Peerkangai Nilakadalai Chutney

Peerkangai Nilakadalai Chutney (1)

Recipe for Peerkangai Nilakadalai Chutney / Ridge Gourd Peanut Chutney, a simple and tasty everyday chutney for idli and dosai. Recipe with video.

Here is a simple everyday chutney made with ridge gourd, peanuts, and spices. This goes well with idli and dosai. Can be had with rice too.

For the ridge gourd, I don’t peel the skin. I only remove the ridges with a vegetable peeler as they can be a little fibrous. If it’s a young ridge gourd, I just chop them and don’t even peel the skin. The skin tastes delicious too.

Country tomatoes are preferred for this recipe as the tangy flavour works really well in this chutney.

Adjust the green chillies according to your taste. This chutney tastes good if made on the spicier side.

Here are the things you can buy online for making this recipe
Pre-Seasoned Cast Iron Skillet, 10-Inch https://amzn.to/3Z2lH4G
Serrated Knife Set https://amzn.to/3HN9M3D
Heavy Duty Indian Mixie https://amzn.to/3GptNKD

Here is the video of Peerkangai Nilakadalai Chutney | Ridge Gourd Peanut Chutney Recipe | Simple Chutney For Idli And Dosai

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peerkangai-nilakadalai-chutney-1-3

Peerkangai Nilakadalai Chutney

Recipe for Peerkangai Nilakadalai Chutney / Ridge Gourd Peanut Chutney, a simple and tasty everyday chutney for idli and dosai. Recipe with video.

  • Total Time: 20m
  • Yield: 4 servings 1x

Ingredients

Scale

For The Chutney

3 teaspoons gingelly oil (divided)
3 tablespoons groundnut/peanuts
1 teaspoon chana dal
5 cloves garlic
4 green chillies
1/4 inch piece tamarind
1 sprig of curry leaves
1/2 cup onion, chopped
2 tomatoes, chopped
250 grams ridge gourd, lightly peeled and chopped
1/4 teaspoon turmeric powder
3/4 teaspoon salt
1/2 teaspoon jaggery
2 sprigs of coriander leaves

For Tempering The Chutney

1 teaspoon gingelly oil
1/4 teaspoon split urad dal
1/4 teaspoon mustard seeds
1 sprig of curry leaves
2 dried red chillies

Instructions

For the chutney

Take a heavy pan and add a teaspoon of oil. Add the groundnut, chana dal, garlic, green chillies, tamarind, and curry leaves. Roast on a low flame till golden. Remove the roasted ingredients from the pan and set aside on a plate to cool.
In the same pan, add the rest of the oil. Add the onions, tomatoes, ridge gourd, turmeric, and salt. Mix well. Cover the pan with a lid and cook for 10 minutes till the veggies are cooked and soft.
Finally, add a little jaggery and coriander leaves. Saute for a few seconds.
Set aside to cool a bit.
Transfer the peanut mixture to a heavy-duty blender and pulse several times to grind it to a coarse powder. Once the mixture is ground to a coarse powder, add the veggie mixture and grind again. Grind to a coarse texture. Do not grind to a fine paste.

Tempering the chutney

Heat oil in a small kadai and add the urad dal, mustard seeds, curry leaves, and dried red chillies. Let the mustard seeds crackle. Add the tempering to the chutney.

Serve with idli and dosai. It tastes good with rice too.

  • Author: Suguna Vinodh
  • Prep Time: 5m
  • Cook Time: 15m

Keywords: Peerkangai Nilakadalai Chutney

2 thoughts on “Peerkangai Nilakadalai Chutney”

  1. The chutney tasted soo good Kannamma! My family loved it.. thank you for the wonderful recipe!






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