Fibre Rich Ridge Gourd Skin Chutney Andhra Style
Ridge Gourd Skin Chutney Andhra Style is one of the fibre rich side dishes which can be accompanied by many South Indian breakfast recipes. Learn how to make Ridge Gourd Skin Chutney with step by step image instructions along with a video.
When accompanied by steamed rice, one can feel its amazing flavour. I am sure you will never throw away ridge gourd skin once you taste its flavour. The positive side of this recipe is that even when the veggie tastes bitter we can make use of its skin for the preparation of our chutney.
Usually, vegetable skins have many nutritional values but to protect the farm from insects and worms we spray harmful chemicals. Keeping this point in our brain we tend to peel and throw skin. Many nutritionists prescribe removing a thin layer of skin to avoid the removal of nutrients.
Most of the time hard skins have a different flavour which we do not like to eat. To remove that taste, we first cook them to soft on low flame and then grind them to a soft paste. Also to have the nutty flavour of beerakaya thokku pachadi we season it with pulses.
Tips to make Ridge Gourd Skin Chutney:
- When planning to make this recipe clean the veggie with water or with vinegar and if necessary scrub the skin gently.
- Adding sesame seeds will enhance the flavour of this recipe.
- If you want to substitute sesame seeds we can make use of peanuts.
- To remove the raw flavour of the skin we add little tamarind (tangy flavour) and spice it up with green chillies.
- When we are making this recipe for rice or chapatti keep a thick concentration whereas when accompanied with idli or other breakfast recipes we can add a little water.
You may also like to check other recipes:
Peanut Chutney and
Ridge Gourd Skin Chutney Andhra Style
Ridge Gourd Skin Chutney Andhra Style is one of the fibre rich side dishes which can be accompanied by many South Indian breakfast recipes.
Ingredients
- Ridge Gourd Skin – 1 bowl
- Oil – 5 tbsp.
- Chana dal – 1 ½ tbsp.
- Moong dal – 1 tbsp.
- Cumin seeds – 1 tbsp.
- Green chillies – 4 No.
- Coriander seeds – 1 tbsp.
- Dry red chillies – 4 No.
- Sesame seeds – 2 tbsp.
- Garlic cloves – 2 tbsp.
- Coriander leaves – 2 tbsp.
- Crystal salt – 1 tbsp.
- Water- 100 ml.
- Tamarind – 1 inch ball size.
- Mustard seeds – ¼ tbsp.
Instructions
- In a pan put little oil and add moong dal, chana dal, cumin seeds, coriander seeds, dry and green chillies and sesame seeds.
- Roast all ingredients on low flame and transfer to another plate. Keep aside and let them cool.
- In the remaining oil add ridge gourd skin and saute for a while.
- Cook for a minute with lid covered and on low flame. Once skin turns colour, remove from oil and let it cool.
- In a mixer grinder, put fried spices and garlic cloves. Grind for around and put cooked skin.
- Add tamarind, crystal salt, coriander leaves and little water and grind to a soft paste. Transfer to another bowl.
- Heat 1 tbsp. oil in a tadka vessel and add dry red chilly, mustard seeds, chana dal, curry leaves.
- Pour tadka over ridge gourd skin chutney and serve with breakfast recipes or steam rice.
Recipe Video
How to make Ridge Gourd Skin Chutney Andhra Style:
1. Heat 4 tbsp. oil in a pan and add 1 tbsp. chana dal, moong dal and cumin seeds.
2. Add green chillies, coriander seeds, 3No. dry red chillies and sesame seeds.
3. In the leftover oil add fresh ridge gourd skin peel and cook for a minute or two with lid covered.
4. Meanwhile put the above spices in a mixer grinder and garlic cloves. Grind to a coarse paste.
5. Add cooked ridge gourd skin, coriander leaves, crystal salt and little water. Grind to a soft paste.
6. At last put a small piece of tamarind and grind to make a soft paste and transfer to another bowl.
7. Place tadka vessel and add 1 tbsp. oil, mustard seeds, ½ tbsp. chana dal and dry red chilly.
8. At last put curry leaves and pour this seasoning mix over ridge gourd skin chutney.
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