If you are not a big fan of green vegetables or the gourd family - this is a tricky way to get those nutrients anyway. My Amma ensures that we eat what we don't like this way. Experimenting on us and before you know it, it's a success story on our breakfast table :)
Being the hard core south indian family, every alternate days we would have idli/dosa for breakfast and true the accompaniments are the best - sharing our family favourite chutney recipe
with you.
Ingredients:
Being the hard core south indian family, every alternate days we would have idli/dosa for breakfast and true the accompaniments are the best - sharing our family favourite chutney recipe
with you.
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PEERKANGAI CHUTNEY
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Ingredients:
- 1 peerkangai/ ridge gourd (medium sized)
- 1 tbsp of roast urad dal
- 3 - 4 dried red chillis
- 1- 11/2 tsp of tamarind paste (fresh would be nice)
- 2 garlic cloves
- 1 tsp of grated ginger'
- 2 - 3 tbsp of chopped coriander
- 2 - 3 tbsp of oil
- Wash, peel and chop the ridge gourd (the skin is rich in nutrients so we usually use it with)
- Heat a little oil in a pan on medium flame and fry the ridge gourd till soft, if you are using the skin it may take a little longer to cook.
- Allow it to cool and grind the ridge gourd with all the ingredients.
- Goes well with Idli, Dosa, Paratha, Tortilla, Bread and plain rice topped with a little ghee.