Vilampazham Peerkangkai Chutney

#VilampazhamPeerkangkaiChutney : #Vilampazham is called #woodapple in English. It has hard outer shell and pulp inside. The taste of the pulp is tangy n sweet. Last time when I opened a wood apple the pulp inside was very tangy. So I made many trials with it. One such successful outcome is this chutney.

Ingredients :

Vilampazham pulp                                 : 2 Tsp ( Adjust )
Peerkangai skin                                     : 1/2 cup
Coconut scrap                                       : 3 Tsp heaped
Red chill                                                 : 2 ( Adjust )
Urad Dhal                                              : 2 Tsp
Ginger                                                    : a small piece ( Optional )
Asafoetida                                              : small piece
Salt                                                         : 1/2 Tsp ( Adjust )
Oil                                                          : 2 Tsp

Method :
Take a tsp of oil in a kadai and keep on a slow/medium flame.
First fry red chilly and asafoetida. Transfer to a plate.
Then fry urad dhal till golden color.
Now saute ginger till it gives out aroma.
Transfer to the plate.
Now saute peerkangai peels and if needed add oil.
Close and cook till the peels are soft.
Allow the ingredients to come to room temperature.
Take all the ingredients and grind well.

Now chutney is ready. Transfer into a serving bowl.

This chutney can be mixed with white rice and sambar as side dish.
It is also an excellent side dish for Idly, Dosai and Pongal.




some more chutney varieties to try

Maangai spicy Chutney

Vallarai [ Centella ] Chutney

Karisalangkanni Thuvaiyal

Kadalai Chutney [ Peanut chutney ]

Nellikkai peerkangkai chutney

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Peerkangai Tomato Chutney (Ridge Gourd Chutney)

#PeerkangaiTomatoChutney  #RidgegourdChutney : #Ridgegourd is a vegetable with outer thick skin and soft edible portion inside. This soft portion inside is used for cooking. The taste is slightly on sweeter side. Sometimes it tastes bitter also and has to be checked before starting to cook. The outer thick skin peels are used for this recipe.

Ingredients :
Ridge gourd peels                                 : 1/2 cup

Urad dhal                                            : 2 tsp
Red chilly                                            : 3 ( adjust )
Garlic cloves                                       : 2
Ginger                                                : a small piece
Tomato                                               : 2 medium size
Oil                                                      : 2 tsp
Mustard seeds                                     : 1/2 tsp
Curry leaves and coriander leaves to garnish.

Method :
Keep a kadai with a tsp of oil on slow flame.
Roast urad dhal and red chilly.
When dhal becomes golden brown transfer into blender.

Now add 1/2 tsp of oil and saute peels.
Close with a lid and cook till the peels become soft.
saute garlic and ginger pieces also for a minute.
Transfer all into jar and allow to cool.

Now microwave tomato pieces with 1/2 tsp of oil for a minute using a microwave safe bowl.

Let all the ingredients come down to room temperature.
Add salt and grind into a smooth chutney.
Transfer into a serving bowl. Temper mustard seeds and curry leaves and transfer over the top of chutney. Garnish with coriander leaves.

You might also like to try

Carrot Chutney	Coconut Chutney White chutney	Coconut Chutney with Red chilly	Coriander Green Chutney	Coriander  Chutney with red chilly

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

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 ).







You might also like to try

• Hover cursor over the picture to know the name of the recipe
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peerkangai thuvaiyal

peerkangai tomato chutney

vilampazham peerkangai chutney

katharikkai [ brinjal ] chutney

Idli sambar special

Ideas for Breakfast/Dinner

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