I make this chutney in 2 or 3 ways. This way is just one of them. Actually this s technically a Thuvayal or Thugayal as the tamilians back home call it. There s a lot of difference between chutney and thugayal.While a chutney s traditionally served with idlies, dosa or upma, the thugayals are made with some vegetable and are eaten along side rice.Or some people, i call them the thugayal devotees mix them with the rice itself and devour it like there s no tomorrow. I m proud to say i m one of those. These thugayals are a God send when you are short on veggies or when you really dont have the mood to whip up pot after pot of rasam and sambhar and curry. Its a terrific God send when you are just back from a tiresome day punctuated with an arm load of shopping and eating too much road side food. Try this with a cup of hot rice and generous spoonfuls of ghee and you wont be disappointed.
( You can add more coconut if you desire.You can even substitute the green chilies with dry red chilies. Saute all the ingredients separately.Use the stalks of the coriander leaves too for a nice flavor.In case you dont have tamarind, then add about 2 tsp of tamarind paste that you get ready made.)
Ingredients
Tender ridge gourd 1 large one peeled and cubed
Tamarind the size of a marble
Coconut grated 1/4 cup
Urad dal 1 tbsp
Coriander leaves a small bunch
Cumin seeds 1/2 tsp
Green chilies 4 to 5
Oil 1 tbsp
Salt to taste
To Temper:
Mustard seeds 1 tsp
Oil 1 tbsp
Hing a large pinch
Curry leaves a sprig
Directions
Heat a kadai with 1 tbsp oil.
Saute the gourd and the green chilies until the gourds are tender and have wilted. Takes about 5 mins.
Now, transfer this to a bowl and set aside to cool.
In the same kadai, add the urad dal and cumin seeds and roast for about 1 min until the dal is a light brown. Set aside to cool.
Once cool, place the gourd, chilies, tamarind, urad dal, cumin, salt, coriander leaves and coconut in the blender and grind to a thick paste without adding any water. The water in the gourd is sufficient to grind this.
Transfer to a bowl and temper with mustard seeds, hing and curry leaves.
Serve alongside rice and rasam or mix it up with hot rice, add a spoonful of ghee or sesame oil and devour it with papadams or chips.
great idea to pair ridge gourd with coriander
Ridge gourd and coriander, hmm great pairing for thuvayal. Pics fab!
wow..wat a temping dish..awesome cliks<br /><a href="http://tastyappetite.blogspot.com/" rel="nofollow">Tasty Appetite </a>
simply delicious..inviting you to join Street Party Food Event in my blog
Looks really lovely and delicious
So funny – I was just mentioning to another Indian blogger about my neighbors, whose ridge gourd vines were tumbling over my fence last year. I longed to make a recipe from the harvest had I the nerve to pluck them. One fell off, and I made a loofa of it. ; )<br /><br />This year shall be different. Chutney has always been in my vision for this stunning veggie.<br /><br />A fine recipe, Anusha!
Love that beautiful green color, tasty thogayal..
Very fine kanna.Keep it up.<br /><br />DAD
Very fine kanna.Keep it up.<br /><br />DAD
Chutney looks greeny and yummy.
The colour is gorgeous!
Lovely green chutney. It keeps getting better gal and you know what.
One of my fav veggie but never tried chutney with this..sounds yummm
nice recipe.. looks very good
Yummy delicious Ridge Gourd thugayal, can have of bowl of rice with a sniff of it..Nice clicks n well presented dear :)<br /><a href="http://cook-ezee.blogspot.com/2012/05/ep-series-herbs-spices-basil-and.html" rel="nofollow"> On Going Event EP Series Basil or Cardamom @Cook-Ezee </a>
Love that serving bowl,fingerlicking thuvaiyal.
Chutney looks greeny, healthy and yummy,,Cuisine Delights<br /><a href="http://cuisinedelights.blogspot.in/2012/06/spotlight-curries-gravies-announcement.html" rel="nofollow"> My Monthly Event – Spotlight:Curries/Gravies"</a>.
lovely nd delicious..