Ridge Gourd/ Peerkangai Chutney

Ingredients:
Ridge gourd - 3 (medium & tender)
Green peppercorn/Pacha kurumulaku - 1 medium spike
Coconut flakes - 1/3 cup
Coriander leaves - 1 small bunch
Tamarind - gooseberry size
Garlic - 8 cloves (small)
Bengal gram - 2 tbsp.
Salt (to taste)
Oil

For Tempering:
Curry leaves - 2 sprigs
Vadagam - 1 1/2 tsp.
Oil


Method:
Peel and discard the sharp edges of ridge gourd skin. Cut the ridge into pieces.
Soak the tamarind in required water.
Heat oil in a kadai and sauté the ridge gourd till it becomes tender. Remove from kadai and keep aside.
In the same kadai add 1/2 tsp. of oil and fry the bengal gram till it turns golden color. Remove and cool.
In a blender add ridge gourd, green peppercorn, coconut flakes, tamarind with water, garlic, bengal gram, chopped coriander leaves, salt and grind them. Add water if required.
Temper the chutney with vadagam and curry leaves.

Enjoy with idlies or dosai.
Note: Use red chilli or green chilli instead of green peppercorn.


Green peppercorn/Pacha Kurumulaku:

I already uploaded another photo like this in Chicken with green peppercorn fry, but I'm showing this up for vegetarians.

Posted in: Chutney