Beerkaya Pachadi/Peerkangai Chutney-2/Ridgegourd Chutney-2 – Side dish for Idly/Dosa

As i said in my first post, interesting part about week 1 is the chutney’s. In that genre, i bring you a spicy chutney using ridge gourd. I have already made chutney using ridge gourd peel. But, making chutney with whole of ridge gourd is something new to me. When i made it, none believed that it is ridgegourd chutney. Now i have another delicious recipe for chutney which has already made second appearance in 2 weeks. I m sure, you will also like it, when you try.
A word of caution with the chilies in the recipe, ridge gourd as such is a bland vegetable, so you need to add a good amount of spice to make it chutney-worth. Since i paired it with Bellam Dosa/Jaggery dosa, i had another responsibility of balancing the flavors. So, if you are worried with the chilies, reduce it to 4, not less than that. Now, go ahead enjoy the recipe.
Ingredients
2 cups of chopped ridgegourd (with the skin) or 1 large ridgegourd, chopped into roundels
6-8 nos red chillies
2 cloves of garlic
handful of curry leaves
1/4 cup of freshly grated coconut
handful of fresh coriander leaves
a small marble sized tamarind, without strings & seeds
1 tsp salt
1/2 tsp gingely oil

Tempering
1/2 tsp gingely oil
1/4 tsp mustard seeds
1/2 tsp white sesame seeds
a pinch of hing
2 -3 curry leaves
1 red chili
Method
  • Heat a pan, add 1/2 tsp oil, throw in the red chilies, garlic, curry leaves in the ingredients list. Saute for a minute.
  • To this add chopped ridge gourd/beerakaya, saute a minute, simmer the flame, cover and cook for 8-10 minutes. The water content will enable the gourd to cook. 
  • Take it off the stove after 10 minutes. Let it cool, to this add coconut, coriander, tamarind and salt. Grind it in a mixer to a coarse chutney. Do not add water, the water content in the gourd is enough for the chutney.
  • Incase your mixer stucks in the middle, add 2-3 tbsp of water and grind the chutney. Remove it on to a clean bowl. Now for the tempering, heat oil in a tadka pan, splutter mustard seeds,  add sesame seeds, hing, curry leaves and chili.  Pour the sizzling tadka over the chutney. Serve it along idly/dosa or along with rice for a scrumptious meal.