Ridge Gourd Coriander Chutney
Ridge Gourd is a vegetable I haven't seen much in Kottayam. Or maybe it was available but I never noticed it. I do remember the dried ridge gourd (peechanga in malayalam) that we used to scrub ourselves in the shower. This was before the entry of a free loofah with every bottle of body wash (God! I feel old now!).
Anyway, ridge gourd is very commonly seen in all supermarkets and wet markets in Singapore. I used to pass by without a second glance because I had never cooked with it before and had no clue where I can fit it in. I vaguely remember amma making a bajji (not the deep fried kind, we also refer to pachadi-like curries as bajji at home) with the vegetable but I wasn't even sure if this was the same vegetable.
I would always resolve to go home and search for ridge gourd recipes online so that next time I can buy it. Of course the search never happened and I invariably forgot about it until I came to the supermarket next.
One day, I have no idea what came over me but I walked straight to the ridge gourd tray and picked up one. TH panicked. I could read his thoughts which went 'now what experimental dish is she going to cook up with this weird looking thing?' He asked me a few times if I knew how to cook it and I very confidently said 'I will figure something out'. The challenge was not to cook something with it but to cook something that he would like.
Long story short, I came home and searched online for ridge gourd recipes and, of course, Sailu's blog was among the top ten. I saw the recipe, realized it was quite easy and made it over a weeknight. It tasted so good that I had to take a picture even in sucky light just so that I can share it.
And yes, TH liked it too :)
Ridge gourd is known as beerakai in Telugu, peerkangai in Tamil, peechanga in Malayalam and torai/dodka in Hindi/Marathi.
Sailu's recipe involves tempering the chutney but I avoided that because I was lazy it’s healthier that way and still tastes great! I also avoided roasting the coriander leaves since I prefer the fresh flavour. So basically mine is a much lazier.. err.. simpler version :D
What I Used:
Ridge gourd - 2 cups (1 medium sized vegetable), peeled and chopped
Fresh coriander leaves - 1/2 cup, chopped
Green chillies - 2, or to taste
Chana dal / bengal gram / kadala paruppu - 2 tsp
Urad dal / uzhunnu parippu / ulatham paruppu - 1 tsp
Cumin seeds / jeera / jeerakam - 1/4 tsp
Hing / asafoetida / kaayam / perungayam - a generous pinch (optional)
Sesame seeds / til - 1 tbsp (I used white sesame seeds, do not avoid this ingredients as its vital for the flavour)
Tamarind paste - 1 tsp (or use 1 tbsp lemon juice)
Salt - to taste
How I Made It:
1. Peel and chop the ridge gourd into chunks. Cook this with 1/2 cup water until soft and mushy. Set aside to cool.
2. Dry roast the chana and urad dal in a pan. When they are about to turn golden brown, add the sesame seeds and keep roasting until all are nicely browned and smell good. Throw in the jeera and the hing when the pan is still hot and set aside to cool.
3. Once the ridge gourd and the roasted ingredients have cooled completely, grind to a smooth paste with the coriander leaves, tamarind, green chillies and salt.
Tastes good with dosa and steamed rice. Actually not just good, but really really good! The sesame seeds are the winners in this recipe so do not avoid those. Oh I said that already? Ok then!
This is my entry to this week's Weekend Herb Blogging hosted by Cheryl of Gluten Free Goodness
Posts
hi nags,
ReplyDeletenice chutney.we used to make this in a slightly different way without coriander leaves and sesame seeds.will try this and c:)
Nags, the same story happens at my home also, i can see a wierd look at hubby's face if i pick something new..
ReplyDeleteBy the bye, this chutney looks yummy..I never added coriander leaves with ridgeguard..Hmm..Have to give a try...
I never have had chammanthi with peechanga, looks yumm. In Ernakulum we had always peechanga, i alway loved the paripucurry mom made with peechanga.
ReplyDeleteI've never had this gourd before. Wonder how it tastes like.
ReplyDeleteNags, just read your comments at Aroma. Since I don't like sweet things much, I didn't buy the Pudding book. Everything else I have from her except new Ganesh Chaturthi book!
ReplyDeleteRidge gourd chutney is my favorite, looks delicious! :)
same here, i never pick up the ridgegourds. But after seeing Priya's and this recipe, I think I just might make it soon. BTW, your post on food photography was very eye opening!
ReplyDeleteI make ridge gourd(we call peerkangai in tamil) thovayal kind something similar to this(wont temper either),and we make us of the peels too, Except the too sharp,hard ridges...! Glad that the first try of this veggie is a hit! And the second pisture doesnt shows its night time,too good!
ReplyDeleteI love ridge gourd chutney ... we make it sans sesame seeds .. shall try that next time
ReplyDeletenice chutney... I guess I should go beyond onion, tomato, potato, beans and try something new :)
ReplyDeleteThis is a very nice recipe. Chutney looks so divine. Lovely color. Have bookmarked ur recipe, will try it soon. YUM!
ReplyDeleteI've tried this with red chillies, curry leaves and onions instead of the green chillies and coriander. Tastes really nice and spicy and is great with idlis or dosas.
ReplyDeleteGreat pics Nags - I cant stop raving about the pics you take :)
Hi Nags, wonderful colour of the chutney:-)Love the recipe. Great use of sesame seeds, and the addition of coriander leaves is nice. I will try this for sure but with lemon juice instead of tamarind. I cook a lot with ridged gourds-add it to dal, subji etc. We call it thalorikka at home, and in telugu it is beerakai. After moving to Hyd, i learnt to make beerakai thokku chutney, which is made with the peeled skin of this vegetable and the rest of it used for subji.
ReplyDeletehi, just read again, and noticed you have mentioned the names in all langauges..sorry abt that..
ReplyDeleteThats one lovely looking chutney Nags. Its a very common chutney in Andhra households and I used to cringe whenever my mom made it. and now, I crave for it every single day.
ReplyDeleteSiri
What a gorgeous color, so vibrant and pretty! I wonder if you could make a raita with this veggie too?
ReplyDeleteShreya - no problem at all :)
ReplyDeleteRanjani - I am not sure how this will taste raw if that's how you want to use it in the raita.. worth a try though
Oh wow something new to me. Looks yummy....
ReplyDeleteonce i made thogayal out of this veggie and it was bitter.. from then, i don't experiment with this veggie :) but your recipe sounds good and pairing with coriander sounds yummy..
ReplyDeleteMahimaa - maybe that particular veg was acting up on you. Either ways, i am glad this didn't go bitter on me, otherwise it would have stayed off it forever :)
ReplyDeleteNice chutney Nags....you can also make our thoran with peechinga....and beautiful headder!!!
ReplyDeleteLovely chutney, love the addition of coriander...
ReplyDeleteI've never tried cooking with this veggie either. Oh....and I too am lazy to temper most of my dishes.
ReplyDeleteThis is a coastal andhra staple. I always love this. And coming to the bitterness, some of them are bitter especially when they are grown in summer. always pick the fresh heavy ones which are watery. Dry ones tend to be bitter. before cooking taste the corners of the gourd to check for bitterness (the way we do for cucumber).
ReplyDeletei never liked this veggie till the day when my mom made dal using it. and later i fell in love with the chutney made using it's peel. now i keep a bagful of its pulp and peel in freezer to use it when i crave for some comfort food.
ReplyDeleteand i LOVE the new header :) very nice nags :) i think it's time i started looking at making new one for myself
This is my hubby fav chutney. I wont add sesame seed.will try adding that next time. good picture.
ReplyDeletehi,
ReplyDeleteI do make this chutney minus sesame seeds, i must tell my hubby as he loves adding sesame seeds in all the dishes he likes to cook, I make kootu, pachadi, Tovve,& chutney with the peel, I just recently posted it in my blog, next time i will this way. as usual great pictures.......
Very nice recipe! Would love to try this.. Love your picture.. perfectly taken..:)
ReplyDeletenice picture...:-) glad you bought the vegetable. I make a thuvayal out of this: http://chefatwork.blogspot.com/2008/05/peerkangai-thuvayal.html
ReplyDeleteI also substitute bottle gourd for ridge gourd in this one:
http://chefatwork.blogspot.com/2007/07/bottle-gourd-and-moong-dal.html
And yeah, this is not turai. Turai or Tori is the smooth version of this vegetable. Jhinga Tori or Kaanta Tori is what it is called in Hindi (or so it seems)
Ithuvare ithukondu chutney undakkiyittilla ketto..Looks very attractive Nags! :)
ReplyDeleteThis is one vegetable that gets my husband worried too, if he sees at home. He cannot stand it! :)
ReplyDeleteBut make chutney this way (with some coconut) and no problems. Coconut can solve a lot of my chutney problems!!:)
Btw, really liked this new header. My blog still doesn't have one because I haven't figured out one.:D
Let me know if you need help with a header Aparna :)
ReplyDeleteWe make this all the time :) A family fave !
ReplyDeleteWe make this all the time :) A family fave !
ReplyDeleteThis is a coastal andhra staple. I always love this. And coming to the bitterness, some of them are bitter especially when they are grown in summer. always pick the fresh heavy ones which are watery. Dry ones tend to be bitter. before cooking taste the corners of the gourd to check for bitterness (the way we do for cucumber).
ReplyDelete