Name: Ridge Gourd Skin Chutney Andhra Style
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Ridge Gourd Skin – 1 bowl; Oil – 5 tbsp.; Chana dal – 1 ½ tbsp.; Moong dal – 1 tbsp.; Cumin seeds – 1 tbsp.; Green chillies – 4 No.; Coriander seeds – 1 tbsp.; Dry red chillies – 4 No.; Sesame seeds – 2 tbsp.; Garlic cloves – 2 tbsp.; Coriander leaves – 2 tbsp.; Crystal salt – 1 tbsp.; Water- 100 ml.; Tamarind – 1 inch ball size.; Mustard seeds – ¼ tbsp.

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Ridge Gourd Skin Chutney Andhra Style is one of the fibre rich side dishes which can be accompanied by many South Indian breakfast recipes. Learn how to make Ridge Gourd Skin Chutney with step by step image instructions along with a video.

When accompanied with steamed rice, one can feel its amazing flavour. I am sure you will never throw away ridge gourd skin once you taste its flavour. The positive side of this recipe is that even when the veggie tastes bitter we can make use of its skin for the preparation of our chutney.

Usually, vegetable skins have many nutritional values but to protect the farm from insects and worms we spray harmful chemicals. Keeping this point in our brain we tend to peel and throw skin. Many nutritionists prescribe removing a thin layer of skin to avoid the removal of nutritions.

Most of the time hard skins have a different flavour which we do not like to eat. To remove that taste, we first cook them to soft on low flame and then grind to a soft paste. Also to have the nutty flavour to beerakaya thokku pachadi we season with pulses.

Contents

Tips to make Ridge Gourd Skin Chutney:

When planning to make this recipe clean the veggie with water or with vinegar and if necessary scrub the skin gently.
Adding sesame seeds will enhance the flavour of this recipe.
If you want to substitute sesame seeds we can make use of peanuts.
To remove the raw flavour of the skin we add little tamarind (tangy flavour) and spice up with green chillies.
When we are making this recipe for rice or chapatti keep thick concentration whereas when accompanied with idli or other breakfast recipes we can add little water.

Ridge Gourd Skin Chutney Andhra Style

Ridge Gourd Skin Chutney Andhra Style is one of the fibre rich side dishes which can be accompanied by many South Indian breakfast recipes.

Course Chutney

Cuisine Andhra

Keyword Ridge Gourd Skin Chutney

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 1 Medium Jar

Calories 80 kcal

Author Uppada Lakshmi

Ingredients

Ridge Gourd Skin – 1 bowl
Oil – 5 tbsp.
Chana dal – 1 ½ tbsp.
Moong dal – 1 tbsp.
Cumin seeds – 1 tbsp.
Green chillies – 4 No.
Coriander seeds – 1 tbsp.
Dry red chillies – 4 No.
Sesame seeds – 2 tbsp.
Garlic cloves – 2 tbsp.
Coriander leaves – 2 tbsp.
Crystal salt – 1 tbsp.
Water- 100 ml.
Tamarind – 1 inch ball size.
Mustard seeds – ¼ tbsp.

Instructions

In a pan put little oil and add moong dal, chana dal, cumin seeds, coriander seeds, dry and green chillies and sesame seeds.
Roast all ingredients on low flame and transfer to another plate. Keep aside and let them cool.
In the remaining oil add ridge gourd skin and saute for a while.
Cook for a minute with lid covered and on low flame. Once skin turns colour, remove from oil and let it cool.
In a mixer grinder, put fried spices and garlic cloves. Grind for around and put cooked skin.
Add tamarind, crystal salt, coriander leaves and little water and grind to a soft paste. Transfer to another bowl.
Heat 1 tbsp. oil in a tadka vessel and add dry red chilly, mustard seeds, chana dal, curry leaves.
Pour tadka over ridge gourd skin chutney and serve with breakfast recipes or steam rice.