Ridge gourd is one of the best and healthiest water vegetables which has dark green skin and white pulp. The taste of ridge gourd is similar to zucchini and it has amazing health benefits. It contains dietary fibre and is enriched with all the vital nutrients likes Vitamin C, riboflavin, magnesium, thiamine, zinc, iron.
Ridge Gourd Skin chutney – Healthy Side Dish For Idli, Dosa and Paniyaram
The ridge gourd purifies the blood, keeps liver health and boosts the immune system. It is a superfood for both kids as well as adults. Unfortunately, my daughter is not much fond of ridge gourd. I usually prepare the ridge gourd skin chutney because she relishes it with paniyaram, dosa, and idli. Preparing the ridge gourd skin chutney is super simple, you can increase or decrease the quantity of ingredients as per your preference.
Ingredients to Prepare Ridge Gourd Skin Chutney
- Ridge gourd skin – 1 cup
- Garlic cloves – 6 nos
- Coconut – 2 spoons (roughly chopped)
- Green chili – 1-2 nos
- Chana dal – 2 spoon
- Tamarind Pulp – Lemon size
- Gingelly oil – 2 spoons
- Salt – To Taste
For Tempering
- Mustard seeds -1 spoon
- Cumin seeds – 1/4 spoon
- Asafoetida – 1 pinch
- Curry leaves – 1 bunch
Method to Prepare Ridge Gourd Skin Chutney
- Take a pan, heat gingelly oil, add chana dal, coconut and garlic cloves. Roast everything for 1-2 minutes in medium flame.
- Add the ridge gourd skin, green chili, and tamarind. add 1/4 cup of water and cook everything for 5-7 minutes until the ridge gourd skin is mushy. To speed up the cooking process, add some salt.
- Turn off the flame and allow the chutney mix to cool down for 10-12 minutes.
- Blend the chutney mix finely and add salt to taste.
- For tempering take a small pan, heat gingelly oil, add mustard seeds and cumin seeds. Allow it splutter and turn off the flame.
- Add the asafoetida and curry leaves. Pour this tempering into ridge gourd skin chutney and serve it with hot whole wheat paniyaram.
Tips
- Wash the ridge gourd well and remove the skin. Even the hard skin works well for chutney.
- You can always increase the quantity of coconut and chana dal. You can also skip any one of these based on your taste.
- It is mandatory to add either coconut or chana dal, it gives thickness to the chutney.
- While tempering, always adds the asafoetida and curry leaves after turning off the flame else it will burn.
