Wednesday, December 6, 2017

Snake gourd core chutney



Some time back, I had shared a recipe of Snake gourd curry in my blog. I had mentioned then that the core could still be used in another recipe. We will be using the core to make a delicious chutney. Snake gourd core chutney tastes perfect eaten with rice with some coconut oil drizzled on top. You can also serve it with idli or dosas.







This yet another gem of a recipe that my mum taught me. She is amazing with recipes that are super healthy. She tries to use most of the vegetables and fruits. Every day on our daily call, she always talks about all the new things  she tried, kitchen hacks and so many tricks. I am so blessed to have such a great mom who inspires me every single day:)



Lets get started with the recipe now:)

INGREDIENTS:
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
  • Snake gourd core flesh:1/2 cup (separate the seeds out and discard it)
  • Dry red chillies (Byadgi variety) : 4 (adjust according to taste)
  • Urad Dal / Split black gram : 3 tsp
  • Freshly grated coconut : 1 cup
  • Asafoetida / Hing : 1/2 tsp
  • Tamarind : A small piece
  • Salt as per taste
  • Ghee / Clarified butter : 1 tsp 
  • Oil : 1 tsp 
Tempering:
  • Oil : 2 tsp
  • Urad dal : 1/4 tsp
  • Mustard Seeds / Rai : 1/2 tsp
  • Dry red chillies : 2
  • Curry leaves : 6-8

PROCEDURE:
  • Cut the snake gourd lengthwise. Extract the core. Now, separate the flesh surrounding the seeds and discard the seeds. We will be using this flesh for the chutney. You should need about half a cup of this flesh.





  • Heat ghee / clarified butter. When hot, fry the snake gourd core on low heat until the moisture evaporates and the rawness goes away.

  • Heat  1 tsp of oil. Fry the dry red chillies , split black gram and asafoetida until the black gram changes color.

  • Grind the roasted snake gourd core, roasted mixture and coconut in to a smooth paste using a little water. Add salt as per taste.

  • To prepare the tempering, heat 2 tsp oil. When hot, add the split black gram and the mustard seeds / rai and dry red chillies. When the seeds start to splutter, add the curry leaves. Turn off the heat. Add the tempering to the chutney.
  • You can eat the chutney with rice with some coconut oil drizzled on top. You can serve this chutney with dosa or idlis too.

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