Ridge gourd | Heerekai sippe chutney
Love food? Looking for something tasty and simple to make? Try making the Ridge gourd skin chutney by parveen. The step-by-step procedure provided is perfect for 3 people. Just follow the detailed guidance given by parveen to make the Ridge gourd skin chutney and create this exotic and nutritious dish. Your family and friends will love the taste of this Ridge gourd skin chutney and don’t be surprised if they ask you for more of the Ridge gourd skin chutney because no one can have this yummy Ridge gourd skin chutney only once. The tastes and flavours of the Ridge gourd skin chutney are second to none and this makes the Ridge gourd skin chutney even more exotic and authentic. The Ridge gourd skin chutney is one of the few dishes that has survived the test of time and it is still made in the same way it used to be made earlier. The ingredients required to make this delicious Ridge gourd skin chutney are easily available everywhere, so take out your aprons and get cooking!
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 1 cup tender ridge gourd skin / heerekai sippe / beerakaya thokku
- 4 tbsp. peanuts or 1 ½ tbsp. chana dal, 1 tbsp. urad dal
- 2 to 4 green chilies or red chilies
- 1 tsp cumin
- 2 garlic cloves
- Salt to taste
- 1 sprig curry leaves
- ¼ tsp mustard
- ¼ tsp cumin
- Oil for tempering and frying the ingredients
- Lemon juice or tamarind paste (optional to suit your taste)
How to make the recipe
- Heat a pan with oil and fry the ridge gourd skin for 3 minutes on a medium high flame. Set this aside to cool.
- Soak tamarind in little hot water. Squeeze and filter the tamarind juice. Do not make it very thin. It will thin down the chutney.
- In the same pan, fry green chilies for a min set this aside. Now add and fry dals or peanuts till they turn golden.
- Once all fried ingredients are cool, add cumin, garlic and salt. Grind to a smooth or coarse chutney using tamarind water. Add more of less water depending on the consistency you desire. If you want to make a beerakaya thokku pachadi, make a coarse chutney.
- Heat the same pan with oil, Temper with curry leaves, cumin and mustard. Add lemon juice if you desire.
- Serve heerekai sippe chutney with idli, dosa or rice.
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