Peerkangai Skin Chutney, Ridge Gourd Chutney. A simple and tasty chutney made with ridge gourd/peerkangai skin that goes well as an accompaniment to Dosa, Idly and steamed rice.
What I like the most about this chutney is you turn a waste (many throw away peerkangai’s skin) into a healthy chutney.
I’ve been wanting to post this Peerkangai Skin Chutney since long time. I do not get good quality peerkangai here. Most of the times, peerkangai would be skinny, small and have a dull color. So, I was waiting to get a good quality peerkangai.
Last week, I bought few peerkangai and made Peerkangai Skin Chutney and Peerkangai Kootu. I used peerkangai’s skin to make Peerkangai Skin Chutney and the flesh to make Peerkangai Kootu.
I hear you…you are right! One of the posts in near future would be Peerkangai Kootu. Meantime, enjoy this Peerkangai Skin Chutney.
Preparation Time. 10 minutes
Cook Time. 10 minutes
Recipe Cuisine. South Indian
Recipe Category. Side dish
Ridge gourd/Peerkangai – 1 no.
Red chillies/Kanja molaga – 2 nos.
Urad dal/Ulutham paruppu – 2 tablespoon
Tamarind – Gooseberry size
Asafoetida/Perungayam – a pinch
Oil – 1 teaspoon
Salt – as required
Oil – 1 teaspoon
Mustard seeds – 1/2 teaspoon
Curry leaves – 1 sprig
Note. The ingredients shown will vary with the original quantity.
1. Remove the skin of the ridge gourd and cut it into medium pieces. In a pan, heat a teaspoon of oil. Add asafoetida, urad dal, red chillies, and ridge gourd skin pieces.
2. Saute till the ridge gourd skin turns light brown. Then, add tamarind paste and fry for three minutes. Set it aside and cool it down.
3. First add the urad dal, red chilli, asafoetida, tamarind paste, and salt in the mixie and grind it until smooth. Then, add ridge gourd pieces and grind it again in pulse mode for few seconds.4. Meantime, in the same pan, heat a teaspoon of oil and let the mustard seeds splutter. Then add curry leaves. Finally, add the mustard seeds and curry leaves to the chutney.
Now, Peerkangai Skin Chutney is ready! Serve with steamed rice with a dash of ghee or as an accompaniment to Idli and Dosa.