Ridgegourd peel chutney recipe | How to make heerekai sippe chutney
By Latha on December 2nd, 2015
Heerekai sippe chutney or ridgegourd peel chutney recipe explained with step by step pictures and a video. Heerekai sippe chutney is a simple but very tasty chutney. It tastes good with rice, dose or rotti. While preparing ridgegourd dal or sambar or bonda(bajji) or dosa we will have to peel the skin. If you are throwing the ridgegourd peel, try this chutney once. It is very tasty. Along with this recipe I have also posted the ridgegourd dosa recipe. So you can try both dosa and chutney.
Ridge Gourd or Heerekayi is a highly fibrous vegetable, has many health benefits. It hels in blood purification, weight loss, maintaining the sugar level. Any vegetable peel will be having maximum nutrients. Prepareing chutney out of these peels is an easy and clever way of consuming them. Try this chutney, I am sure you will like it.
Extra tempering is optional for this chutney, because tempering is added during grinding. Still if you want to add extra tempering, temper it with 1tsp oil, 1/4 tsp mustard seeds and 1/2 red chilli.
You can find many chutney recipes on this website. They are tasty and goes very well with either rice or dosa or idli. Do read, try and enjoy!!
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 large ridgegourd
- 1/2 cup grated coconut
- 1-2 red chilly / green cilly
- 4 tsp urad dal
- 1/4 tsp mustard
- 1/4 tsp coriander seeds (optional)
- 1 tsp cooking oil
- Little tamarind
- Salt as per your taste
Instructions for making heerekai sippe chutney or ridgegourd peel chutney:
- Scrape the sharp edges, wash thoroughly and peel the ridgegourd. You can use the whole ridgegourd also. Chop them into 1 inch pieces. Now cook them in a cooker or a vessel by adding minimum required water.
- Take a wok or frying pan, add oil, red chili, urad dal and mustard seeds. Fry until the urad dal turns golden brown. Switch off the stove.
- Wait until cooked ridgegourd peel becomes cool. Once it is cool transfer it into a mixie jar, add coconut and grind it. Next add in salt, tamarind and fried ingredients. Grind it again for 10 seconds. Chutney is ready. Serve it with hot rice or dosa or chapathi.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!