Turai ki chutney. Turai or ridge gourd is cooked with tomatoes, tempered with mustard, green chillies, garlic and curry leaves and then puréed to get a smooth and tasty chutney. The South Indians use the peel of ridge gourd to make a chutney too! You can use gingelly or sesame oil in this recipe to enhance its South Indian flavours.
Chef Pankaj Bhadouria shares a DIY chutney recipe using Ridge Gourd skin peels. This chutney tastes delicious and can be served with roti or rice. #JayalaxmiDasari #turai #chutney please friends subscribes my channel for more beautiful video and dnt forget to click on bell icon for my latest video notif. While I make a delicious Turai Ki Sabzi from the vegetable, the peels are converted into a lipsmacking South Indian Chutney – Peerkangai Thol Chutney or Ridge Gourd Skin Chutney or Turai Chutney. You can have Turai ki chutney using 18 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Turai ki chutney
- It’s 1 of Turai.
- Prepare 1/2 cup of coriander leaves.
- It’s 2 of garlic cloves.
- It’s 1/2 inch of ginger.
- You need 4-5 of chillies.
- Prepare 1 tbspn of dhanya jeera powder.
- You need 2 tbspn of groundnut powder.
- Prepare 1/2 tsp of sugar.
- Prepare 1/4 tsp of chaat masala.
- It’s 1/4 tsp of sendha namak.
- Prepare 1/2 tsp of lime juice.
- Prepare as per taste of Salt.
- It’s For of tadka-.
- You need 1/2 tsp of cumin seeds.
- Prepare 1/2 tsp of mustard seeds.
- Prepare 5-6 of curry leaves.
- It’s 1/4 tsp of hing.
- Prepare as required of Oil.
The "Thol" in Tamil refers to the skin. Fry the tamarind, green chilies, garlic, cashew nuts, chana dal and transfer to a plate. Sometimes, I think I buy Beerakaya (called Ridge Gourd in English and Turai in Hindi) only because I want to make this delicious traditional chutney with its peel. Called Beerakaya Thokku Pachadi or Beerakaya Pottu Pachadi in Andhra Pradesh and Telangana, this unique chutney is normally eaten with rice and ghee.
Turai ki chutney instructions
- Wash the turai and cut the edges..
- Chop roughly..
- In kadai take 1/2 tbspn oil and saute the turai till golden brown.And let it cool..
- In a grinder add coriander leaves, garlic, ginger, chillies, sugar, salt, senda namak, chaat masala and grind it..
- Add turai to this mixture, groundnut powder and dhanya jeera powder and grind it again..
- Remove it In bowl and keep aside..
- In a small pan. Now let's make tadka. On high flame Add oil, hung, mustard seed, cumin seed, and curry leaves.. let all this pop up in pan. Switch off the gas..
- Pour this tadka on the chutney and RELISH!!!.
Dahi Turai Ki Sabzi Recipe (Ridge Gourd Simmered In Yogurt Curry Recipe) is a creamy gravy which has a yogurt as the base. Ridge gourd is added to lift up the flavor in the gravy. As it is rich in potassium and dietary fibers. The gravy is made like the north Indian Types and finally tadka is added on top with ghee and crackled cinnamon sticks. Beerakai/ Turai/ Ridge gourd chutney is the sweetness of the ridge gourd perfectly complimented with the hot and sour flavors of onions, chillies and tamarin.
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