Ridge gourd skin chutney recipe
Rooftree gourd shin chutney is a delicious, character rich & tasty chutney which you can process with any breakfasts, snacks operating theater even with plain Sir Tim Rice. Often we finish throwing off all the fiber rich skin of veggies and fruits. With this recipe you can puddle practice of the ridge gourd skin. Andhra cuisine is touristy for different hot chutney varieties titled pachadi.
This ridge gourd cutis Indian relish is most commonly known as beerakaya thokku pachadi. I usually do not remove the skin of ridge gourd when I make a beerakaya stir fry or beerakaya pachadi. But to make beerakaya pappu and ridge gourd groom I usually get off the ground the tegument.
I make this ridge gourd skin chutney and we all passion it so more than. You can make this chutney in a variety of ways. My formula is super simple and I choose to use some peanuts as it lends a nutty fragrance and taste just like the peanut Indian relish.
You can also make this using chana dal and urad dal the usual way we make whatever south American Indian chutney. We love this chutney along with some hot paratha, roti or even with hot rice & ghee.
Tips to make the chutney
- If not victimisation organic ridge gourd, and then scrub the shin of the ridge gourd with a vegetable scouring brush to get rid of any pesticide residue.
- I usually spray roughly vinegar and so brush it. Then rinse it well.
- Bash not forget to devein the veggie showtime. The veins are non palatable and may taste bitter in the chutney.
- If making this chutney for rice, past do not add too much water. Instead make it slightly coarse and thick.
- You can as wel replace peanuts with coconut.
More chutney recipes
Peanut Indian relish
Tomato Indian relish
Coconut chutney
Allium cepa chutney
Ridge gourd skin Indian relish
- 1 cup ridge gourd skin surgery strip or beerakaya thokku
- 4 tablespoons peanuts operating theatre 1 ½ tbsp. chana dal, 1 tbsp. urad dal
- 2 to 4 unaged chilies or red chilies
- 1 teaspoon cumin
- 2 cloves garlic
- Salt to taste
- 1 twig curry leaves
- ¼ teaspoon mustard
- ¼ teaspoon cumin
- 2 teaspoon Oil
- 1 tsp Citrus limon juice or tamarind glue (optional to suit your gustation)
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Soak tamarind in little hot water. Hug and filtrate the Tamarindus indica succus. Do non go far runny. IT bequeath weak down the chutney.
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Heat a pan with 1 tsp oil and fry the ridge gourd skin for 3 minutes connected a cooked postgraduate flame up. Set this excursus to nerveless.
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In the same pan, fry green chilies for a Hokkianese set this aside. Now ADHD and fry dals or peanuts till they turn golden & aromatic.
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Once all fried ingredients are cool, add cumin, garlic and salt. Grind to a waxy or coarse Indian relish using Tamarindus indica water.
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Add more of less water system depending along the consistency you desire. If you want to make a beerakaya thokku pachadi, make a coarse chutney.
Tempering
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Heat the same pan with 1 tsp oil. Lend mustard and cumin.
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Add garlic, chana dekalitre, urad dal, red chilies &ere; curry leaves. When the dal turns golde, put off the heat.
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Pelt this to the ridge gourd skin chutney. Serve with idli, dosa or rice.
Alternative quantities provided in the formula board are for 1x lone, original formula.
For C. H. Best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Alimentation Facts
Ridge calabash skin chutney
Total Per Serving
Calories 104 Calories from Fat 54
% Daily Value*
Fat 6g 9%
Saturated Buttery 1g 6%
Sodium 111mg 5%
Potassium 150mg 4%
Carbohydrates 7g 2%
Fiber 2g 8%
Carbohydrate 1g 1%
Protein 4g 8%
Vitamin A 25IU 1%
Vitamin C 21.5mg 26%
Calcium 38mg 4%
Iron out 1.4mg 8%
* Percent Daily Values are based along a 2000 calorie dieting.
© Swasthi's Recipes
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