It can be kept in fridge and can be used for 2-3 days. You can skip onions if you do not want to add it. My mom makes without onion. But I like it with onion. Thogayal/chutney is a saviour for us on weekdays. I make coconut chutney, mint chutney, carrot chutney, eggplant chutney, tomato chutney, pumpkin chutney, channa dal chutney, coriander chutney and so on. It taste best with plain rice and chips/papad. I always make them on a busy weekday night and next day I will have it with a quick dosa/idli/paniyaram.
On a weekday night it is so hard to cook after the work and that too on a long day, it is even harder. And that time, I used to think any recipes under 20 minutes and not more than that. I will cook them quick and sit in my couch till I sleep watching TV 🙂 I am sure a couch potato on weekday nights. I am sure many are 😉 . Ok enough of my blah..blah..blah! Lets go straight to the recipe today 🙂
- Ridge Gourd/ Peerkangai – 1 medium sized(peeled roughly and chopped roughly), gives about 2½ cups
- Onion – 1, chopped roughly
- Green chillies – 3, chopped roughly
- Red chillies -3
- Tamarind – small marble size (Soaked in 1 tbsp of water)
- Coconut – 2 tbsp
- Salt – ½ tbsp
- Oil - 1tsp
- Oil – 1tsp
- Mustard – ¾ tsp
- Red chilli -1, broken
- Urad dal – 1 tsp
- Asafoetida – a pinch
- Curry leaves – 1 sprig
- Peel the skin (it is alright if you cant peel it totally), wash and chop the ridge gourd roughly.
- Heat a pan with a tsp of oil and then add the onions and sauté tll transparent along with green chillies and red chillies.
- Add the chopped ridge gourd and salt. Cook it covered till the ridge gourd softens and also it will reduce in volume. Switch off.
- Cool completely and blend them smoothly with tamarind and coconut.
- To temper, add oil in a small pan, add the mustard seeds, when it cracks and now add the urad dal and red chilli till it turns golden brown. Add the red curry leaves and switch it off.
- And add the tempered ingredients to the chutney and enjoy with some rice, dosa, idli.
Taste great with rice and papad, idli, dosa, paniyaram and so on.