Saturday, May 31, 2014

Ridge Gourd peel + Sambar Balli Chutney


Ridge gourd and Sanbar balli ( Dodda patre) chutney is a healthy side dish and we can have them with rice, roti, chapati, dosa or idli.

In English its known as Plectranthus amboinicus. In Kannada we call this as Sambaa Balli or Dodda Patre. In Hindi -Pathochur or pathacur or patta ajavayin. Malayalam - Panikoorka, Tamil - Karpuravalli. Odissa they call it as Rukuna Haatapochha and in Telugu Kapparillaaku. It is also known as Cuban oregano.

Lets see some benefits of this leaf Dodda Patre and Ridge Gourd.
Dodda Patre is known for Home Medicine. The herb is used as a substitute for oregano. The leaves are used for many traditional medicinal uses, especially for the treatment of coughs, sore throats and nasal congestion. The leaf is also used as medicine  for rheumatism and flatulence for certain extent.

Ridge gourd is lower in saturated fats and calories. It is abundant with dietary fiber, vitamin C, zinc, iron and magnesium. Ridge gourd is excellent blood purifier. Ridge gourd juice is used for curing jaundice, Ridge gourd helps to balance the sugar level in blood and urine. It also helps to reduce the weight. Ridge gourd has the quality of anti-inflammatory as well as anti biotic properties. It helps eliminate the toxic compounds of the entire body. It is known for good skin care. 
Here is a recipe of Ridge gourd and Sambar balli chutney and it can be used as one of the side dish. Easy to prepare and will be definitely liked by all age group.

 Things Needed : 

Ridge gourd outer skin  :2 cups
Dodda Patre leaves : 8 to 10 (Handful)
Urid dal : 1 Table spoon
Copra ( Dried coconut)  : 3 to 4 Table spoons
Red chilly : 6 to 8
Coriander seeds : 1 Tea spoon
Tamarind pulp : 2 Table spoons.
Curry leaves : 6 to 8
Salt :as required
Water : required water.
Mustard seeds : 1/2 Tea spoon
Oil : 1/2 Tea spoon
 Ingh : a pinch

Ready to serve chutney


Method :

1. Wash and remove the edges of ridge gourd and remove the outer skin of ridge gourd and keep it aside.

Ridge gourd peels and Dodda Patre leaves
2. Wash Dodda patre and curry leaves nicely and keep it aside.

3. Now keep a pan on the fire and put 2 drops of oil .

4.. Fry ridge gourd peels(sippe in Kannada language) and dodda patre leaves for 2 to 3 minutes.
 5. Cook fried ridge gourd peels and dodda patre leaves with 1/2 cup of water till they are soft. ( You can pressure cook them for 5 minutes too). Leave it for cooling.
6.  Keep a pan and put 1/2 spoon of oil and heat. Put urid dal, red chilly and ingh and fry till they are brown.
7.  Add curry leaves and put off the gas and leave the mixture to cool.
Roasted Urid dal, red chilly , ingh and curry leaves
.8. Grind cooked ridge gourd, fried urid dal and coconut. (dry copra) with required water. 
9. Grind them till they turn soft. Add required salt and grind for a minute.
10. Remove from the mixi jar and shift it to a serving bowl. Add mustard spurt to it and serve with hot rice, idli, dosa or even chapati or roti.
Ground chutney
Ready to serve chutney
Note : Must cook ridge gourd skin till soft. You can use chilly according to your wish. (less or more). Soak a small marble size tamarind to get the pulp. Use of urid dal must be very little quantity.  Urid is used only to thicken the ingredients and it gives good aroma. You can use normal coconut gratings instead of copra.(Dried coconut).

Time : 15 Minutes.
Servings : 4 to 5

5 comments:

  1. Yumm!!
    I make the chutney by using just herekai sippe or sambara balli. Definitely would like to make by combining them.
    Thanks for sharing and enjoyed your pics you posted on your FB page from USA visit :-)

    ReplyDelete
  2. Interesting recipe...looks yummy!

    ReplyDelete
  3. Healthy and inviting recipe!

    ReplyDelete
  4. Thank You friends..for the sweet comment...

    ReplyDelete

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