Peerkangai / Ridge gourd chutney/Kadayal

 I got this recipe from my dearest friend. Like any other day when I asked her whats for dinner she said peerkangai kadayal. That's how I know about this recipe. I always look for varieties for Idly/Dosa side dishes. This one came out soo good and I am definitely going to keep this recipe. This is a one pot recipe and goes very well with tiffins.

Cooking Time - 20 minutes
Serving Size - 2-3 People

Ingredients:

Ridge gourd - 1 large - Skin Off
Potato - 1 - Diced
Onion - 1/2 cup
Tomato - 1 medium sized- chopped
GreenChilly - 1
Chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Tamarind paste - 1 tbsp
Salt as needed

For Seasoning:

Sesame Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Urad dal - 1 tsp
Red Chilly - 1
Curry Leaves - 1 string

Version 1

Steps: 

1. In a pressure cooker, add Ridge gourd, potatoes, onion, tomato, green chilly, chilly powder, turmeric powder, salt, tamarind paste and 1 cup of water. Cook for 1 whistle.

2. Once the pressure is released, mash everything with a masher.

3. In a pan heat oil and add mustard seeds, cumin seeds, urad dal, red chilly and curry leaves. Once everything is spluttered add it to kadayal/curry

4. Boil it for 3 minutes and keep it in low flame for 2 minutes.

5 Garnish with Cilantro

Version 2

Steps:

1. In a pressure cooker, add Ridge gourd, potatoes and 1 cup of water. Cook it for 1 whistle.

2. Once the pressure is released and cooled down. Mash it with your hand or pulse it in mixie.

3. In a kadai, add oil and all the seasonings. Once spluttered, add onions and cook until it become translucent.

4. Add green chilly, tomatoes, chilly powder and turmeric powder. Cook until it turns mushy.

5. Add the mashed veggies to it.

6. Add tamarind paste and boil it for 10 minutes.

7. Keep it in low flame for 5 minutes and garnish with cilantro.

Enjoy it with Idly/Dosa!