Ridge Gourd Chutney/Heere Kayi Chutney
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servings15 minutes
active time25 minutes
total timeIngredients
Ridge courd/heere kayi- 1 medium sized
Grated coconut- 4 to 5 tsp
Red chillies (byadagi- 2 nos)
Urad dal/Split black gram- 1 tsp
Tamarind- A very small gooseberry size
Jaggery- A very small gooseberry size
Salt- 3/4 tsp
Curry leaves- 3 nos
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Urad dal- 1/2 tsp
Red chilly- 1 no.
Curry leaves- 2 nos
Oil- 1 tsp
Directions
Preparation
Wash and scrap the ridges from ridge gourd. Cut it in to pieces.
Method
In a vessel add the ridge gourd pieces and little water just to cover pieces. Cook it in medium flame till the ridge gourd becomes tender. Let it cool and keep aside.
In a frying pan add a tea spoon of coconut oil, urad dal, red chillies and curry leaves. Fry all these on medium flame till urad dal turns brown.
In a mixer add grated coconut, tamarind, jaggery, salt, all fried spices from step 2 and grind them finely. Then add cooked ridge gourd to the same and grind it coarsely.
Heat a tampering pan, add a tea spoon of coconut oil, add mustard seeds, urad dal, broken red chilly and curry leaves. When mustard seeds splutter, switch off the flame and tamper on to chutney. Ridge gourd chutney/Heere Kayi chutney is ready to serve. This is simply superb with ghee topped hot rice, Dosa and Idly.
Note:
Ridge gourd must be tender for this dish.
Check the taste while cutting the vegetable, some times tender ridge gourd tastes bitter. Chutney too may taste bitter.
While cooking ridge gourd pieces, do not add too much water as the vegetable too ooze out water.
Other chutney recipes
Tomato chutney
Horse gram chutney
Nutrition
Serving Size
3 g
Calories
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Total Fat
-
Saturated Fat
-
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
-
Total Carbohydrate
-
Dietary Fiber
-
Total Sugars
-
Protein
-
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servings15 minutes
active time25 minutes
total time