Ridge gourd biologically named as Luffa anguiculata is called as peerkangai in tamil and Torai in hindi.
Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese. It has blood-purifying properties. It contains insulin-like peptides, alkaloids and charantin, all of which act together to lower blood and urine sugar levels without increasing blood insulin levels. It has high beta crotene that is good for eyes. Cellulose in ridge gourd helps to overcome constipation so is good for stomach. It helps to purify, restore and nourish liver as its an antidote for alcohol intoxication. It also aids weight lose.
It is used in skin care treatment against eczema, psoriasis also aids in curing piles. A glass of ridge gourd juice in the morning can help to strengthen your immune system against any infection.
Ingredients for chutney:
1cup finely chopped ridge gourd peel
5-6 shallots
4 tsp any refined oil
2 tsp channa dal
2 tsp urad dal
2-3 whole dry red chilli
1/2 tsp tamarind
2 tsp fresh chopped coconut
1 flake big garlic
1 inch ginger piece
salt to taste
To Temper:
Few curry leaves
1 tsp mustard
Method:
1.Heat 2 tsp of oil in a non-stick kadai, add the ridge gourd peels and shallots,saute on a medium flame by adding salt for 4 minutes. Remove and keep aside.
2. Again add 1 tsp oil and fry one by one ,except tamarind and keep aside till it comes to room temperature.
3. Grind the dhal first then ginger garlic,red chilli, coconut,tamarind and finally add peels and shallots .Add required amount of water to grind.
4.For the tempering, heat the remaining 1 tsp of oil in the same kadhai and add the mustard seeds and curry leaves.
5.Pour the tempering over the chutney and mix well.
Serve it with hot Idlies or as side dish for curd rice and sambar rice.
Ingredients for chutney:
1cup finely chopped ridge gourd peel
5-6 shallots
4 tsp any refined oil
2 tsp channa dal
2 tsp urad dal
2-3 whole dry red chilli
1/2 tsp tamarind
2 tsp fresh chopped coconut
1 flake big garlic
1 inch ginger piece
salt to taste
To Temper:
Few curry leaves
1 tsp mustard
Method:
1.Heat 2 tsp of oil in a non-stick kadai, add the ridge gourd peels and shallots,saute on a medium flame by adding salt for 4 minutes. Remove and keep aside.
2. Again add 1 tsp oil and fry one by one ,except tamarind and keep aside till it comes to room temperature.
3. Grind the dhal first then ginger garlic,red chilli, coconut,tamarind and finally add peels and shallots .Add required amount of water to grind.
4.For the tempering, heat the remaining 1 tsp of oil in the same kadhai and add the mustard seeds and curry leaves.
5.Pour the tempering over the chutney and mix well.
Serve it with hot Idlies or as side dish for curd rice and sambar rice.
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