INGREDIENTS
Ridge Gourd---------------------1/2 kg
Urid Dhal------------------------2 Tbsp
Dry Red Chilly------------------- 10
Hing-----------------------------One Grapes size:)
I don't use powdered hing for my Podi's or Thugayal varieties.
Tamarind------------------------One small lemon size
Salt as required
Oil------------------------------ 2 Tbsp for the preparation and 1 Tbsp for Tempering
Mustard seeds-------------------1 tsp
METHOD
Remove just the ridges and not the entire skin from the ridge gourd and wash it and dry it with a cloth.Cut it into small pieces and keep.Clean the tamarind and make it into small bits.
In a Kadai add 1 Tbsp of oil and fry the urid dhal, red chilly and hing.If you are going to use powdered hing then add it just before you remove the dhal and chilly from the stove.
Again add 1 Tbsp of oil in the kadai and fry the tamarind first and then add the ridge gourd and stir well.Keep tossing now and then till it is cooked well.Don't add water for cooking or for grinding it.
Let them cool and first grind the Ridge gourd, tamarind and salt to a fine paste. Then add the dhal hing and chilly and grind it.If you are going to have it immediately you can grind it coarsely.It will be a little bit crunchy, which will be yummy when mixed with rice.If not, grind it to a fine paste.Temper this with mustard in 1 Tbsp of oil and mix well.This can be stored for 3 to 4 days in a refrigerator in an air tight container.This goes well with Idly or Dosa too.
Ridge Gourd---------------------1/2 kg
Urid Dhal------------------------2 Tbsp
Dry Red Chilly------------------- 10
Hing-----------------------------One Grapes size:)
I don't use powdered hing for my Podi's or Thugayal varieties.
Tamarind------------------------One small lemon size
Salt as required
Oil------------------------------ 2 Tbsp for the preparation and 1 Tbsp for Tempering
Mustard seeds-------------------1 tsp
METHOD
Remove just the ridges and not the entire skin from the ridge gourd and wash it and dry it with a cloth.Cut it into small pieces and keep.Clean the tamarind and make it into small bits.
In a Kadai add 1 Tbsp of oil and fry the urid dhal, red chilly and hing.If you are going to use powdered hing then add it just before you remove the dhal and chilly from the stove.
Again add 1 Tbsp of oil in the kadai and fry the tamarind first and then add the ridge gourd and stir well.Keep tossing now and then till it is cooked well.Don't add water for cooking or for grinding it.
Let them cool and first grind the Ridge gourd, tamarind and salt to a fine paste. Then add the dhal hing and chilly and grind it.If you are going to have it immediately you can grind it coarsely.It will be a little bit crunchy, which will be yummy when mixed with rice.If not, grind it to a fine paste.Temper this with mustard in 1 Tbsp of oil and mix well.This can be stored for 3 to 4 days in a refrigerator in an air tight container.This goes well with Idly or Dosa too.
1 comment:
good accompaniment to either meals or dosa..never heard ridgegourd chutney.. we use to make ridgegourd stir fry or thoran..thanks for sharing..
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