Thursday, March 12, 2009

Heerekai Sippe Chutney

1/4 cup skin of Ridge gourd (heerekai sippe)
1/2 cup frozen/fresh grated Coconut
1/2 tsp Sesame seeds
2 red Chillies
grape size Tamarind
Salt to taste

2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
1 Garlic clove
3 Curry leaves

  • Chop up the skin into medium length
  • Add chopped skin and about 1/4 cup of water in a vessel and cook until tender
  • Heat a small pan with few drops of oil, sesame seeds and red chillies in a medium heat. When sesame seeds to splatter or color slightly changes, remove from heat
  • Grind coconut, salt, tamarind, cooked skin, roasted sesame seeds and red chillies into smooth paste. Add little water (around 5tbsp) {For frozen coconut use hot water}
  • Heat a pan with oil, add mustard and garlic. Once mustard starts to splutter add curry leaves. Add seasoning to chutney.
  • Serve it with dosa or idli
Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Ridged gourds -
  • Low in calorie and carbohydrate.
  • Contains iron, vitamin C, sodium, zinc and potassium

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