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Ridge Gourd & Sprouts Chutney

Ridge Gourd & Sprouts Chutney
Ridge Gourd & Sprouts Chutney
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryVeg
  • Cuisine TypeSouth Indian
  • Good for breakfast

About this recipe

Every one must be familiar with a ridge gourd peel chutney which is usually prepared using peel along with spices but for a healthy twist, I tried this nutritious chutney using mixed sprouts and it turned out really delicious. Personally, served it with hot brown rice and rasam but also goes tasty with Idly and Dosa. The peel and sprouts are sauteed along with red chillies and ground into fine paste. In this recipe, I have not given thalimpu / seasoning but when it is served for tiffin varieties, just temper it with mustard seeds, urad dal and curry leaves.

Ingredients for Ridge Gourd & Sprouts Chutney

  • 1 Cup Ridge gourd skin
  • 2 Tbsp Channa dal / Kadalai parupu
  • 1/2 Cup Mixed Sprouts ( Black chickpea, Horse gram, Green gram, Cow pea )
  • 3 Dry red chillies ( Adjust according to taste bud )
  • Small piece of Tamarind
  • Salt to taste
  • A ping of Hing
  • 1 Tsp Olive oil ( or any cooking oil or gingelly oil )

How to cook Ridge Gourd & Sprouts Chutney

  1. Heat oil in a pan and add channa dal followed by dry red chillies.
  2. Roast and add the ridge gourd skin along with mixed sprouts, hing and tamarind.
  3. Saute it for 5 minutes in a medium flame or till the peel gets sauteed well.
  4. Once done, remove from the flame and cool it.
  5. Grind into fine paste by adding salt and little water.
  6. Transfer it to a bowl and serve it with Idly, Dosa or Brown Rice.
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