Ridge Gourd Chutney Recipe (Heerekai Chutney) is a healthy and tasty chutney made using ridge gourd pulp and a few other spices. Ridge gourd is known as turai in Hindi, Heerekai in Kannada, beerakai in Telugu, peechinga in Malayalam, and peerkangai in Tamil. So if you're bored of regular chutney for your morning breakfast or try to include more veggies for your picky eater at home, then try this heerkai chutney.
Apart from the regular coconut, tomato, onion, capsicum peanut chutney, I prepare this chutney for idli and dosa or chapati. It can be kept in the fridge and used for 2-3 days.
There are many variations for this ridge gourd chutney. Some make this using the peel of ridge gourd, only if I get organic then I make this chutney with the peel. I have used my Mom's recipe, trust me you would never know its ridge gourd/heerekai inside this chutney.
Health benefits Of Ridge Gourd
- Anti-inflammatory Effects.
- Antimicrobial Benefits.
- Allergy Protection.
- Helps In Weight Loss.
- Digestive and Liver Benefits.
- Regulates Sugar Levels.
- Boosts The Immune System.
How to Make Ridge Gourd Chutney
Keep all the ingredients ready for making the chutney.
Take a pan, add oil. Once the oil is hot, add urad dal and fry till they turn light brown.
Then add green chilies, garlic, tamarind, saute for another 1 minute, and put it in a blender.
Now fry chopped ridge gourd in a half a teaspoon of oil until it turns light brown and keep aside until it cools down.
Then grind together everything along with salt, jaggery to a coarse or smooth paste according to your preference. [Note: My mom makes it coarse every time.]
Add the tempering to the chutney and serve with idli, dosa, rice, or roti.
Tips & Variations
- Urad dal gives thick consistency to the chutney. You can replace urad dal with Chana dal for this recipe.
- Don't add any water to grind, the moisture from the veggies is enough to grind.
- You can replace green chilies with red chilies.
- Only if you get Organic ridge gourd, use the peel else try to avoid adding it since there are chances of pesticides on the peel.
- Use organic ingredients wherever possible.
More Chutney Recipes
Ridge Gourd Chutney Recipe (Heerekai Chutney)
Ingredients
- measuring cup used 1 cup = 250ml
- 1 cup Roughly chopped ridge gourd with skin
- 1 teaspoon urad dal
- 2 green chilli
- ½ inch tamarind
- 3 cloves garlic
- ½ teaspoon organic jaggery (optional)
- ½ teaspoon oil
For Tempering:
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 5-6 curry leaves
- 1 pinch asafoetida (hing)
Instructions
- Take a pan, add oil. Once the oil is hot, add urad dal and fry till they turn light brown.
- Then add green chilies, garlic, tamarind, saute for another 1 minute, and put it in a blender.
- Now fry chopped ridge gourd in a half a teaspoon of oil until it turns light brown and keep aside until it cools down.
- Then grind together everything along with salt, jaggery to a coarse or smooth paste according to your preference. [Note: My mom makes it coarse every time.]
- Add the tempering to the chutney and serve with idli, dosa, rice, or roti.
Video
Notes
- Urad dal gives thick consistency to the chutney. You can replace urad dal with Chana dal for this recipe.
- Don't add any water to grind, the moisture from the veggies is enough to grind.
- You can replace green chilies with red chilies.
- Only if you get Organic ridge gourd, use the peel else try to avoid adding it since there are chances of pesticides on the peel.
- Use organic ingredients wherever possible.
Nutrition
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Priya says
Thanks for this recipe , Bhavana! I generally do not like heerekayi and was looking for some recipe that can help me get over that. This chutney recipe is a winner!!
I modified by adding grated coconut to it. Was yum!
bhavana says
Whoo! glad you liked it.This is my moms style recipe..Last time i tried adding 2 tablespoons of roasted peanuts it was great.Will try adding grated coconut next time.Thanks Priya!
Sumita Pai says
Hi ! We made this today and loved it ! Added roasted peanuts after reading the above comment. Thanks !
Bhavana Patil says
Hi Sumita, I am glad you liked the recipe...yeah addition of roasted peanuts makes it more tasty.
Karen Vasudev says
I have made this recipe a couple of times using red chilies, urad dal and roasted chenna dal. I also add some methi seeds and just fry the heerekayi along with the vaggarne. I also added some tamarind paste while frying the veggies. I let it cool, put in the grinder along with some coconut. Came out really good. Thanks
Karen
Bhavana Patil says
Hi Karen, Thank you for trying my recipes and sharing your feedback. Will try adding methi seeds next time.