Ridge Gourd Peel Green Chilly Chutney

Ridge gourd green chilly chutney is spicy chutney. Ridge gourd is used in varieties of curries and the outer layer can be used for chutney/dip. It tasty yummy with plain rice, dosa, idli and any type of rotis.

I have used Ridge gourd pieces and its peel, green chilly and coconut.
This is one of the traditional dish done whenever we use ridge gourd. Ridge gourd peel also has the same healthy properties that the gourd contain.
Please remember to wash Ridge gourd nicely if you are buying from the market. Wash it nicely and then soak in salt water for at least 30 minutes and then wash it again before using it. It helps the
chemicals to wash off, which is used while growing Ridge gourd.
Let us see the recipe Now :
No Onions or No Garlic is used in this " Ridge Gourd Peel Green Chilly Chutney ".

Things Needed :

To Cook :
Ridge gourd pieces and its peel : 1 Bowl
Tamarind : 1 small marble size
Coriander seeds : 1/2 Teaspoon
Green chilly : 2 to 3
Ingh/Asafoetida : a little
Salt : As required
Turmeric Powder : A pinch
To Grind :
Coconut ( Fresh) : 1 Cup
Cooked Ridge gourd mixture
Water : Required
Seasoning :
Mustard Seeds : 1/4 Teaspoon
Oil : 1/2 Teaspoon
Ingh : A pinch
Curry Leaves : 6 to 8

Method :

1. Wash Ridge Gourd nicely and scrape out the edges of it.
2.Wash it again and remove the peel of ridge gourd.
3. Put it in a bowl. Add 1/4 cup of water.
4. Wash and add tamarind. (Remove the seed if any ).
5. Add 1/4 Teaspoon of coriander seeds, salt and turmeric powder.
6. Pressure cook for 3 to 4 minutes. Let it cool.

7. Grate coconut and grind it with cooked ridge gourd mixture. Add water if required.
8. Remove from the mixi jar and put it in a serving dish.

9. Keep a pan and heat. Add oil, mustard seeds and ingh. Let mustard splutter.

10. Add curry leaves and add the seasoning to Ridge Gourd Chutney and njoy...

Note : 

No need to fry the peel. You can directly cook in a big pan instead of pressure cooking.
Adding more chilly is optional. Better check the hotness of the chilly before using.
Adding red chilly to the seasoning is optional. Take care while grinding. Use water if require. Cooked Ridge gourd contain water. Watery chutney do not taste good.  You can use ridge gourd also (I have used some pieces).
Time : 20 Minutes 
Serves : 3 to 4 .

Ground Nuts Chutney

Groundnuts Chutney is a side dish and goes well with almost all the main dish.

Watch the procedure it is simple and quick.

Groundnuts are loved by most of us. Ground Nuts are widely grown and used in our cooking. Ground Nuts are loaded with many healthy properties.

Let us see some benefits of eating Ground Nuts in our diet.

They are rich in nutrients which are essential for our body. They are loaded with fiber, protein, minerals, mono unsaturated fatty acids and antioxidants.They help to lower the bad cholesterol and increase the good cholesterol levels in our body. Ground Nuts helps for the good growth of the body. It protects the skin. They contain minerals like potassium, manganese, copper, calcium, magnesium, iron, and zinc and Vitamin B complex, Vitamin B 6 and Vitamin B 9.

Lets see the recipe now : 

Things Needed : 

Ground Nuts : 2 Tablespoons

Fresh Coconut : 1 Cup

Tamarind : 1/ Marble size

Green chilly : 2

Salt : As required

Seasoning : 

Mustard seeds : 1/2 Teaspoon

Ingh/Asafoetida : A pinch

Curry Leaves : 5 to 6 

Oil : 1 Teaspoon

Method :

1. Dry roast ground nuts and leave it for cooling. Remove the outer skin. 

2. Grate coconut and grind it with tamarind (very little), salt, roasted ground nuts and green chilly.

3. Shift the ground chutney to a serving dish and add required water.

4. Season with mustard, curry leaves and ingh seasoning.

5. Ground Nut chutney is ready to serve. 

Note :

Use very little water to grind. Or it turns as watery chutney. Adding chilly more/less is optional.

Add required water once you shift the chutney to a serving bowl. Use of fresh coconut taste good.

 Time : 10 Minutes

Serves : 2 to 3. 

Easy Shavige Uppittu

Shavige/Vermicelli is a handy, easy and simple ingredients that one can just prepare and fill your tummy. I usually go for Anil Shavige (Wheat) and the outcome is always the best and we all enjoy having the yummy Shavige. I do little twist some time and make sure I do use only healthy ingredients and that does not effect our system.

This time it is chutney (mango) Shavige which I used mango chutney which I prepared it that morning for side dish. Just used it a little instead of coconut. ( Anyways chutney is prepared using coconut and raw mango).
Vermicelli/Shavige is prepared using wheat rava and it is a healthy ingredient and it has a rich source of carbohydrates which helps you to stay fit and filled for a long time. It provides good energy.
Lets see the recipe Now. As usual One more dish to go with NO ONION Or NO GARLIC. 

Ingredients :

Shavige /Vermicelli : 2 Cups (250 Grams)
Rasam Powder : 1 Teaspoon
Jaggery : 1 Tablespoon
Mango Chutney : 2 Tablespoons
Salt : Required
Oil : 2 Tablespoons
Ghee : 2 Tablespoons
Mustard Seeds : 1 Teaspoon
Cashew Nuts : 1 Tablespoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 8
Coriander Leaves : 2 Tablespoons
Water : 4 Cups

Method :

1. Wash and cut coriander leaves, curry leaves.
2. Keep water for boiling
3. Keep a big pan on the fire and heat. Add oil, mustard seeds and urid dal. Let it splutter.
4. Add cashew nuts. Fry till they turn slightly golden brown.
5. Add curry leaves and Shavige/Vermicelli. Fry slowly on low flame till they turn golden brown.
6. Add salt, jaggery, a pinch of turmeric.

7. Add boiling water. .Add mango chutney.

8. Add rasam powder. Mix it slowly and let it cook for 2 to 3 minutes.

9. Add cut coriander leaves and ghee.

10.. Put off the fire and leave it for 1 minute.
11. Shift the ready Shavige Uppittu in a serving dish.

12. Serve Shavige Uppittu with a cup of curd.

Note :

Do not add more water. Adding any other spice is optional. Ex: You can add chutney powder, vanghi baath powder or puliyogre powder. Adding onions or garlic is optional. Adding more/less jaggery is optional.
Time : 30 Minutes
Serves : 2 to 3 

Mango Chutney :

Grate coconut (1 cup), totapuri mango (2 to 3 Tablespoons) and grind it with 2 red chilly (byadagi), 1/4 Teaspoon of mustard seeds and ingh. Chutney is ready to serve.
Note : Use of fresh chutney gives the best taste.
Warning : Do not use stale or spoiled chutney and spoil your health. 
It might turn into food poisioning.

Green Grapes Chutney

Grapes and chutney you must be just thinking  Hmmmmm .Yes it is chutney from green fruity grapes. It was just a try and it turned out be Wow,,,and tasty.

I have used green grapes, fresh coconut and green chilly. Green Grapes chutney is a side dish and it goes well with almost all the main dishes.

Got these greapes from the form while coming back from Chikka Ballapura after a visit to Avala Betta. 

Avala Betta is a small hill, where the cows used to go up and have their green grass. On the top it is very nice. There are edges which looks scary and people go and take pictures standing on the sharp
edge.
. 

Even now cows come to graze. Avala means Cows in Telugu language and because of this the Gudda (what we call for a small hilltop) is called Avala betta.  

Lets see some benefits of eating Grapes in our diet.

It is well known that eating fresh fruits and vegetables always keeps us healthy and strong. Grapes are well known as queen of fruits. They are filled with antioxidants. They are rich in anti-inflammatory properties and good for bone health and good for balancing the blood pressure level in our body. Grapes are filled with fiber and Vitamin C and a good help for people who suffer from constipation. They are rich source of micro nutrients like copper, iron and manganese. They help to strengthen the bones. They are good for indegestion, kidney disorders. Grapes are filled with Vitamin A, Vitamin C, Vitamin B6 and minerals like potassium, calcium, iron, phosphorus, magnesium.

No Onion or Garlic used in this dish.

Things Needed :

Green Grapes : 1 Bunch (20 to 25 fruits)
Urid dal : 1 Tablespoon
Green chilly : 2 to 3
Curry Leaves : 6 to 8
Ingh/Asafotida : A pinch
Coconut : 1 Cup ( 3 to 4 Tablespoons).
Seasoning :
Mustard seeds : 1/2 Teaspoon
Curry leaves : 2 to 3
Oil : 1/2 Teaspoon.
Ingh : A pinch

Method :

1. Wash and remove the seeds from grapes. Keep it aside.
2. Wash green chilly and curry leaves. Grate coconut.

3. Keep a small pan on the fire. Put little oil and a tablespoon of urid dal and fry nicely. Add green chilly to it.
4. Add curry leaves and ingh to the fried mixture. Let it cool.

5. Now grind green grapes, grated coconut, fried dal mixture and salt with very little water.

6. Remove from the mixi jar and put it in a serving dish. .
5. Season with mustard and urid dal. Serve with one of the side dish.

Note : 

Frying urid dal in a very little oil is optional. ( I have used little oil). You can dry roast too. Taste differ. No need to add any tamarind pulp of lemon extract sinch grapes are bit sour . Adding mustard seasoning is also an option.
Time : 10 Minutes
Serves : 3 to 4 

HorseGram and BottleGourd Peel Chutney.

Chutney is a side dish and we can say its an Indian kind of sauce, because it is one of the side dish for many main dishes. To list out there are idli, dosa, chapati, rotti or roti fried fritters/bajji or bondas etc, etc, etc goes well with any Chutney. Having piping hot plain rice, a spoon of ghee and any chutney, Wah (its superb) comment just comes out by it self. I am not kidding. It is a fact. We south Indians do prepare many many types of chutneys. We are good at using any vegetable as whole. Its peel is turned as chutney, inner potion is turned as raitha, and the hard part is cooked as curry or dry curry. I think all my South Canara friends (Dakshina Kannada), who are from Udupi, Mangalore and Malnad surroundings will agree with what I am saying.

Chutneys are prepared with many ingredients. 
Here is a recipe of Horse Gram and Bottle Gourd Peel Chutney. This chutney goes well with almost all dishes. I have used fresh coconut, roasted horse gram and half bottle gourd's peel.
One should remember that, if you are using any vegetable peel for chutney or other dishes, please take care. Now a days lots of chemicals, pesticides and insecticides are used to take care and last long for the vegetables. One need to wash the vegetable nicely and then soak that particular vegetable in water for at least 2 to 3 hours before using it. At least some precaution should be taken care.
Horse Gram said to be power house for horses. It helps to maintain their weight and strengthen and provide energy to its body.

Let me share my good childhood days which I always cherish and enjoy even now. 
I grew up in my aunt's house where they had some paddy field. During the rainy season the field had to be ploughed to soften the land for getting ready for growing rice grains. One needs He buffaloes or Oxen to plough the field. So my aunt and uncle used to get help from our relation who had He buffaloes ( They had good acres of paddy field too). He buffaloes used to come from the relations house with the people who get the work done and stay in my aunt's house till the work done.(Since they did not have these he buffaloes and it is expensive to get the local  He buffaloes). The animals (He buffaloes) are fed with loads of Horse Grams which is cooked in Big Vessels. I have seen and it still flashes and reminds me the picture of those big vessels loaded to cook horse gram and served to these he buffaloes to make them strong and energetic. Now a days I do not think any one does this because of modern facility of ploughing /Plowing and shortage of animals and labourers.
Lets know what do they call " Horse Gram" in some Indian Languages. 
Horse Gram is known as Huruli in Kannada, Kollu -Tamil, Ullavalu - Telugu, Muthira in Malayalam. In Hindi - Kulthi, Marathi  and Gurjarathi -Kuleeth, Bengali - Kulthi Kalai and in Oriya - Kolatha.
Benefits of Eating Horse gram in our diet.
Horse Gram/Huruli is rich source of proteins, vitamins and iron. It is said that eating horse gram regularly one can shed extra fats and reduce their weight. It contain good amounts of B - Complex. It also helps in preventing and curing arthritis. Horse Gram contain high amount of dietary fiber and helps to balance the blood pressure and Sugar glucose levels. It is full of antioxidants and used in many health treatments.  (Example menstrual problems). Horse gram plants are used for treating people who suffer from weak liver and colic (severe pain in the abdomen) with medicinal properties. They also help to cure kidney stones, gall bladder stones. In Ayurveda it is used as medicine for gastric, worm infection, cough, ulcers, jaundice and difficulty in breathing. It helps to control fever and cholesterol levels. Horse Gram contain rich source of anti bacterial, anti oxidants and anti fungal properties.
Please note: Horse Gram is not good for pregnant women.
Let's see the recipe now :

Things Needed :

To Fry 
Oil : 1/2 Teaspoon
Horse Gram : 2 Tablespoons
Bottle Gourd peel : 1 Cup
Red chilly (Byadagi) : 6 to 8
Ingh : A pinch
Curry leaves : Handful
To Grind : 
Fried ingredients
Tamarind : A marble size
Coconut : 1 Cup
Salt : As required
To Add :
Mustard seeds ( (1/2 Teaspoon)  curry leaves (4 to 5) and ingh : Oil (1/2 Teaspoon)

Method :

1. Wash and peel bottle gourd outer layer. Cut them into thin stripes.

2. Keep a pan on the fire and heat. Add half teaspoon of oil. Add horse gram.
3. Fry till they turn slightly brown. Add red chilly and fry nicely. Add curry leaves.

4. Add ingh and cut bottle gourd peels. Fry for 2 to 3 minutes on low flame. Put off the fire. Let all the fried ingredients cool.

5. Grate coconut.
6. Now grind grated coconut, tamarind, salt and fried horse gram -bottle gourd peels.

7. Use very little water while grinding. Grind it nicely till paste (or as your wish).
8. Remove the chutney from the mixi jar to a serving bowl.
9. Add mustard, curry leaves seasoning and serve " Horse Gram - Bottle Gourd Chutney".

Note :

You should fry horse gram on low flame till they are well fried or chutney does not taste good. (Raw smell can be smelt). Adding more or less chilly is optional. Do not add more water while grinding the ingredients. Chutney turns watery and does not taste good. Use of any other type of chilly is optional. (Example Guntoor  red chilly - which gives more hot (khara) to the chutney. Adding more or less coconut is also optional. You can use Mangalore southekai peel, chayote sqash peel, beetroot peel and ridge gourd peels can be used instead of bottle gourd peels.
Time : 10 Minutes 
Serves : 2 to 3 

Coriander Leaves Chutney

Coriander leaves/kottumbari soppu/ chutney is a spicy chutney which is used as substitute for pickle. This chutney has its own place in South Canara (D. K) people's Kitchen. It is one of the Authentic Chutney I can say. It can stay for long, goes well with almost all dishes.

We prepare and use pickle in larger quantity. Even now my younger sister does it every year mango pickling in traditional way. Pickles are done during the mango season. Varieties of pickles are prepared during summer season and kept in big Pots during those days. Now preparing pickle at home has become very rare and only some still do it and sell it too. Once the pickle gets over they need  to have some thing spicy which can substitute for pickle. So this way coriander chutney has derived I feel.
In villages this chutney is ground in grinding stone. It should be done without using much water, with little or without coconut.
Coriander Leaves Chutney has coriander leaves, green chilly, salt and ing. I have used mustard seasoning. But normally seasoning is not used since the oil might turn or leave bad smell.

Lets see some benefits of  "Coriander Leaves ".

Coriander leaves are good for skin inflammation. They are good for Skin disorders. They contain the property of disinfectant, detoxifying, antiseptic, antifugal and antioxidant. They good for clearing fungal infections. Coriander leaves contain Vitamin C and other acids and are good for reducing cholesterol level in the blood. They also help to reduce the level of bad cholesterol and increasing good cholesterol. They are good for digestion of the food, well functioning of the liver and good bowel movements. Coriander leaves are good for mouth ulcers, anemia and blood sugar disoreders. Eating coriander leaves are very good for eye care.( Not the spicy chutney of course )
Lets see the recipe.

Things Needed :

To Grind :
Coriander Leaves : 3 Bundles.
Green chilly : 10 to 12
 Dry Coconut : 2 to 3 Tablespoons
Salt : 1 To 1 1/2 Tablespoon
Tamarind : 1 Small ball size
Ingh/Asafoetida : a littel
To seasoning :
Mustard seeds : 1 Teaspoon
Ingh : a pinch
Curry Leaves : 6 to 8 leaves
Oil : 1 Teaspoon

Method :

1. Wash and dry coriander leaves and green chilly. Let all the moisture disappear.

2. Now cut green chilly and coriander leaves into small. Grate or cut coconut in to pieces.
3, Grind coriander leaves, green chilly, coconut, tamarind, ingh and salt. Try to dry grind. (Or use very little water to grind). (Grind little quantity at time)

4. Remove from mixi jar and put it in a big bowl. It should be thick.

5. Add mustard seasoning and mix it well.

6. Fill ready "Coriander Leaves Chutney" in a glass bottle once it is cooled.
Serve with curd rice and any other dishes (little quantity) like pickle.

Note :

Adjust the salt quantity according the quantity of the coriander leaves you take. Wash and dry coriander leaves under a fan. Spread it on a plate or tray. (Do not use news papers to dry the leaves. News papers might leave the ink used for printing). Adding green chilly according to your wish. More/less. Adding oil seasoning is also optional. Adding copra/dry coconut helps the chutney tos tay long. Use of coconut also optional. Keep the coriander chutney in the refrigerator. It helps the chutney stay long. You can use boiled salt water to grind chutney. Boil water and add salt. Let it boil and the water reduce to half. Use this water to grind chutney.
Time : 3o minutes
Serving : As you use. 

Spicy Chapati...

This Spicy Chapati/Indian flat bread is done using carrots and ridge gourd peel chutney. You really feel bore to eat chapatis some time. You feel like just giving some alter or change the normal chapati into spicy by adding some or the other ingredients like, garam masala, chilly powder, chat masala etc etc.
Here I have used chutney (which was prepared in the after noon). I mixed about one cup of chutney to the wheat flour and added some spices and prepared the dough.

Its simple and Easy just yummy and these Spicy Chutney chapatis are superb to eat for dinner or even as snack. Be creative and stuff this chapatis with raw veggies and have has a Chapati roll too. (Just an idea for you ).
Strictly do not use any stale or spoiled chutney. It leads to ill health and you might get food poisoning. 
Lets see the recipe now :

Things Needed :

Wheat flour : 2 to 3 cups
Ridge gourd & carrot chutney : 1 Cup
Jeera/ Cumin Seeds : 1 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Salt : Required
Ghee / Oil : 2 to 3 Tablespoons

Method :

1. Take a big bowl. Put wheat flour, chutney, jeera, 1 tablespoon oil, garam masala powder, red chilly powder and salt.
2. Mix all the ingredients nicely and add required water and prepare chapati dough. 

3. Divide the dough into small portion. (a small ball size).
4.Keep 2 to 3 tablespoons of dry wheat flour in separate bowl.
5. Dip a small ball size chapati dough and roll it as chapati.

6. Keep a pan on the fire and heat. Put the rolled chapati and cook on both sides. Sprinkle oil both sides.

7. Remove from the pan and serve hot spicy chapati with a bowl of curd/yogurt.

8. Repeat the same with remaining dough and prepare chapatis. Serve hot and spicy chapatis with a cup of curd/yogurt and any curry you have prepared.

Note 

You can add spices according to your taste. It can be served with any curry you have prepared. Adding little ghee while serving adds to the taste. Spicy chapatis can be served with tomato ketch up or any type of chutney also. Do not use any spoiled or stale chutney. It might upset your health. I have used the chutney which is prepared for lunch and kept the remaining in the fridge just after lunch. The very evening (that day it self), these chapatis are tried.
Time : 30 Minutes
Serves : 3 to 4
Check for chutney recipe in the previous post. 

 Link for Carrots & Ridge Gourd Peel Chutney
Carrots-Ridge Gourd Chutney