Name: Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi) recipe by Aparna Parinam at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 medium sized ridgegourd; ½ cup chopped coriander; 3 green chilies; 1 tablespoon Bengal gram dal (chana dal); 1 teaspoon split gram dal (urad dal); ¼ teaspoon cumin seeds; ½ tablespoon sesame seeds (optional); 1 small lemon sized ball of tamarind; 2-3 teaspoon oil; For Seasoning -; ½ teaspoon mustard seeds; 1-2 Dry red chillies; A pinch of asafetida (hing); 1-2 sprigs of curry leaves; ½ teaspoon oil

ABOUT Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi) RECIPE

My mother always insisted that we do not waste food. This has had a deep impression on me. I try to ensure that I cook whatever is required for me and my family and judiciously use the various food ingredients. I decided to use these ridge gourd pieces to make Ridge gourd and coriander chutney.

Ingredients Serving: 4

1 medium sized ridgegourd
½ cup chopped coriander
3 green chilies
1 tablespoon Bengal gram dal (chana dal)
1 teaspoon split gram dal (urad dal)
¼ teaspoon cumin seeds
½ tablespoon sesame seeds (optional)
1 small lemon sized ball of tamarind
2-3 teaspoon oil
For Seasoning -
½ teaspoon mustard seeds
1-2 Dry red chillies
A pinch of asafetida (hing)
1-2 sprigs of curry leaves
½ teaspoon oil

Instructions

Soak the tamarind in water, just enough to dip it (2-4 tablespoon of water) Heat oil in a small pan. Add the chana dal and urad dal , stir the dals till these turn light golden in color. Remove and keep aside.
Toast some sesame seeds. Cool and powder. Keep aside. Add oil, and fry the ridge gourd pieces for 4-5 minutes, until the raw odor of the vegetable disappears and it is half cooked.
Cool. Grind the dals and add the fried vegetable pieces. Add the soaked tamarind along with the water. Grind to a coarse paste.
For seasoning, heat oil, add dry red chillies, mustard seeds. Let the mustard seeds splutter. Add hing and curry leaves, saute and turn off the heat.
Add this seasoning to the prepared chutney. Savor this chutney with warm idlis, dosas or rice!

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