I learnt this recipe from my mother, who is a wonderful cook! Amma's simple rasam and potato fry, my all time favourite comfort food :-) Anyways, this is one of the yummilicious things amma makes - Ridgegourd/Star Melon Chutney. (I use the peel for this and the flesh, I simply chop it up and add it to my dal recipe, great way to make full use of the vegetable!)
- Ridgegourd/Star Melon, 1
- Fresh coconut, grated, 1/2 cup
- Dry red chillies, 3-4
- Chana Dal (split yellow lentils), 2 tbsp
- Urad Dal (split white lentils) 1 tbsp
- Coriander seeds (1/2 tbsp)
- Jeera (whole cumin) 1 tsp
- Tamarind, 1/2 tsp
- Jaggery (molasses) 1/2tsp
- Oil, 2 tsp
- Curry leaves, hing (asafotieda), mustard seeds, jeera for tempering
- Salt
- Wash the ridgegourd/star melon and shave off the peel. Get most of it, but keep off the flesh as much as possible.
- Dry roast red chillies, Chana Dal, Urad Dal, coriander seeds and Jeera.
- Heat a wok or frying pan and put in the peel and let it sweat a bit. Keep tossing it. If you feel it is too dry then you could add a tspn or so of water. This step is just to get rid of the raw smell of the peel.
- Add tamarind paste and jaggery and saute for a couple of minutes. Turn off heat and let it cool.
- Then, combine with the grated coconut and roasted ingredients and grind to a smooth paste.
- Add salt to taste and temper with oil, mustard seeds, jeera, curry leaves and hing.
5 comments:
I love ridgegourd chutney. Yours is little different from mine, i will try your version too. Btw, i didn't know it was also called star melon. cute name for it :D
Nice chutney..
Thanks for stopping by girls :-)
mm..rasam with any kind of veggie fry is my fav, especially on cold n rainy days.
The ridge gourd chutney looks delicious. Love the chutneys ( or thugaiyal as we call these) with coconut and lentils! WIll be perfect with some rice and ghee!
Thanks for stopping by Superchef :-)
Rasam and curry is my fav combo too!
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