Beerakai Thol Chutney is flavorful(tangy) and healthy. This was my first attempt on making chutney with peels, it was so tasty. Beerakai / Ridge gourd is low in cholesterol, high in fiber, vitamins and minerals. This veggies has more skin than the pulp. This recipe is the best way to use the outer skin which is rich in dietary fiber.
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| Peerkangai thol / Ridge-gourd peel | 1 cup |
| Urad dal | 2 tsp |
| Channa dal | 2 tsp |
| Tamarind | small pebble size |
| Hing | Pinch |
| Red Chillies | 4 |
| Grated Coconut | 1 tbsp |
| Oil | 1 tsp |
| Salt | to taste |
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1). Wash and wipe the ridge gourd. Trim the edges and peel the outer skin using a peeler or knife. Roughly chop the peeled skin and reserve the remaining pulp/inner flesh for making kootu or Ridge-gourd chutney.
2). Microwave tamarind with a tbsp of water for a minute, it will become soft which helps to blend well while grinding. If you are using tamarind pulp, then use it directly. Heat oil in a pan, add channa dal and urad dal, saute till turns golden brown. Add red chillies, hing and saute for a minute.
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# You can also use green chillies instead of red chillies.
# Grind it to a fine paste for chutney or coarsely grind it for thogayal. Chutney goes well with tiffin varieties and thogayal goes with steamed rice & ghee or with curd rice.
# Coconut is optional, as the peel itself is loaded with fiber.
# Sometimes ridge gourd will be bitter, so check the veggie before cooking. Add a tsp of jaggery to compensate the bitterness in the veggie.
# You can also use garlic for nice flavor.
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Related Posts :-
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Click here for more :- Chutney Recipes
Click here for more :- Ridge-Gourd Recipes
Click here for more :- Tiffin Accompaniments
Click here for more :- Rice Accompaniments
Cheers,
