Peerkangai-kothamalli chutney
Ridge gourd or peerkangai , as it is called in Tamil, is a vegetable which offers a lot of health benefits. It has been traditionally used in Ayurveda for its anti microbial activity. It is a vegetable with a high water content. It is a low calorie vegetable, and can be consumed on a regular basis by folks, looking to lose a couple of pounds. It has a high fiber content as well.
The outer covering (peel) of this vegetable is used in cooking as well.
This chutney brims with the goodness of not just peerkangai, but also the full benefits of kothamalli (cilantro), because, the raw cilantro leaves are directly ground with the sauteed peerkangai.
Let's look at the recipe in detail
Ingredients
Peerkangai (Ridge gourd)- 1/2 cup (roughly chopped)
Cilantro - a small bunch
Tamarind- a very small ball ( 1 tsp of tamarind paste works very well in this recipe)
Dried red chillies - 2
Urad dal- 2 tsps
Asafoetida- a small pinch
Salt- to taste
Oil- 3 tsps
Notes
1. Peel the outer skin of the peerkangai. Unless you intend to use the peels in any other recipe, you may discard it. Chop the white portion roughly. We will be using only the white portion in this chutney.
2. Discard the long stems of the cilantro, and wash it thoroughly.
Preparation
In a kadai, heat 1 tsp of oil. Add in the asafoetida, tamarind, dried red chillies, and urad dal. Saute until the urad dal starts to brown.Switch off the flame. Transfer the fried ingredients to a plate.
To the kadai, add 2 tsps of oil. Add the chopped peerkangai and salt. Saute until the peerkangai becomes soft. Turn off the stove.
Once all the ingredients have cooled down, transfer to a mixer. Add in the freshly washed cilantro. Grind to a slightly coarse paste.
Adjust the consistency, by adding more water, if required.
Enjoy this healthy chutney with rice, or as a side for idlis, dosas or upma.
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| Peerkangai Chutney |
Ridge gourd or peerkangai , as it is called in Tamil, is a vegetable which offers a lot of health benefits. It has been traditionally used in Ayurveda for its anti microbial activity. It is a vegetable with a high water content. It is a low calorie vegetable, and can be consumed on a regular basis by folks, looking to lose a couple of pounds. It has a high fiber content as well.
The outer covering (peel) of this vegetable is used in cooking as well.
This chutney brims with the goodness of not just peerkangai, but also the full benefits of kothamalli (cilantro), because, the raw cilantro leaves are directly ground with the sauteed peerkangai.
Let's look at the recipe in detail
Ingredients
Peerkangai (Ridge gourd)- 1/2 cup (roughly chopped)
Cilantro - a small bunch
Tamarind- a very small ball ( 1 tsp of tamarind paste works very well in this recipe)
Dried red chillies - 2
Urad dal- 2 tsps
Asafoetida- a small pinch
Salt- to taste
Oil- 3 tsps
Notes
1. Peel the outer skin of the peerkangai. Unless you intend to use the peels in any other recipe, you may discard it. Chop the white portion roughly. We will be using only the white portion in this chutney.
2. Discard the long stems of the cilantro, and wash it thoroughly.
Preparation
In a kadai, heat 1 tsp of oil. Add in the asafoetida, tamarind, dried red chillies, and urad dal. Saute until the urad dal starts to brown.Switch off the flame. Transfer the fried ingredients to a plate.
To the kadai, add 2 tsps of oil. Add the chopped peerkangai and salt. Saute until the peerkangai becomes soft. Turn off the stove.
Once all the ingredients have cooled down, transfer to a mixer. Add in the freshly washed cilantro. Grind to a slightly coarse paste.
Adjust the consistency, by adding more water, if required.
Enjoy this healthy chutney with rice, or as a side for idlis, dosas or upma.
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