- Ridge Gourd Skin ( Beerakaya pottu )
- Yellow Split Peas ( Chana Daal )
- Urad Daal
- Cumin Seeds
- Mustard Seeds
- Dry Red Chillies
- Tamarind Pulp
- Curry Leaves
- Garlic Cloves
Peel the skin of 2 ridge gourds wash it and keep it aside as you can see in the picture above.
Heat 1 tsp of oil in a pan and fry the skin for at least 15m in low flame until it reduces in quantity as you can see in the picture below.
Now heat 3 tbsp of oil in a pan add 1/4 tsp of mustard seeds once it starts crackling and 1/2 tsp of cumin seeds and 1tsp of chana daal.
When Chana daal changes its colour slightly then add 1 tsp of Urad daal and fry them for few sec then add 4 to 5 red chilli’s and fry them, add 4 to 5 curry leaves, 1/4 tsp of turmeric and at last 2 big cloves of garlic and mix them well.
let it cool then add salt to taste.
Now blend this tadka with fried ridge gourd and 2 tbsp of tamarind pulp. We get the chutney in Grainy texture as we are using the skin part of it. You can see in the picture below.
We can have this chutney with piping hot rice with ghee in it. We can store this chutney for 3 to 4 days in fridge.