Beerakaya Kobbari Chutney - Ridge Gourd Coconut Dip

Today my breakfast menu is dosa and so have planned for coconut chutney. When I opened my refrigerator for coconut, to my surprise (it is quite usual for south indians to stock coconut) it is running short. I was then wondering what chutney to make, and then my eyes went onto the ridge gourd, which is sitting alone in the refrigerator.

Ooh... I got an idea.

Ingredients
1 ridge gourd chopped
2-3 tbsp chopped fresh coconut
2 tbsp chana dal (split chick peas)
1 tsp urad dal (split skinned black gram)
1 tsp jeera (cumin seeds)
2-3 green chillies (adjust to taste)
1 tsp tamarind pulp
2 tbsp roasted chana dal
3 cloves garlic
Few curry leaves
1 tsp oil
Salt to taste
For tempering (optional):
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal
a pinch of hing (asafoetida)
Curry leaves
1-2 red chillies

Method

• In a pan, add oil and fry chana dal, urad dal, jeera, garlic.
• Add curry leaves, chopped green chillies, ridge gourd, saute a little and cook covered.
• In a blender, add sauteed mixture, coconut, roasted chana dal, tamarind, salt and grind it to a smooth paste by adding little water. Remove into a serving bowl.
• In a small pan heat oil for tempering. Add red chillies, mustard seeds and allow to splutter. Add urad dal, hing and fry. Add curry leaves and turn of the heat. Pour the tempering over the chutney.

This went really well with the dosas.