Chutney, savory smoothie or a dip if you please. Using ridge gourd and coconut, super healthy.
Chutneys are my smoothies many a times. A good way to eat my vegetables in a much tastier way, sometimes with some crudites or shallow fried fritters to make the meal interesting and fun. This ridge gourd and coconut chutney is one such recipe which gets repeated quite frequently and I can have it like a warm or cold soup as well. It is so yummy you would forget everything else on the table.
I suggest having a large bowl of this chutney as a side dish for any meal or for breakfast, the way we eat chutneys with a variety of dosas (thin savory crepes, mostly made using fermented batter, mostly gluten free) or even with idlis. I keep posting such chutneys from time to time and my tomato and garlic chutney and a mixed greens chutney with spring onions has been a perennial favorite, including this ridge gourd chutney. A curry patta and sesame seeds chutney is also a regular at my place, adopted by many friends and readers as well.
I agree preparing such breakfasts is time consuming, but a few preparations the previous day and a few freezer tricks save you a lot of time when you have to actually cook. A box of peeled shallots or pearl onions, chopped coconut into the freezer and a curry patta tree growing in the garden helps a lot. Curry patta can also be made into a coarse paste and frozen in cubes, makes it all easier for those who don;t get it fresh all the time.
ridge gourds 5 large or about 600 gm
pearl onions about 100 gm
chopped fresh coconut bits or scraped/grated fresh coconut 3/4 cup
curry patta 20 springs
dry red chilies broken 4-5 or to taste
sesame oil 1 tsp
Peel and cube the ridge gourd. Peel and quarter the onions. Keep aside.
Heat the oil and tip in the broken red chilies and curry patta, let them get fragrant before adding the coarsely chopped or quartered pearl onions along with salt. Let it fry for a minute and then add all the cubed ridge gourd. Stir and cover to cook.
Once the gourd gets mushy and watery, empty the contents of the pan into a shallow plate and let it cool. Blend in the food processor along with coconut bits and some more fresh curry patta if you wish. The chutney is ready.
Adjust seasonings and add a little tamarind paste or lime juice if required.
You can thin down the chutney and reheat to make it a soup. The soup also tastes great on it's own.
We had it with mixed grain fritters that I shallow fried in a pan that is meant for poffertjes or kuzhi paniyarams. How food connects different parts of world together :-)
My fritters this time were made using a fermented batter of urad daal (split black gram), besan (chickpeas flour) and some poha. I just mixed everything in almost equal amounts, added a little salt and water to make a thick batter and let it ferment overnight. Added lots of chopped onion to it in the morning, also added ginger, green chilies, salt n pepper to taste and the mix was dropped into this hot pan greased with ghee. Crisp fritters were ready in 10 minutes.
How would you like this chutney?
This can be a good dinner along with a ragi dosa or a mixed lentil adai or pesarettu just as a soup like I mentioned. Use zucchini or ridge gourd or even summer squashes of any type for this chutney. Just adjust the flavors as you like and get going with a healthy meal.