Mar 16, 2015

Peerkangai Chutney / Ridgegaurd Chutney

Peerkangai Chutney / Ridgeguard Chutney is a healthy sidedish for idly,dosai and roti too.Ridgeguard is an excellent blood purifier,cure for cancer,benificial for diabetes,aiding weight loss,anti-inflammatory,anti-biotic,fortifying the immune system etc.;
How To Select ?
Take deep green colour ridgeguard which is free from spots,scars.

I came to know Peerkangai chutney through my MIL.It tastes well with idly,dosai.Nowadays i prepared often by two ways.Sometimes without skin and rarely with skin.I personally love to eat this chutney without skin and refrigerate it the peeled skin and next day i prepared Peerkangai Thol Chutney / Ridgeguard Skin Chutney..Here,am posting two versions of peerkangai chutney with / without skin.

Peerkangai Chutney Recipe :
Thats it : Wash / Cut Peerkangai - Fry ings. - Seeding
Cooking Time : 15mins
Serves : 2 Persons

Ingredients :
Peerkangai / Ridgeguard - 2Cups (1 medium sized)
Small Onion - 10
Red chilli / Green chilli - 1
Tamarind - 3Pinches
Coconut - 1/4 Cup

Seeding :
Oil - 2tsp
Mustard - 1tsp
Urad dhal - 1/2 tsp
Asafoetida / Perungayam - 3Pinches 
Curry Leaves - 1Sprig

Preparation :
1.Wash Peerkangai under running water.Cut head and tail part.Peel the raised skin lines of peerkangai and discard it.
2)Now peel off the whole skin of peerkangai and reserve it.Cut peerkangai as small cubes.

3)Peerkangai Chutney With Skin : It Looks Green Colour.
(I cooked this chutney in microwave oven so i used glass bowl,you can follow the same procedure by stove-top method)

i)Add oil in a bowl,microwave it for 30secs.Now add small onion and cook for 1.30mins then add peerkangai cubes and skin ,cook for 2mins.Then  red chillies/green chillies,tamarind,coconut and microwave it for 2mins.Now it cooked well and shrinked in size.Cool down.
ii)Grind it as smooth paste with salt and required water.
Now heat a seeding pan and add oil,mustard ,after it splutters,add urad dhal then asafoetida,Curry leaves,add it to the chutney.

Peerkangai Chutney With Skin is Ready ...!!!

4.Peerkangai Chutney Without Skin : It looks Red colour
i)Cut peerkangai as small cubes.(Reserve the peeled skin under refrigeration for next day use)
ii) Add oil in a heat pan,then onion,red chilli/green chilli and fry for 2min till onion browns.Now add peerkangai cubes and fry for 1min and cook for 2mins with covering the lid till then add coconut,tamarind ,fry for 1min.Switch Off the flame.
 iii)Cool down and grind it as a paste with salt and required water.Add seeding to the chutney.

Peerkangai Chutney Without skin is Ready...!!!

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