Peerkangai Chutney

#PeerkangaiChutney #RidgeGourdChutney : The preparation of this chutney is just like the preparation of sambar without dhal. That's why it is called chutney, not as sambar. The consistency of chutney is thicker than sambar. This type of chutney is commonly prepared using ridge gourd [ peerkangai ], brinjal and karunai kizhangu [ கருணை கிழங்கு ].
#Peerkangai - #ridgegourd ( called #turai in Hindi ) should be tender and fresh to get a tasty chutney.
This vegetable is watery and slightly sweet in taste. This is generally used in the preparation of sambar, thuvaiyal, koottu.

Ingredients :

Peerkangai ( Ridge gourd )        : 2 medium size
Onion                                       : 1 medium size

Green chilly                              : 2
Curry leaves                             : 8 to 10
Coriander                                 : to garnish
Salt                                          : 2 tsp ( adjust )
Tamarind                                   : small amla ( nellikai ) size round

For tempering :
Mustard seeds                          : 1/2 tsp
Asafoetida                                : 1/4 tsp
Oil                                           : 1 tsp

Masala powders :
Turmeric powder                            : 2 pinches
sambar powder                             : 2 tsp
Araithuvitta kuzhambu pdr        : 1 tsp
Dhaniya powder                              : 1 tsp

Method :
Soak tamarind in lukewarm water half an hour before starting the preparations.
Dice onion and peel off skin of ridge gourd. [ save the peels to make thuvaiyal later ].
Cut it into equal sized circular pieces.
Cook ridge gourd in a pressure cooker for a whistle.
Immediately release steam and open the cooker.

Mash the cooked vegetable with a potato masher or a ladle.
Keep aside.

Keep a kadai on slow flame with oil.
When the oil becomes hot add mustard seeds and wait till it splutters.
Then add asafoetida, curry leaves, lengthwise slit green chilly.
Then add onion and saute for 1 minute.
Add all the masala powders and saute for a minute.
Transfer into cooker and mix well.
Now squeeze the soaked tamarind and strain into cooker and add enough salt.
Close the cooker with weight on.
Pressure cook for one whistle.
Wait till the pressure cooker runs out of steam.
Then open and transfer into a serving bowl.

Garnish with coriander leaves.

Goes well with white rice and a great side dish for paruppu sadam ( dhal rice ).







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