Ridge Gourd Peel Chutney


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It tastes heavenly when mixed with rice along with a dash of til oil. It can also be had along with dosas,idlis,puris, and just about any dish. Just take a peeler and peel thin peel as they will become crispier when sauteed. Keep peeling till you see the white portion,the green has to be used.

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Makes .75 cup
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Ingredients

Method
  1. Heat 2 tsp of oil in a kadhai, add the ridge gourd peels and sauté on a medium flame for 4 to 5 minutes, while stirring continuously. Remove and keep aside.
  2. For the tempering, heat the remaining 1 tsp of oil in the same kadhai and add the mustard seeds.
  3. When the seeds crackle, add the chana dal, urad dal, asafoetida and red chillies and sauté on a medium flame for 2 to 3 minutes, while stirring continuously.
  4. Pour the tempering over the sautéed ridge gourd peels and mix well.
  5. Add the coriander, tamarind, coconut, salt and 1/3 cup of water and blend in a mixer to a smooth paste. Store in an air-tight container and use as required.
RECIPE SOURCE : South Indian RecipesBuy this cookbook

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