Offbeat thats the word for this one. Unique chutney made from an equally unique and unconventional ridge gourd. The chutney is neither sweet or sour nor it is tangy. It has a distinct taste of its own and goes really well with rice or chappatis.
Ridge gourd – 250 gms (pic for reference at the bottom of the page)
Tamarind – 1 marble sized (Soak in water and extract the pulp)
Mustard – 1 tsp
Chana dal (gram dal) – 1 tsp
Urad dal (white) – 1 tsp
Dried red chili – 6 nos
Asafoetida – 1 pinch
Coriander leaves – 1/2 cup
Oil – 1/4 cup
Salt to taste
Shave off the ridges roughly and cut into small cubes
In a medium sized wok heat oil, add mustard and let it splutter
Now add asafoetida, both the dals and fry till golden brown
Fry red chilies separately and add the cubed ridge gourd and stir. Saute till soft and add it to the wok
Add the tamarind pulp, coriander, salt and grind it to smooth paste
Your ridge gourd chutney is ready to serve!
Till next time…happy cooking! 🙂
Thanks Jaya for the recipe! Keep them coming 🙂
Meet Jayalakshmi…a wonderful cook and an excellent home maker
Not only is this a popular ingredient in most of the south Indian dishes there are very many medicinal benefits from the aromatic curry leaves. And did you know that curry leaves are very good for your hair?hmm smells good, tastes good, makes you look and feel good…what more does anyone would want? :). Here’s a simple curry leaves’ chutney for you to try your hand at!
Curry leaves (kadipatta) – 2 cups
Grated coconut – 1 cup
Dried red chilli – 7-8 nos
Urad dal (white) – 1 tbsp
Tamarind – 2 marble sized balls
Oil – 2 Tbsp
Salt to taste
Wash curry leaves and keep aside
In a wok add oil and heat. Tip in dal, chilies, curry leaves and fry for 5 seconds
Onion chutney goes really well with dosa, idli or parantha! If you are planning a picnic or a travel then its obvious that you want to be less messy without having to carry any runny gravy items with you. In such cases and more Onion chutney can be your tasty savior 🙂
Oinions – 2 to 3 nos
Tamarind – 1 small lemon sized portion
Red chilli – 4-5 nos.
Curry leaves – 2 sprig
Urad (white) dal – 1tsp
Chana (gram) dal – 1/2 tsp
Salt to taste
Oil – 4 tsp
Mustard seeds – 1 tsp (for tempering)
In a pan heat 3 tsps of oil and fry both the dals for few seconds
Add roughly chopped onions and all other ingredients, salt and fry
Cool the mixture and grind to a smooth paste in a blender
To pan add remaining oil and heat. Add mustard seeds and wait for it to splutter
Temper the ground chutney with mustard seeds
Till tomorrow….happy cooking!
Meet Jayalakshmi...contributor of this recipe… a super homemaker and a great cook
Sweet, hot, tangy or sour chutneys (or sauce) can be of very many types prepared using various vegetables and spices. It not only goes well as an accompaniment with the main course but also serves well with snacks. Quite simple to make chutneys are a must store for any one who has to whip up snacks in no time! For example houses with kids? 🙂
Chutney primarily a Hindi word has found its way into English vocabulary due to its popularity. Coming up next on Akshayapatram varied range of chutney preparations for you..
it goes without saying that chutney recipes from your kitchen are most welcome:)
Now if you already have tried your hand at making dosa (Indian pancakes)…lets move one step ahead and make its with some filling…yeh just like French Galette . You can be creative with your filling cooked spicy mutton / chicken to paneer (cottage cheese) and soya! Use what you like or comes to your mind.
Here, I have used potatoes. The standard Masala Dosa you would get in any South Indian restaurant across India served with chutney and sambar.
And if you have some left over masala (potatoes) you can either have it with hot puffed pooris or just make a plain quick sandwich 🙂 For the recipe of potatoes and poori…click here
A restaurant in Kochi called Pai Brothers is famous for its 57 varieties of dosas…yes you read that correct 57 different filling for each dosa…so what’s stopping you from getting creative? 🙂
Who doesn’t like variety? I am one person who gets bored easily and needs variety to keep it interesting. I have already shared with you the standard version of coconut chutney recipe with you already. Here’s another take on it and tastes delicious.
Desiccated coconut – ½ portion
Tomato – 1 no
Red chili – 2-3 nos
Fennel – ¼ tsp
Oil – 2 tsp
Mustard seeds – 1 tsp
Curry leave – 3-4 nos
Salt to taste
In a wok heat 1 tsp oil and add tomato, fennel, 2 red chili and fry well and take off the burner
Now add desiccated coconut and fry in the existing heat.
Cool mixture and grind to a smooth paste
In the same wok heat 1 tsp oil an add mustard seeds, 1 red chili, curry leaves and take off the burner and add it to the ground chutney