I tasted this once when I visited an aunt during my school vacation, it tasted ultimate with Idli. I never had heard about it till then. Very recently I got to know the recipe for this. Goes well with Dosas and Idli.
Ridge Gourd : 2 Nos
Onions : 2 Nos
Garlic : 4 cloves
Green chillies : 4-5 Nos.
Fried Channa Dhal - 3 tbl spoons
Tamarind : 1 table tennis ball size
Mustard seeds : half tbl spn
Cumin seeds : half tbl spn
Urad dhal : 1 tbl spn
Method of preparation: Heat a tbl spn of oil and fry the following spearately for a min each
1.Tamarind 2.Green chillies 3.Garlic 4.Fried Channa Dhal
Now heat a tbl spn oil add Mustard and Cumin seeds once they splutter add chopped onions, once they turn golden brown add the Ridge Gourd fry for 5 min and then add half cup of water till the vegi is cooked.
Add this to the blender along with the other fried ingredients with some salt. Add water if required and grind well.
For seasoning :
Hing/Asafotida : 2 pinches
Oil : 1 tbl spn
Mustard seeds : 1 tea spn
Urad Dhal : 1 tea spn
Cumin seeds : half tea spn
Dry chilly : 1 No.
Heat oil in pan add mustard seeds when they splutter add urad dhal, cumin seeds, dry chilly and 2 pinches of hing. Pour this on the chuttney.
* The thickness can be adjusted as you like. For mixing with rice make it a little watery.
* As the vegi is little sweeter in nature, add an extra chilly than the usual which would take out the sweetness from the dish.