Ridge Gourd & Sprouts Chutney
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About Ridge Gourd & Sprouts Chutney
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.
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Recipe Time & More
Ingredients
- 1 Cup Ridge Gourd (skin)
- 2 Tbsp Channa Dal (kadalai parupu)
- 1/2 Cup Sprouts (black chickpea, horse gram, green gram, cow pea mixed)
- 3 Red Chillies (adjust according to taste bud dry)
- small piece Tamarind
- 1-2 tsp Salt (or as per taste)
- a asafoetida (ping)
- 1 tsp Olive Oil (or any cooking oil or gingelly oil)
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Instructions
- Heat oil in a pan and add channa dal followed by dry red chillies.
- Roast and add the ridge gourd skin along with mixed sprouts, hing and tamarind.
- Saute it for 5 minutes in a medium flame or till the peel gets sauteed well.
- Once done, remove from the flame and cool it.
- Grind into fine paste by adding salt and little water.
- Transfer it to a bowl and serve it with Idly, Dosa or Brown Rice.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Priya Satheesh
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I’m excited to make this at home!
This looks so good! Appreciate the share.
Such a scrumptious dish! Thank you.
This is fantastic! Thank you for sharing.
Looks incredible! Thanks for the details.