Peere da choli/sippe da chutney or Ridge Gourd Peels chutney. The same recipe can be followed for pumpkin, carrots, radish, beetroot or mix of all as well. You could call this a ‘best out of veggie waste’recipe.
We make this chutney when we prepare the comforting Peere Kodhel as the main curry which goes well with a side of some spicy peels chutney and Happala papad. Do try it.
The only part to keep in mind is to scrub the veggies really well before peeling and stir-fry before grinding it, as it removes the ‘raw’ taste better than when you blanch or boil it.
Peere da choli/sippe da chutney
Peere da choli/sippe da chutney or Ridge Gourd Peels chutney.
Ingredients
- 2 nos Ridge Gourd
- 3/4th cup Grated Coconut
- 1.5 tbsps Urad Dal
- 2- 3 nos Green Chillies
- 1 ball Tamarind (marble-sized)
- 3/4th tsp Salt or as per taste
For Nesal/Tadka
- 1 tsp Urad Dal
- 1 tsp Mustard Seeds
- 1 nos Byadagi Chilli
- 1 Sprig Curry Leaves
Instructions
- Dry roast the urad dal from the first set of ingredients
- Scrub and peel the ridge gourds. Use the flesh for a Peere Kajipu.
- Take a tsp of oil and sauté the peels for 2 -3 miutes, Add a little salt and sauté for another minute. Take off the flame an cool down.
- Grind the cooled peels, with coconut, tamarind, green chillis and roasted urad dal with very little water. you can add a small pod of garlic too. Check seasoning. Pour it into a bowl.
- Prepare the tadka. Heat oil and add the mustard seeds and uad dal. Once mustard seeds start to sputter, add the curry leaves and the red chilli. Pour this tadka over the chutney and mix. Best served with lunch and dinner.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @parinita.s on Instagram and hashtag it #PulimunchiKitchen.