Turai Ke Chilke Ki Chutney Recipe
Servings: 6 people
Calories: 79kcal
Turai Ke Chilke Ki Chutney, or Ridge Gourd peel Chutney is known by different names in different parts of India. While it is called Beerakaya Thokku Pachadi in telugu, it is also called Peerkangai Tuvayal in Tamil. Here is how to make it.
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Ingredients
- 1 tablespoon Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 1 teaspoon Chana dal
- ½ teaspoon Fenugreek seeds
- ½ teaspoon Hing
- 5-6 Garlic cloves
- 3-4 Green chili
- 2 cups Ridge gourd peel
- Salt to taste
- 1 teaspoon Tamarind paste
For tempring
- 1 tablespoon Oil
- ½ teaspoon Mustard seeds
- ¼ teaspoon Heeng
- 1 teaspoon Chana dal
- 10-12 Curry leaves
Instructions
- Heat oil in a pan.
- Once the oil is hot, add mustard seeds, cumin seeds, chana dal, fenugreek seeds and hing and let them crackle for a few minutes.
- Add garlic cloves and green chili and cook of few seconds.
- Add ridge gourd peel and salt and cover and cook on low heat till the peel are softened.
- Now add the peel and tamarind in the jar of a blender and blend to make a smooth chutney.
- Use little water if required.
For tempering
- Heat oil in pan.
- Once the oil is hot, add all the tempering ingredients in the oil and let them crackle for a few seconds.
- Pour the tempering over the chutney.
- Serve this chutney with ghee rice and Dal.
Notes
You can add some fresh coriander and mint in this chutney.
Some freshly grated coconut also pairs very well.
Nutrition
Calories: 79kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 41mg | Calcium: 26mg | Iron: 1mg