Perkankai skin chutney recipe

Ridge gourd (perkankai) skin chutney goes well idly and dosai. Usually we discard the skin not any more after you taste this recipe.

By
Tamil Cuisine  -  VegetarianPoriyal (entree)
Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Finely chopped Ridge gourd (perkankai) skin - 1 cup
  2. Shredded coconut - 1/4 cup
  3. Green chili - 3
  4. Lemon juice - 1 teaspoon (tsp.) optional
  5. Oil - 1/2 teaspoon (tsp.)
  6. Salt - 1/2 teaspoon (tsp.)
  7. -----------------------------------
  8. -- for tempering --
  9. ----------------------------------
  10. Curry leaf - 4 count
  11. Mustard seed - 1/4 teaspoon (tsp.)
  12. Split black gram - 1 teaspoon (tsp.)
  13. Oil - 1 teaspoon (tsp.)

PREPARATION:

  1. Heat oil and sauté chopped ridge gourd (perkankai) skin until they are cooked. Cool this to room temperature.
  2. In a mixer add sautéed ridge gourd (perkankai) skin , coconut, green chili, lemon juice, salt, water as need and grind to a thick paste to chutney consistency. Transfer this to a bowl.
  3. In a pan heat oil add mustard seeds, split black gram, curry leaf. Once the mustard seeds stop splattering add this the chutney in the bowl mix well and serve.

NOTES:

  1. Cooking Time: 10 minutes
  2. You can add coriander leaves, mint leaves as well.



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