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Doodhi Chutney
| Main ingredients | Bottle gourd (doodhi), Turmeric powder, Fresh coriander leaves, Scraped fresh coconut, Garlic, Green chillies, Tamarind, Oil, Mustard seeds, Split skinless black gram (dhuli urad dal), Split Bengal gram (chana dal), Curry leaves, Dried red chillies |
| Cuisine | Indian |
| Course | Pickles Jams Chutneys |
| Prep time | 20-25 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 300 grams bottle gourd (doodhi), peel, remove seeds and chop roughly
- Salt to taste
- ¼ teaspoon turmeric powder
- 1 cup fresh coriander leaves
- ¼ cup scraped fresh coconut
- 2-3 garlic cloves
- 3 green chillies
- A small lemon sized tamarind ball
- Tempering
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon split skinless black gram (dhuli urad dal)
- 1 teaspoon split Bengal gram (chana dal)
- 1 sprig of curry leaves
- 2 dried red chillies
- To serve
- Idlis
Method
- Heat sufficient water in a non-stick deep pan, add bottle gourd, salt and turmeric powder and mix well. Cook for 8-10 minutes.
- Drain the bottle gourd into a large bowl and allow to cool down to room temperature.
- Transfer the cooled bottle gourd into a mixer jar, add coriander leaves, coconut, garlic, green chillies, tamarind, salt and ¼ cup water and grind to a fine paste. Transfer the chutney into a serving bowl.
- To make the tempering, heat oil in a small pan. Add mustard seeds, split skinless black gram and split Bengal gram and sauté till golden brown. Add curry leaves and dried red chillies and saute for a few seconds.
- Pour the tempering immediately over the chutney and serve with idlis.
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