Chutney with Ridge Gourd Skin ( Beerakaya Pottu Pachadi )

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Ingredients.

  1. Ridge Gourd Skin ( Beerakaya pottu )
  2. Yellow Split Peas ( Chana Daal )
  3. Urad Daal
  4. Cumin Seeds
  5. Mustard Seeds
  6. Dry Red Chillies
  7. Tamarind Pulp
  8. Curry Leaves
  9. Garlic Cloves
  10. Turmeric
  11. Oil

Preparation.

Step 1.

 

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Peel the skin of 2 ridge gourds wash it  and keep it aside as you can see in the picture above.

Step 2.

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.

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Step 3.

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.

Step 4.

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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.

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      let it cool then add salt to taste.

 

 

 

 

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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.

 

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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.

 

 

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Enjoy……………

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