowl. Heat oil in a pan and add the mustard and urid dal. When it splutters add the chopped onions and curry leaves. Saute until the onions turn brown and add it to the chutney.

Ridge Gourd Chutney - Peerkangai Chutney with step by step photos

Wash the ridge gourd and peel the skin completely. Chop into small cubes. If it has seeds remove it and chop it.

Heat a tsp of oil in a kadai and add the red chillies and asafoetida. Fry them for a minute and transfer it to a plate.

Add some more oil and add the chopped ridge gourd cubes and saute well 5 minutes on medium heat.

When the ridge gourds turn soft, turn off the heat and allow it to cool down.

Take a small chutney jar and add the soaked tamarind, required salt, roasted chillies and asafoetida.

Grind it with little water. Next, add the roasted ridge gourd and grind it nicely.

Finally add the fresh grated coconut and grind it. No need to add water for grinding.

Heat oil in a pan and add the mustard and urid dal. When it splutters add the chopped onions and curry leaves. Saute until the onions turn brown and add it to the chutney.

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