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 Peels from ridge gourds
- 1/2 cup Grated Coconut
- 1.5 tbsps Urad Dal roasted
- 2- 3 nos Green Chillies
- 1 ball Tamarind (marble-sized)
- 3/4th tsp Salt or as per taste
- 1 tsp Oil, for stir-frying the peels
- Garlic, to taste optional; omit for the festival version
For Nesal/Tadka
- 1 tsp Urad Dal
- 1 tsp Mustard Seeds
- 1 nos Byadagi Chilli
- 1 Sprig Curry Leaves
- Oil, as needed for the optional tempering
Instructions
Method
- Dry-roast the urad dal for grinding if it is not already roasted. Scrub the ridge gourds thoroughly, then peel them. Reserve the peels for the chutney.
- Heat 1 tsp oil and stir-fry the peels for 2–3 minutes. Add salt and fry for another minute. Set aside to cool for a bit.
- Grind the stir-fried peels with the grated coconut, green chillies, tamarind and roasted urad dal to a smooth chutney, adding a little water as needed. Add the optional garlic if using.
- Serve as it is, or prepare the optional tadka. Heat a little oil, add the mustard seeds and urad dal, and let the mustard seeds splutter and dal turn golden. Add the curry leaves and dried Byadagi chilli, then pour over the chutney.
- Serve with lunch or dinner. I like it alongside peere kodhel and happala papad.
Notes
- Reduce the green chillies if a milder chutney is preferred.
- I often make this for festivals when we skip onion and garlic, so the main version is without garlic. It can be added if desired.
- The roasted urad dal used for grinding can be replaced with roasted chana dal or peanuts.
- The same approach can be used for pumpkin, carrots, radish, beetroot or a mix, as variations.
- The peels can be blanched instead of stir-fried. My preference is to stir-fry because it removes the raw taste better.
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.