Thursday
Beerakaya thokku nuvvula Chutney - Ridgegourd Peel Seasame seeds Chutney
Ingredients:
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
Method:
In a pan, dry roast seasame seeds and let them cool down
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
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
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.