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Tuesday, April 30, 2013

Peerkangai Chutney | Ridge gourd Chutney

Peerkangai Chutney
Ridge gourd is rich in beta carotene, dietary fibre, vitamin C, zinc, ribloflavin, iron and magnesium. This vegetable is called Beerakaya in telugu and Peerkangai in tamil. Ridge gourd chutney is a simple and tasty recipe. It can be prepared within 15 minutes. This can be served as a side dish to Idli and dosa. It can also be served with rice. I often prepare Ridgegourd Kootu . Please check below for step by step instructions and pictures for preparing South Indian Peerkangai chutney alias beerakaya chutney.

Preparation Time:     10 mins
Cook Time :                5 mins
Ready in :                   15 mins
Yields :                        2 servings 
Ridge gourd Chutney

Table 1:
1 tsp
1/4 tsp
Red Chilly
Asafoetida powder
Chana Dal
1 tsp
1/2 tsp
1 tbsp
Shredded Coconut 
2 tbsp
Ridge gourd pieces 
1 Cup

Table 2: For Tempering
1 tbsp
1/4 tsp
Curry leaves
Urad dhal
1/2 tsp

  •  Wash and peel the outer skin of Ridge gourd. Don't have to scrap the whole green skin. Cut into small cubes.
                       1 Peerkangai Chutney   2 Peerkangai Chutney
  • Cook ridge gourd by adding enough water to immerse. cook till it turns soft and tender.
3 Peerkangai Chutney4 Peerkangai Chutney

  • Add Oil in a pan. Add mustard. When mustard splutter, add red chillies, asaofoetida and chana dal. Fry till chana dal turns golden colour.
6 Peerkangai Chutney5 Peerkangai Chutney

  • Add coconut, salt, jaggery ,tamarind and cooked ridge gourd . Grind it to fine paste adding little water.
  • Tempering: Heat oil in the pan and add mustard, curry leaves and urad dal. When Urad dal turns golden colour, add it to the griound chutney.
Adjust chillies to your taste.
Adding coconut is optional.
Ridge gourd chutney / Ridge gourd thuvaiyal / Ridge gourd thogayal / Peerkangai chutney / Peerkangau thuvaiyal / Peerkangai thogayal / Beerakaya chutney / Beerakaya thuvaiyal  / Beerakaya thogayal


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