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Prathima Shivraj, Banglore, Karnataka, India
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Tuesday, 26 April 2011

Beera Kaya Pachadi/Ridge Gourd Chutney

Tuesday, 26 April 2011

Ingredients:
Ridge Gourd - 1 cup(peeled off and chopped)
Green Chillies - 3
Jeera - 1 teaspoon
Coriander Seeds - 1 teaspoon
Groundnuts - 1/2 cup
Salt - 1 teaspoon(adjust)
Tamarind pulp - 1 teaspoon
Suger - 1/2 teaspoon

Popu/Thadka:
Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Split Black Gram dal - 1/2 teaspoon
Jeera - 1 teaspoon
Chana Dal - 1/2 teaspoon
Curry Leaves - 4
Hing - 1/4 teaspoon


Method:
  • Heat 1/2 teaspoon of oil in a kadai, add groundnuts, jeera, coriander seeds, saute till it pops (app 3 minutes)and remove from heat and let it cool.
  • Heat 1/2 teaspoon of oil in same kadai, add green chillies, saute for a minute, then add chopped ridge gourd and saute for 5 minutes in a low flame, and remove from heat and let it cool.
  • Take a mixer jar and add green chillies, ridge gourd, jeera, groundnuts, coriander seeds, salt, sugar, tamarind and grind it to a coarse paste.
  • Heat oil in a kadai, add mustard seeds, saute till it pops, add split black gram dal, jeera, hing, curry leaves and saute till dal turns red.
  • Add popu/tampering to coarse paste, Serve with Hot rice/paratha'.

2 comments:

SouthIndianHome said...

Delicious chutney
South Indian Home

Nandini said...

Tasty chutney! Nice to have with dosa:)

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