Peerkangai thuvaiyal ( ridge gourd chutney)

Ridge gourd is a long green vegetable. The skin is green and rough and there are these ridges which is what gives the vegetable its name. The inside is fleshy and resembles a cucumber. Typically people cook the inside of the gourd. However growing up my mom always used the skin to make this yummy chutney and It is one my absolute favorites! This is a chutney that can be used as a side to dosa, idli etc. it can be also used to mix in with rice or as a side with other mixed rice dishes. 

Here is a little information about 

ridge gourd

Ingredients

To grind 

Ridge gourd - 1 long 

Urad dal ( dehusked split black gram) - 1 tbsp

Chana dal ( split bengal gram ) - 1/2 tbsp

Dried red chilly - 1-2 

Asafoetida - 1/4 tsp 

Tamarind paste - 1/2 to 1 tsp ( for desired tartness)

Salt to taste 

Oil for sautéing 

For seasoning 

Black mustard seeds - 1 tsp

Onion medium - 1/2 chopped into small pieces

Curry leaves - 4 or 5

Asafoetida - pinch

Instructions :

1. Wash the gourd really well
2. Cut the gourd into 4 pieces 
   
   
3. First use a peeler and peel of the thin sharp ridges. These do not cook well. Discard these
4. Then use a knife a cut the the green skin with a little bit of the white flesh stuck on to it and save these. 
   
   
   
   
5. Then take these peels and chop them into small pieces and set aside 
   
   
6. Place  a sauce pan on medium heat  and put a tbsp of oil in it and sauté the urad dal , chana dal, red chillies , asafoetida for a minute or two and set aside 
   
   
7. Now put another tbsp of oil in the pan and place the cut up peels in the oil and sauté it. 
   
   
8. Place a lid on the pan and lower the heat and let it cook for 3 to 5 minutes. 
9. Sauté the peels until it is soft and partially cooked 
10. Now grind the mixture of the dal and chillies in blender and then add in the peels and grind this. Add water little by little to get the chutney into a paste. 
11. Add a small blueberry sized tamarind paste to the chutney and grind it in 
12. Place a saucepan on medium heat and add a little oil to it, sauté onions until translucent , add the mustard seeds and let them sputter and add the curry leaves and asafoetida. Finally add the ridge gourd chutney to the mixture and sauté it until it’s light brown in color. 
    
    
13. Peerkangai thuvaiyal is ready to serve