Beerakaya Kobbari Chutney is a very tasty and nutritious dish. Ridge gourd is a very good vegetable and coconut also very good for health. This chutney is goes well with rice or idly or dosa. To get a tangy flavour I have added a little tamarind.
Beerakaya Kobbari Chutney Ingredients
Heat 2 tsp oil in a pan and add ridge gourd, green chilies salt, turmeric powder, tamarind and mix well. Fry them until the ridge gourd is little crispy.
Switch off the flame and let it cool down for some time. Take a mixer jar and add coconut and grind it for a fine paste, then add fried ridge gourd and grind it to a
fine paste by adding little water.
Take the chutney in a bowl and keep it aside.
Now heat oil in a small pan and add mustard seeds and cumin seeds, let them splutter for a minute.
Now add urad dal, chana dal, curry leaves, hing, red chilies and fry them for a minute and switch of the flame.
Pour the seasoning on top of the chutney and mix well.
You can serve this as a side dish with rice in main course or in breakfast.