Chutney

INGREDIENTS:

• Ridge Gourd/Peerkangai – 1 no
• Grated Coconut – 2 tbsp
• Asafoetida – 2 pinches
• Tamarind paste – ¼ tsp
• Salt – to taste

To Grind:

• Channa dal – 1 tbsp
• Urad Dal – 1 tbsp
• Red chilies – 2 nos/ to taste

• Peel the skin of the Ridge Gourd and remove the seeds and chop into pieces and wash it.

• Take a Kadai, heat with few drops of oil and add the “To grindâ€� items. Fry until golden color and take it out to let it cool.
• In the same Kadai, add few drops of oil, saute the Ridge Gourd until it becomes tender.

• Grind the sauted Ridge Gourd, fried items, Grated Coconut, Hing (Asafoetida), Tamarind and Salt. Grind it until smooth consistency. Do not add water as Ridge Gourd itself oozes out lot of water.
• Mix it with hot rice (Make sure to add Ghee/Oil). Eat along with Aviyal/Kootu and Pappad/Chips as side.
• Eat it as a side dish for Dosa/Idli/Roti.