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Before you jump to Peerkangai chutney ll Ridge guard chutney recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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We hope you got benefit from reading it, now let’s go back to peerkangai chutney ll ridge guard chutney recipe. To cook peerkangai chutney ll ridge guard chutney you only need 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Peerkangai chutney ll Ridge guard chutney:
- Provide 1 Peerkangai ll Ridge guard
- Prepare 5 Kathirikai ll Brinjal
- Get 5 Tomato ll Thakkali
- Provide 1 nos Onion ll vengayam
- Use 5 Green chillies
- Use 1 Potato
- Provide Few Curry leaves & coriander leave
- Provide As per taste Salt
- Take As required Water
- Use For seasoning-
- Use 2 tbsp Coconut oil
- Prepare 1 tbsp Mustard seeds
- Provide 1 tbsp urad dal
- Use Few Curry leaves
- Provide 1 tsp Asafeotida
Instructions to make Peerkangai chutney ll Ridge guard chutney:
- Finely chop onion, tomato, potato, ridge gourd, brinjal. Add all chopped ingredients into the pressure cooker.
- Add roughly chopped green chilli, curry leaves coriander leaves and add 2 tbsp rock salt.
- Add 100 ml or 1 glass water in to pressure cooker for boiling and pressure cook for 4 whistle or 15 mins until it thoroughly boiled.
- After 4 whistles and pressure release we smash that boiled ingredients using any smasher or our traditional Metthu. Smash well don't grind this in to mixer grinder. Add a little bit of water.
- Smash it well. For seasoning add 2 tbsp coconut in pan leave oil to heat. Add 1 tbsp mustard seeds and urad dal, curry leaves, asafeotida 1 tsp and pour this seasoning to our chutney and mix it well.
- Our ridge guard chutney it really nice for idly, Dosa, appam, and any millet dosa. Try this and enjoy
It is high in dietary fiber and low in saturated fat, cholesterol and calories. Add green chillies, ridge gourd, tomatoes, salt needed and. Ridge Gourd Peel Chutney tastes heavenly when mixed with rice along with a dash of til oil. It can also be had along with dosas,idlis,puris, and just about any dish. Just take a peeler and peel thin peel as they will become crispier when sauteed.
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