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Tuesday, August 5, 2008

Ridge Gourd/Turai/Beerakaya Chutney:
I know some varities of cooking Beerakaya. I used to cook it in every week. It has lot of health benefits as well as maintaining good health based on our diet. We, tamilians used to cook it with coconut for kootu and chutney. I used 2 tablespoon of shredded coconut for beerakai kootu as coconut has high in cholestrol.

Its nutrition labels:
Ridge gourd: Low in Saturated Fat, and Cholesterol. High in Dietary Fiber. Suitable for maintaining optimum health and weight loss.
Peanuts: High in protein and dietary fiber.
Cashewnut: Fat and less protein.

ridge gourd - 1 medium
sambar onion - 1 cup or onion - 1
peanuts - 1/3 cup or podukkadali - 1/3 cup
cashewnuts - 1/4 cup
tamarind - lemon size
garlic - 8
green chilly - 4 or jalepeno pepper - 1
mustard seeds - 1/2 tsp
pepper - 1 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1 tsp
urad dhal - 1 tbsp
curry leaves - few
redchilly - 3
hing - 2 pinch
For cooking:
Peel the ridgegourd and chop into cubes. Heat 2 tbsp of oil in a kadai. Fry tamarind in low flame to make sure its color shouldnt change and keep aside. In the same oil, fry cashewnuts and peanuts in medium flame and keep aside. Then fry garlic with the same oil and keep aside.
In the same kadai, add mustard seeds and pepper. Fry onion till transparent and add ridge gourd and cook it with little water to soften.
Blend it with tamarind, peanuts, cashewnuts and garlic with salt and little water to smooth paste like chutney.
Heat 2 tbsp of oil and do the above seasonings and pour it into the ridgegourd chutney. Serve it with plain rice and ghee, ghee rice, any rotis. It tastes heavenly with rice and ghee. It has sweet and sour condiment.
Note: To get more spicy chutney, use Jalepeno peper.
Green chilly can also replaced it with more pepper.


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