Beerakaya thokku nuvvula Chutney - Ridgegourd Peel Seasame seeds Chutney

Mint leaves - 1 cup
Beerakaaya skin - 1 cup (when you peel Ridge gourd for curry, you can use the skin for this chutney)
Red chillies - 15 (as per your spice levels)
urad dal - 2 tbsps
cumin seeds - 1/4 tbsp
coriander seeds - 1/4 tbsp
Mustard seeds - 1/4 tbsp
Red chilli flakes - 1/4 tbsp for tampering
fenugreek seeds - 1/4 tbsp
Garlic pods - 3
Salt to taste
tamarind - 2 tbsp
curry leaves- 5
In a pan, dry roast seasame seeds and let them cool down

In a pan add oil and when it is hot, add red chillies and fry for 2 min. Strain and keep aside

In the remaining oil, add urad dal, cumin seeds, fenugreek seeds, coriander seeds and fry for 2min.Now remove all the ingredients from oil and let them cool
To the pan, add 1/2tbsp oil and add Ridge gourd peel and fry till the pieces are well cooked. It usually takes 5 minutes 
Add washed tamarind to the pan and mix well and fry for another 2min
In the mixie jar, add all the ingredients except ridge gourd peel, 2 garlic pods and enough salt
Grind without adding water to a coarse mixture
Now add ridgegourd peel, enough water and grind to a smooth paste
In a pan, pour oil and when it is hot, add mustard seeds, red chilli flakes and  curry leaves and fry them for 1min. Add ground chutney to the pan and mix well and take out into a bowl.

Not to mention, this chutney is heathy and tastes heavenly! Goes well with hot white rice and Dosa.

1 comment: