Follow these steps for perfect results
Ridge Gourd
chopped
Green Chillies
chopped
Curry leaves
fresh
Tamarind
seedless
Chana dal
Mustard seeds
Methi Seeds
Dry Red Chillies
Turmeric powder
Sunflower Oil
Salt
Wash and chop the ridge gourd into small pieces. Peel if the skin is thick.
Heat oil in a pan.
Add chana dal and fry until golden brown. Remove and cool.
In the same pan, add chopped ridge gourd, curry leaves, green chillies, turmeric powder, and salt.
Mix well, cover, and cook for 8-10 minutes until soft and mushy.
Switch off the stove and let it cool.
In a separate pan, dry roast mustard seeds, fenugreek seeds, and dry red chillies until fragrant.
Grind the roasted spices to a fine powder.
Add cooled chana dal and ridge gourd mixture to the grinder.
Blitz until a smooth consistency is achieved.
Serve with Rava Idli or Ghee Masala Dosa.
Expert advice for the best results
Adjust the amount of chillies according to your spice preference.
Roasting the spices enhances their flavor.
Store the chutney in an airtight container in the refrigerator for up to a week.
Everything you need to know before you start
10 mins
Can be made 1-2 days in advance
Serve in a small bowl as a side. Garnish with a curry leaf.
Serve with Idli, Dosa, or Uttapam
Serve as a side with rice and dal
Balances the spice
Cools the palate
Discover the story behind this recipe
A staple side dish in South Indian cuisine, often served with breakfast or meals.
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