How to peel Ridge gourd | Beerakaya Thokku Pachadi | Ridge Gourd Skin Chutney

Well this probably today's post will not exactly fit into the theme of showing all about cleaning and peeling a Ridge Gourd but is essentially about peeling the outer layer and preserving the peel or rather making a proper use of it as a chutney.

Beerakaya Thokku Pachadi  or the chutney with the Rigde gourd skin is a famous Andhra dish and I have already posted a version of the Beerakaya Thokku Pachadi. When I was planning to make the Beerakaya Pappu, seeing that so much skin might come out, I decided that I was going to make the chutney. I went to make Beerakaya Pappu, Snake gourd Stir Fry with Moong Dal and this chutney turned out so delicious that I ended up making it twice in a row.

I was even more elated because hubby dear assumed that the pappu and the chutney were made by Athamma, which I would say was a real compliment. For all the wonderful way I might cook for my friends or my kids, beating Amma or Athamma at their dish is the real thing. And it felt like the adage that "I have arrived"..:)

Anyway both the Beerakaya Pappu and the Ridge Gourd chutney recipes were made as I went on cooking. The pappu was similar except I didn't add tamarind and made it very thick. I almost remembered Amma saying that my Ammamma used to make the pappu that way.

Beerakaya Pappu, Snake gourd Stir Fry with Moong Dal, Ridge Gourd Peel Chutney with Curds and rice ~ Our meal

How to peel Ridge Gourd:

First thing would be to buy a tender Ridge gourd. While buying try twisting softly and not very hard as it might break. When the vegetable is soft and pale green you know the vegetable is still tender.

Also another indication would be those dark black lines on the ridges as in the above, if the line is too thick, then you know it's matured else you can buy.

Wash the vegetable well, if there are black lines on the ridges, slight scrap it out. Then holding the vegetable in your left hand, using a sharp knife scrap it downwards as I have shown in the picture. 

Make a chutney with the peel right away as I did, else freeze it for couple of days. I have refrigerated for a day before making the chutney.

How to make Beerakaya Thokku Pachadi

In a non stick pan, add 1 tsp of oil, add the peels, handful of ridge gourd, Bengal gram, Urad dal, Garlic, Dry red chilies, curry leaves, coriander leaves and saute till the ingredients are cooked.

Here is almost done.

Allow it to cool, grind to a semi coarse paste adding salt to taste.

Beerakaya Thokku Pachadi | Ridge Gourd Skin Chutney

Ingredients Needed:

Ridge gourd peel  - 3/4 cup
Ridge gourd pieces - handful
Bengal Gram / Channa dal - 2 tsp
Urad dal / Black gram dal  - 2 tsp
Curry leaves - 10
Coriander leaves - handful
Dry Red chillis - 3 -4
Salt to taste
Oil - 1 - 2 tsp
Garlic - 1 big

How to make Ridge Gourd Skin Chutney

In a non stick pan, heat oil, add the peels, curry leaves, coriander leaves, lentils, ridge gourd pieces, garlic along with salt and dry red chillis. Simmer and saute till the ingredients are well done.

Allow to cool, add enough water to make a semi coarse paste.

Serve with dal and rice as a side dish.

There is no need to do tempering for this. Add as little water as required.

Other Beerakaya / Ridge gourd Dishes

Ridge Gourd Stir Fry ~ Beerakaaya Vepudu!
Beerakaya Thokku pachadi, Ridgegourd Peel Chutney
Beerakaya Kura or Ridge Gourd Curry
Beerakaya Pappu ~ Ridge gourd Dal

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Coconut Mint Chutney Recipe | Pudina Kobbari Pachadi

The last couple of months it's been a search for chutneys that have longer shelf life, at least until afternoon in this hot climate. Most times we resort to making fried tomato based or onion based or even simpler version of a Mint /  Pudina chutney for the Idlies or Dosas I pack for Hubby dear. When I asked him if I should be making that simpler version of Mint chutney I immediately got a strong response. He said he was bored of that version and more it was so minty that it didn't really suit his taste. 

Athamma jumped in to say that the version where she fries most of the ingredients will be excellent and moreover can stay good for more than 4 - 5 hrs, maybe even till evening even when stored in room temperature. We checked it in afternoon and it still tasted great. Of course you can refrigerate and not worry about it normally. I am talking about the time when you got to pack your lunch with this chutney, in climates that are as hot as ours is normally.

While fried gram is not added to this, I know Amma adds to this chutney. I am sure I can save it up for another day.

Mint Coconut Chutney | Pudina Kobbari Pachadi

Ingredients Needed:

Mint Leaves - 1/2 bunch
Onions - 1 medium
Tomatoes - 1 medium
Tamarind pulp - 1/2 tsp (opt)
Green Chilies - 4 medium
Fresh Coconut, finely chopped - 1/2 cup
Salt to taste
Garlic, raw - 2 big cloves
Oil - 1 - 2 tsp

How to make Coconut Mint Chutney | Pudina Kobbari Pachadi

Wash the mint leaves couple of times to make sure it's clean.

Chop the onions, tomatoes roughly. Keep it aside.

Heat a pan, when hot add few drops of oil, saute the chilies and onions to brown. Remove and saute the mint leaves. Remove add few more drops of oil and saute the tomatoes well.

If you want you can roast the coconut also, but here it was added raw. Allow to cool. Just before grinding add the garlic cloves.

Pulse everything together, add little water for everything to blend well. You can make this little loose or thick chutney depending again on your choice.

Temper with mustard, urad dal and curry leaves if you want. It can be served even out that.

Makes an excellent side dish for Idli and Dosas.

Notes: Adding tamarind will keep this chutney good for long hours. If you are not using tamarind, then increase your tomatoes but make sure you saute them well. 

Usirikaya Podi / Karam | Amla Spice Powder

We love the Gooseberry and can eat just like that. I especially remember from childhood when we used to eat it and immediately drink water. The cool sweet feeling you get is simply awesome.

 

Gooseberry known as the Usirikai or Usirikaya in Telugu, Amla (Hindi), Nellikai (Tamil). We get two varieties in Tamil Nadu, I speak from personal experience as I have no knowledge if the other smaller version is available elsewhere in India. It's called Arai Nellikai. Arai (meaning half) Nellikai is much more tastier and easy to eat. I remember these trees from childhood when some of my friends had this at their place. The tiny gooseberry will be so good to eat just like that.

 

I have seen people pickling both the varieties. Though basically not being a pickle person myself, I have only eaten it as such. I am sure the pickle version tastes awesome too. This fruit basically being healthy finds its way as a rice and few other dishes. I always wonder at how I never end up blogging on certain ingredients.

 

So when I got a week's ration of this for Athamma, she decided to make a Karam with it. We refer to Karam to anything that's ground with Red chilies, made either as a wet or dry powder. It finds it's way to different dishes and takes up many forms.

 

This Usirikai Podi / Karam was very delicious with curd rice and I can assure you that you can just about have it with anything. Serve it with Idlis, Dosas, spread it on them, spread it on toasted bread. Just come out with many innovative ideas, you will surely end up with a tasty bite.

Usirikai Podi | Usirikaya Karam

 

Usirikai - 3 nos
Onion - 1 small
Garlic - 3 cloves
Oil - 3 tsp
Chili powder - 2 tsp
Salt to taste

 

Seasoning

 

Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Curry leaves few

How to make Usirikaya Karam

 

Wash and pit the gooseberry. then cut into small pieces and grind along with onion, garlic raw.

 

Heat 3 tsp Oil in pan, add mustard, jeera, curry, allow it to pop. Then add the blended mix, sauté till the raw smell leaves.

 

Add chili powder, salt and continue cooking till oil comes on the sides.

 

Allow it to cool, can be stored in fridge.

 

Serve it with rice on the side or any Tiffin dishes.

 

 

This goes for my Condiment Mela.

Garlic Tomato Chutney | Poondu Thakkali chutney | Step By Step Recipe

In my eternal search for a chutney that's perfect and has a longer shell life, here comes another chutney that's good for almost a week, even when stored outside. The idea for this came when I was talking to my dietitian and I mentioned that I was forever looking for healthy chutneys that also stays good for a while.

She came out with this idea which was her mom's, who never used to add tomato. She tweaked and added tomato to make this Garlic Tomato chutney. For those of you who can't actually tolerate so much of garlic, I warn you that this is not a recipe for you. As this has more than one's share of garlic included.

Another new ingredient in this chutney is the fact that I used Sesame oil (also known as gingelly oil or til oil). A decade ago, gingelly oil was mostly used in regular cooking. In tamil it's called Nalla Ennai, in Telugu it's called "Nuvvula Noone" (Nuvvulu means sesame and Noone means oil) or "Manchi Noone (which means good oil) So you can imagine how healthy this oil was supposed to be.

Once the sunflower refined oil hit the market, we saw a decline in the usage of Sesame oil. Still for many traditional dishes nalla ennai is still preferred.

While I was making this chutney, I remembered the chutney I had in one of the motels we frequent on the NH 45, en route to Tindivanam. The motel serves about 5 different chutneys with all the breakfast you get in the morning. I don't remember if I have actually shared the picture will check and update. But this garlic chutney is one of them. Though I asked for recipe and tried it back home, I wasn't able to get the exact aroma or the taste. One of the reason could be that I didn't use the Sesame oil.

So when I was making this, I could immediately remember that smell. So I am going to make it again.

Anyway back to the recipe, I served it with dosa and idli for Hubby dear. He somehow didn't like so much garlicky taste. So we have the whole lot to enjoy ourselves.

Step By Step Picture Recipe

Ingredients Needed

Garlic - 20 big cloves
Tomato - 2 medium
Red chilies - 5 -6 dry ones

For seasoning

Sesame oil / Nalla Ennai - 3 -4 tsps
Curry leaves
Mustard + Urad dal - 1 tsp

How to prepare Garlic Tomato Chutney

Soak and peel the skin off the garlic.

Then in a blender, take the garlic and dry chilies, pulse till you get a coarse mix.

Then add the tomatoes and blend to a smooth paste.

Heat a non stick pan with sesame oil. Add mustard seeds, Urad dal, curry leaves. When the mustard splutters, add the blended paste.

Cook on high for 5 mins, then simmer with lid covered till the oil comes out.

The chutney has to really get cooked well as the ingredients are added raw. You will know when it's done by seeing the oil oozing out.

Notes: Reduce the garlic if you don't like so many.

Since the sesame oil is considered good for health, there is no harm in adding 3 tsps. Also the shelf life will be more if more oil is added.

This goes for my Condiment Mela. & to Herbs and Flowers - Garlic started by PJ and hosted by Vardhini @Zesty Palette

Siru keerai Chutney | Tropical Amaranthus Chutney

For the final day of the BM Edition 8, I thought I should post this chutney that Athamma makes with the Amaranthus or Siru Keerai as we call it. Mostly we make it as pappu or stir fry. For a change she wanted to make it as a chutney. It went well with steaming Rice.

The last two weeks was wonderful with me trying out new condiments. And for the mela I am sure I am going to get loads of them which will be great add on to our regular meal. 

I hope you enjoyed these two weeks of marathon. Let's check this simple recipe.

Ingredients Needed:

Siru Keerai / Amaranthus - 1 bunch
Onions - 1 medium
Tomatoes - 1 medium
Green chilies - 2 -3 medium
Garlic - 3 cloves
Turmeric a pinch
Salt to taste
Oil - 2 tsp

How to make Siru Keerai Chutney

Wash and chop the leaves fine.

Heat a pan with oil, saute the onions till brown. the add the washed green leaves, add green chilies, chopped tomatoes salt and turmeric powder. Cover with lid and cook till the leaves are cooked.

Check in between to make sure all the moisture is evaporated.

Remove and allow to cool.

Then grind this in the mixer with garlic.
Serve with Rice

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#8

Red Bell Pepper Tomato Chutney | Roasted Red Capsicum chutney with Tomatoes | Step by Step Recipe

The other fantastic new add on in chutneys is the Red Bell Pepper Tomato Chutney. to my list of chutneys Even though one might think that the Red Bell Pepper / Capsicum varies from the green with its colour, you could be wrong. I found the taste very distinct to be different. I made this for dinner on Friday along with the Garlic spread for the Masala Dosa and the combination literally rocked.

Knowing that I particularly wanted the red bell peppers for this chutney, I went for vegetable shopping on the way back home. I wanted to drop Konda at home, but she wanted to tuck along. So she came and I remembered that I was thinking I should take her along the next visit so that I can show her all the vegetables. She was a great help with the bag, covers, plus non stop questions on what each one was. To make it even more fun, the shop keepers had written something and stored something different in the boxes. So you can imagine how it must have been. Each one she reads and says what's this Amma, they are calling Mangoes as Cucumbers! The questions went on and on. I managed to show her all the different varieties we have and how one has to pick up each vegetables. I am sure it will be hard for her to get everything at one go, well many trip to go.

Ok I decided that I am in love. Well before hubby dear reads this and panics, let me confess it's with Cumin. I tend to add this to everything these days. And this chutney was not spared. I guess it gave the chutney an all together nice flavour.

Every time I take the camera to click each step, especially if it's supposed to be a simple recipe, Athamma voices that it's too simple for such elaborate steps to be shown. Well I had to remind her that I get emails saying that these are very helpful. So even if that meant I am spending more time doing a simple one, or dancing cross legs trying to juggle with both hands, I hope somebody benefits from these!

Step By Step Picture Recipe

 I wanted to add those green chilies to the chutney, instead added chili powder.

Red Bell Pepper Tomato Chutney

Ingredients Needed:

Red Bell Pepper - 1
Garlic - 3 cloves
Tomato - 2 medium
Red chili powder - 1/2 tsp
Salt to taste
Turmeric powder a pinch
Curry leaves few
Coriander leaves few
Cumin Seeds - 1/2 tsp
Oil - 1 tsp
Tamarind extract - 2 tsp

For Seasoning:

Oil - 1/2 tsp
Mustard Seeds + Urad dal - 1/2 tsp
Curry leaves few

How to prepare Red Bell Pepper Tomato Chutney

Wash and chop the bell pepper into chunks. Heat a non stick pan with 1 tsp oil.  Add the peppers and sauté on high flame. Add the chopped garlic, curry leaves also to the pan and sauté well.

Remove and add chopped tomatoes, salt, chili powder and turmeric. Then add coriander leaves. Cover with lid so that the tomatoes get soft faster.

Once the tomatoes are cooked well, remove and allow to cool.

Then take everything in a mixer, add tamarind extract and blend to a smooth paste. Add water if required.

Heat another pan with oil, add mustard, urad dal and curry leaves. When the mustard splutters, add it to the chutney.

This was a delicious dip for the garlic spread masala dosa. I am sure it tastes great with idlis also.

This goes for my Condiment Mela.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#8

Garlic Chutney spread for Masala Dosa ~ 101 Dosa Varieties | How to make Garlic spread ~ Step By Step Recipe

 Since the time hubby dear changed his pattern of lunch and breakfast, I really have a serious problem of finding a chutney will that stay good till afternoon. I have already said chutney at home is always groundnut chutney. But if you don't make the chutney properly, there is a serious problem it getting spoilt. Earlier when we use to make chutney in those hand stones, the chutneys that are made with raw ingredients, stay good even till evening.

However, using the mixers or blenders makes the chutney spoil due to over heat from the motors. It meant I have to make a chutney that stays good, yet something that is not repeated everyday. I decided on tomato chutney and using various combination with it. I send mostly tomato or onion based chutneys, sometimes alter with coriander/ Mint chutneys.

I had this chutney for garlic paste that's used as an add on for Masala Dosa. I had to make it, so decided to make dosas for dinner. We always have standard menus at home, makes life really easy for me to plan well. So Saturday breakfast is always Ven pongal / Kara Pongal. In which case, we will have excess dosa batter that needs to be used up, as Sundays are always either Pooris / Appams. So I alter with either Dosa / Ragi Mudda for Friday night dinner.

Having decided as Dosa for night, I thought I had the perfect chance to try this garlic spread. I love garlic and so naturally this spread was very much liked.

I made Red Bell Pepper Tomato Chutney for the side. It was delicious to say the least!

Step By Step Picture Recipe

Before I get to the recipe, here's an easy way to quickly peel garlic from its skin,

Soak the garlic in water for a while and press it down on its head. It will easily shed its coat.

Garlic Chutney | Garlic dip | Garlic spread for Masala Dosa

Ingredients Needed:

Garlic - 2 whole pods (I used the all the garlic as shown in the picture) 

Urad Dal - 2 tsp 

Red Chili - 4 

Oil - 1 tsp 

Salt to taste

How to make Garlic Spread or Garlic Chutney

Soak the garlic in water for 5 mins, peel the skin.

Heat a non stick pan with 1 tsp oil. Chop the garlic and sauté in hot oil Simmer for 5 -7 mins, while you keep stirring in intervals. Roast till the garlic turns soft or brown. Remove to a plate.

Add urad dal to the pan, no need to add oil. Sauté well. When the urad dal starts browning, you can remove to the same plate.

Then add dry red chilies. Quickly saute in hot pan, if you notice there is no need to add oil for this also. Once it's browned on all sides, remove and allow it to cool.

Once all the ingredients reach room temperature, take them in a blender and add salt and blend to a smooth paste. If the mixer you use is not small enough to blend this to a smooth paste, you can add little oil to aid it.

Notes: If you are planning to preserve the spread for a day or so, it's advised not to add water. Else if you are planning to finish off the entire batch in one go, you may add some water to getting the smooth paste.

Once this is ready, proceed with spreading the dosa. When the dosa is cooked on both sides, spread 1 tsp of this spread on top and roll the dosa over to serve hot!

As optional you can add tamarind if you prefer.

Other Dosas in 101 Dosa Varieties
101 Dosa Varieties on Cooking 4 all Seasons

This goes for my Condiment Mela.

Update: Sending this to Herbs and Flowers - Garlic started by PJ and hosted by Vardhini @Zesty Palette


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#8