As I mentioned in my earlier chutney posts, Andra is very famous for chutneys and that too for freshly prepared with vegetables. One of my friend from Visag, Rama she is a queen of making these fresh chutneys and I still remember the days I spent with her. She used to say that, traditionally these chutneys are grounded in Aattu kallu (Stone) which gives an awesome and unique taste. Even my mom used to say that Ammi kallu is best for chutneys. Atleast we are hearing about these words, but our next generation they will not even get a chance to hear. Whenever I make chutneys I remember her and Rama you are the best :-) Last time I bought ridge gourd for making chutney but somehow I forgot to take out from the fridge and that got spoilt. This time I immediately made and kept in fridge and I used for two days :-) It came out very well and was delicious.
INGREDIENTS:
Ridge gourd - 1 approximately 500 gms
Red chillies - 5 to 6
Onion - 1 cut into pieces
Urad dhal - 1 tsp
Channa dhal - 2 tsp
Coriander leaves - 1/2 bunch
Tamarind - small piece
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1 tsp
Curry leaves - few
HOW TO MAKE:
Peel peerkangai skin and cut into pieces. Heat oil in a kadai add urad & channa dhal. Add red chillies and fry all together until it turn into golden brown. Add tamarind too. Add chopped onions and peerkangai pieces. Fry until the onion turn into transparent. Peerkangai slowly shrinks and change in its color.
Wash coriander leaves and add it in the mixture. Turn off the stove and mix well. Let the pan stay on the stove and allow to cool. In the same heat the coriander leaves be there and it need not leave the raw smell. Fresh coriander leaves will give the aroma for this chutney. Allow to cool.
In a mixie / blender make add the ingredients and needed salt. Make a fine paste of it by adding little water. Transfer the chutney in the serving bowl. Heat oil in a small pan and splutter mustard seeds add urad dhal. Add curry leaves. Pour the seasoning on the chutney.
Serve with rice, idly or dosa.
TIPS:
Consistency of this chutney is neither thick nor watery. Add more water if you want running consistency and that goes well with dosa. For rice make a thick chutney by adding less water.
Tomato can be added instead tamarind.
Hing is an optional and you can add in the tempering.
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