Carrots-Ridge Gourd Chutney

Chutney is always a spicy side dish and it goes well with almost all the main dishes. It can be a breakfast, lunch, snack or even dinner time, yummy chutney will be always a good side dish. It goes well with Vadas (fritters), idli, dosa, chapatis or even any type of rice too. It can even be a good spread on bread or buns.

Preparing chutney is an easy task. We have so many varieties of chutneys and vegetable peels also used for chutney. Here is such one kind of chutney which is prepared from carrots and ridge gourd peel. One must prepare and njoy to know the joy of having these chutneys. People from Udupi (Dakshina Kannada) and Malnad side are experts in preparing different varieties of chutneys.
I have used ridge gourd peels, carrots, coconut and some spices to prepare chutney. I have used this chutney and prepared chapati which has come out well and it is nice to have spicy chapatis. (My next Post).
Lets see some benefits of having Ridge Gourd in our diet.
Ridge gourd is low in cholesterol and saturated fats. It is high in Vitamin C and very good dietary fiber. It contain minerals like iron, manganese and magnesium. It is also used for weight loss. Ridge gourd is an excellent blood purifier. It helps to cure jaundice. It is also very good for people who suffer from diabetes. It contain very good amount of anti - inflammatory and anti biotic properties. It is very good for our immune system and very good remedy for acidity and ulcer.

Lets see the recipe now

Things Needed : 

Carrots : 2
Ridge gourd peel : 1 Bowl.
Coconut : fresh and grated : 1 cup
Green chilly : 3
Coriander seeds : 1 Teaspoon
Tamarind : Small marble size
Salt : to taste
Ingh : a pinch
Mustard seasoning : 1 Teaspoon ( oil (1 teaspoon), mustard seeds 1/2 teaspoon, ingh a pinch and curry leaves, 5 to 6 or more.

Method : 

1. Wash and remove the outer skin of carrots, cut the.
2. Now put ridge gourd peels, cut carrots, green chilly, coriander seeds, tamarind and salt in a small bowl.

3. Add a pinch of ingh and turmeric powder. Add 1/4 cup of water and pressure cook it. ( 5 to 6 minutes). Leave it for cooling.
4. Grate coconut and grind cooked ridge gourd peels, carrots and spice mixture with very little water. (along with vegetable cooked water).

5. Remove from the mixi jar to a serving dish.

6. Add mustard seasoning and serve with the main dish as one of the side dish.

Note:

Pressure cooking carrots and ridge gourd peels helps to soften the vegetables. Use of chilly is always optional. (red or green/ less or more). Use of coconut oil is also optional. Wash the vegetables thoroughly before using.
Time : 20 minutes
Serves : 4 to 5

Ridge gourd- Sesame Chutney

Chutney is a side dish and we can prepare many types of chutneys. Chutney is normally one of the side dish and goes well with Plain rice, any mixed masala rice, with roti, chapati, dosa idli etc.
We especially South Canara side people do prepare chutneys from peel/ the outer layer of many vegetables. Here is such one of the chutney and it can be prepared easily and it is 100% yemmy and healthy chutney.  I have used Ridge gourd peel, Kesu leaves stem (Colocasia leaves) (optional), Sesame seeds and  Coconut.

Let us see some benefits of Sesame seeds:
Sesame seeds are one of the oldest condiments known to man. They are excellent source of copper and very good source of manganese, calcium, magnesium, iron, phosphorus, vitamin B1,zinc, and dietary fiber.It also contain the beneficial fiber called Lignans.Sesame seeds are rich in quality vitamins and minerals. They are very good sources of B complex vitamins. Sesame seeds are full of high quality protein. Sesame seeds contain magnesium and other nutrients. and also improve plasma glucose in hypersensitive diabetics. They help to reduce blood pressure. They help to lower Cholesterol and good for digestion since the high content of fiber in sesame seeds help to digest the food. They are very good for healthy skin. The high content of zinc in sesame helps repair the damaged body tissue. Having so many good qualities of sesame seeds needs to be added in our daily diet.

Here is a spicy " Ridge gourd- Sesame Chutney"  which can be prepared easily and as I said this dish can be served as side dish with main dish. It will be surely loved by the whole family and fits the taste of all age group. 

Things Needed :

Ridge gourd skin. ( Outer layer) :  2 Cups
Sesame Seeds : 2 Table spoons.
Red chilly : 5 to 6
Coriander seeds : 1/2 Tea spoon
Green Chilly
Turmeric powder : a pinch
Coconut : 1 Cup
Tamarind : Small marble size
Salt : required
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Curry leaves : 1 Handful

Method :

1. Wash and remove the edges or scratch out the edges and wash the ridge gourd again. Remove the outer skin and cut it into small. Cook them in a pressure cooker with little water, salt, tamarind, turmeric powder, green chilly and coriander seeds. Let it cool.

2. Roast or fry sesame seeds till they are brown (pop up) with red chilly, curry leaves and ingh.

3. Grate coconut.
4. Grind cooked and cooled ridge gourd skin, roasted or fried sesame seeds, coconut with little water.

5. Add salt if required. Remove Chutney from the liquidizer. (Mixi) to  a serving bowl.

6. Add mustard seeds- curry leaves ingh spurt to the chutney and serve with the main dish you have prepared.

Note :

I have also added Colocasia leaves stems while cooking ridge gourd skins. we can also use only colocasia stems and prepare this chutney. It is purely optional. It adds to the flavour and fully fiber.
Adding more or less chilly is also optional. You can add thin cut onions just before serving chutney. (optional).

Time : 15 Minutes.
Serves : 4 to 5  
  My next recipe will be Raagi - Jolada Rotti using this spicy chutney.  ( Finger Millet + Millet   Flour Rotti ).

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 Sambaar 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

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

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

Rava-Ridge Gourd Dosa ( with Patrode dough)

Ridge Gourd Rava Dosa is an authentic taste dosa, done with Patrode dough. Patrode is one of the traditional dish from South Canara, Malanadu and Coastal area of Karnataka/India. You can say it is a signature dish of South Canara.

Preparing Patrode dough we normally use rice, a bit of Methi seeds, Urid dal, coriander seeds, jeera/cumin seeds, tamarind, turmeric powder, fresh coconut, jaggery and salt. Here I have used Medium size rava instead of rice. So need to soak rice. Grind all the spices and add rava ( no roasting or frying), mix it well and the dough is ready.
It is quick, simple, yummy, spicy and healthy and surely fit into all age group.
Let us see the recipe now :
Things Needed: 
Ridge Gourd : 3 to 4
Rava (medium size): 2 Cups
Wheat flour: 1 Table spoon
Coconut: 1/2 cup or 2 Table spoons.
Coriander seeds: 3 Table spoons
Jeera(cumin seeds): 1 Tea spoon
Red chilly: 6 to 8
Asfoetida or Ingh: a pinch (1/4 Tea spoon if it is a powder form)
Tamarind Pulp: 1 Table spoon
Jaggery: 2 to 3 Table spoons
Salt : to taste
Turmeric powder: a little
Oil: 1/2 cup.

Method:
1. Wash Ridge Gourd and remove the edges and remove the skin of the ridge gourd. (Outer skin of the ridge gourd can be used for preparing chutney or dal).
2. After removing the outer part, cut the ridge gourd in to circle and keep the pieces aside.
3. Grind fresh coconut, tamarind pulp, turmeric powder, coriander seeds and jeera using little water. Add jaggery  to the dough and keep it aside.
4. Now take a big bowl and put rava and wheat flour. Add ground coconut mixture and mix it nicely. Add required water. (Thee dough should be like idly batter).
5. Add salt to the prepared dough. Mix it nicely.

6. Now keep a dosa pan on the fire. Heat and sprinkle oil on the pan. Dip cut ridge gourd circle shape pieces in Rava - spice dough and arrange it on the pan in circle shape joining one another. Sprinkle 1 more spoon of oil on the top and cook for 1 minute on medium heat.
7. Now turn the dosa on the other side and cook for 1 minute. See that it does not get burnt.
8. Serve Ridge Gourd Rava dosa with a spoon of butter on the top of hot dosa.

Note:  Cook on medium flame to get the best result. You can add more jaggery if you like sweet taste. See that dough is not watery.  If it becomes watery add a table spoon of wheat flour. This can bind the dough nicely. Use a tender ridge gourd. You can also try with capsicum or onion or cabbage, using the same dough.

Serves : 3 
Time : 30 Minutes.              

Ridge Gourd - Wheat flour Spicy Dosa.

Ridge Gourd/ Heera Kai ( In Kannada language) is one of the traditional dosa from South Canara. Usually it is prepared using raw rice, coconut and some spices.

Ridge gourd is cleaned and outer layer is removed and then cut into circled shape. These pieces are dipped in spicy rice flour content and then arranged in circle shape on the hot tava. Both sides should be cooked well on medium and low flame. (The vegetable should be cooked well and it should be soft). This is the way we prepare Ridge gourd dosa.
Here is a twist. I wanted to give a healthy turn and used wheat flour instead of rice. I also have used littel rava/semolina for binding the flour well. Used some rasam powder and jaggery. The dosa was so yummy.
It is easy and quick.  Hot Spicy Ridge gourd dosas are best to eat.
 You can prepare them for breakfast or snack or for dinner.
Lets see the recipe Now:
Things Needed :
Ridge Gourd : 2 to 3.
Wheat flour : 2 cups.
Rava ( Samolina or Sooji) : 2 Table spoons.
Coconut : 2 Table spoons.
Rasam powder : 3 to 4 Tea spoons.
Jaggery : 2 to 3 Table spoons.
Salt : Required.
Ingh : A little
Turmeric Powder : a pinch.
Tamarind pulp : 1 Table spoon.
Water : Required.
Oil : 1/2 cup.

Method :
1.  Wash and remove the edges from  Ridge gourd and remove the skin properly  from Ridge gourd and slice them thin and keep it  aside. Soak tamarind and squeeze out the pulp.
2  Mix Wheat flour, rava, tamarind pulp, salt, rasam powder, turmeric powder and grated coconut and jaggery  together. Add required water and prepare dosa dough. It should be thicker than dosa dough.

3.  Add required water and make dough (Little thicker than  Dosa consistency).
4.  Now keep a pan on the fire . Heat and spread a spoon of  oil.
5.  Dip each slice of  ridge gourd piece into wheat flour mixture and arrange it on the tava in circle shape.

 6. Spread little oil on the top and cook. (Cover dosa so that it cooks faster).
7. Turn the other side and cook for a minute.

8.Serve hot and spicy Ridge gourd dosa when it is hot.
9. Repeat the same with remaining dough and ridge gourd pieces.
   Add fresh butter on the top of ridge gourd dosa and serve.

Note :
Slice Ridge gourd in to thin pieces so that it cooks soon. You can add less or more jaggery as you wish. Cooking on the medium and low flame will give a good result. You can use ready M.T.R. rasam powder instead of home made Rasam powder. You can grind coconut, rasam powder, tamarind with little water. Mix wheat flour to this spicy coconut mixture and prepare dough.
Time : 40 Minutes. (The whole process).
Serves : 3 to 4  

Ridge Gourd Chutney & Poooris.

Ridge Gourd/Heerekai is one of the healthy vegetable and it is loaded with minerals and vitamins.
Ridge gourd is used in many dishes. Ridge gourd chutney is one of the healthy dish that we can prepare using its outer layer/Peel.
Here I have tried Ridge gourd chutney and it is simple and yummy. This chutney can be eaten with chapatis, pooris, any type of rotis or even bread. It goes well with plain rice.

Let us see the recipe Now.
Ridge gourd chutney can be done in many types. You can roast dals and add cooked ridge gourd peels and grind it with coconut. The other way is also the same but no dals are used here and green chilly is used instead of red chilly.
Here I have used Green chilly and prepared this chutney.

Things Needed for Chutney :

To Cook :
Ridge gourd skin: 1 Cup .
Green chillies :  2 to 3
Tamarind : 1 Tablespoon.
Salt : to taste.
Ingh or Asafoetodia  : a pinch.
Coriander Seeds : 1 Tea spoon.
Turmeric powder : A pinch
To grind :
Coconut : 1 cup.
Cooked ridge gourd mixture.
To season :
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 4 to 5
Ingh/Asafoetida : A little

Method : 

1. Wash and remove the edges from the ridge gourd and wash again. Wash green chilly.
2.Now remove the peels of ridge gourd and cut it into small pieces.
3. Cook them with 1/2 teaspoon of coriander seeds, green chilly, salt, tamarind and turmeric powder.
4. Let it cook till soft. Remove it from the pan and let it cool.
5. Grate coconut and grind cooked ridge gourd mixture with little more salt.
6. Remove it from the mixi jar and put it in a serving dish.
7. Season with coconut oil, mustard seeds, asafoetida and curry leaves.
8. Serve with your choice of main dish or one of the side dish.

 Note : 

Use of any cooking oil is optional. Use of more spice is optional. Cook the peel till they are soft.  Fresh coconut should be used to get good and healthy chutney.
Time : 15 Minutes.
Serves : 2 to 3 

You can prepare Pooris from Ridge gourd chutney..Here is a recipe of  Yummy Pooris.

Pooris from Ridge gourd Chutney.
Ridge gourd Chutney: : 1/2 cup.
Wheat flour : 2 cups.
Jeera : 1/2 Teaspoon.
Salt : to taste.
Oil : 1 cup . ( To fry).

Method :
1. Put Ridge gourd chutney, jeera, salt, wheat flour and mix it well.
2. Add required water and prepare dough.
3. Keep a pan and add oil. Let it get hot.
4. Now divide the poori dough into small portion and turn then as round ball.
5. Just apply a drop of oil and roll it as round.
6. Fry these pooris in hot oil on both sides.
7. Remove it from the oil and put it on a kitchen tissue.
8. Repeat the same with remaining dough.
9. Serve hot pooris with a cup of curd or your choice of side dish.

Note :
Do not add much water to the dough while preparing the dough.
Do not add any ghee or oil since coconut has the oil substance .
Fry the pooris on medium heat to get the good result.
Do not use any stale chutney since it gives a foul smell and it is not good for health.
You can use garam masal powder or red chilly powder to the mixture  while mixing the dough.  It gives a different taste and remember lots of spice is not good for health too.
2 to 3 serves.

Ridge Gourd Jeera Huli...

Ridge gourd/Heerekai is one of the best Indian vegetable which is full of fiber, minerals and vitamins. You can prepare so many varieties of dishes using Ridge gourd. I have prepared jeera huli/using cumin seeds and coconut.

Jeera Huli goes well with almost all the main dishes like plain rice, chapatis, rotis, dosa or idli. It is easy to prepare and a quick dish that can be done in 10 minutes. Ridge gourd jeera huli is one of the traditional dish from Udupi./Dakshina Kannada.
No onion OR No garlic is used here.
Let us see the recipe now :

Ingredients :

To Cook:

Ridge gourd : 2 .
Green chilly : 2 to 3
Ginger : 1 Tablespoon.( grated).
Coconut : 1/2 cup.
Jeera : 1/2 Tea spoon.
Salt: To taste.
To season : 
Mustard seeds : 1/2 teaspoon.
Urd daal: 1/2 teaspoon
Curry leaves
Coriander leaves: 1 Tablespoon. ( cut leaves).
Coconut oil .  1 Tablespoon.
To add :
Methi seeds: 6 to 8.
Turmeric powder:  a pinch.
Salt : As required

Method :

1. Wash and peel the edge of ridge gourd and remove the outer layer. (Outer layer can be used for chutney).
2. Cut ridge gourd into small pieces. Wash and cut green chilly and curry leaves. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
3. Grind coconut, ginger, and jeera together adding little water to it.
4. Grind nicely till paste and remove from the jar. Keep it aside.
5. Keep a big pan on the fire. Put oil and heat. Put mustard seeds and urd daal
6. Let the mustard seeds spurt. Add curry leaves and cut green chilly and add cut ridge gourd pieces. 7. Add turmeric powder and fry on low flame. ( 1 to 2 minutes). Add required water and cook on medium flame.
8. Let ridge gourd pieces turn soft. Add required salt and ground coconut mixture. Mix it well and cook for 3 to 4 minutes.
9. Shift the ready curry to a serving dish, add coriander leaves and serve with your choice of main dish.

Note: 

Ridge gourd pieces should be cooked well. Adding a handful of moong dal to ridge gourd makes the curry thick. Taste different.
You can also add other vegetables like carrots, beans etc. No need to add onions or garlic.
The curry consistency should be thick. Adding more coconut makes the curry thick. Adding a spoon of ghee adds to the taste.
Time : 10 Minutes
Serves : 2 to 3 

Sorekai Kootu (Doodi or Lauki or Bottle gourd) ( Pepper Kootu)

Sorekai /Bottle gourd/Lauki Kootu is one of spicy and tasty side dish. Kootu is a side dish prepared using vegetables and little spice. I have seen my friends preparing this type of kootu with varieties of vegetables.

I have used bottle gourd, Ridge gourd as vegetables, channa dal, pepper pods, curry leaves, ingh and byadagi chilly as spices. This type of Kootu is very famous dish of Iyengars.
This Sorekai and Ridge gourd pepper Kootu is one of the Iyengars signature dish that I learnt it from our close Iyengar friend. Strictly do not use onions or garlic to this Kootu Curry.
Let us see the recipe Now :

Ingredients : 

To Cook :
Sorekai/Bottle Gourd : 1 ( Medium sized)
Heerekai/ Ridge Gourd
To Dry roast /fry 
Channa dal : 1 Teaspoon
Pepper Pods : 5 to 6
Red chilly : 2
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8 leaves
Oil : 1 Teaspoon ( Optional)
To Grind :
Dry roasted /Fried spices
Coconut : 3 to 4 Tablespoons. ( 1/2 Cup)
For Tempering / Seasoning
Oil /ghee : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : A pinch
Curry leaves : 6 to 8
Red chilly ( Any variety ): 1
To Add :
Turmeric powder : A little
Salt : As required

Method :

1. Wash and remove the outer layer /peel off  of bottle gourd and Ridge Gourd.
2. Cut it into small pieces and cook with required water till soft. Grate coconut and keep it aside.

3. Keep a pan on the fire and dry roast /fry channa dal till they turn golden brown.
4. Add red chilly and pepper pods to it and fry for 1 minute.
5. Put off the gas and add curry leaves and ingh. Add grated coconut.

6. Grind fried ingredients with coconut. Add required water to grind. Shift the ground mixture to a bowl.
7. Now keep a pan and add cooked bottle gourd and ridge gourd pieces. Add turmeric powder and salt.
8. Add little water and let it boil for 2 minutes.
9. Add ground coconut spice mixture and mix it well. Let it cook for 2 to 3 minutes.

10. Shift the kootu a serving dish. Add tempered mustard seeds mixture to the curry and mix it well.
11. Add washed and cut coriander leaves and mix it well.
12. Serve with the main dish you have prepared.

Note :
Use of other vegetables like, carrots, beans, clustered beans is optional. Use of chilly/Chilly powder is optional. Using red byadagi chilly adds to the taste. Use of ghee to temper the kootu adds to the taste. Pepper pods are good for health. It helps to digest the food well. Do not use onions or garlic to this kootu. It may spoil the original taste.
Time : 30 Minutes.
Serves : 3 to 4 ..