Ash gourd peel chutney is a very simple flavourful and highly nutritious chutney that serves as a great accompaniment for south indian breakfast foods like idli,dosa etc.. Next time you chop the pumpkin don't throw the peel, i am sure you will be pleasantly surprised at how good it taste.

INGREDIENT:

 Ash gourd peel - 1/4 cup

Water - 1/2 cup

Oil - required

Mustard - 1 tsp

Channa dal - 1 tsp

Urad dal - 1 tsp

Ksahmiri red chili - 3

Tamarind - one ball sized

Coconut - 1/4 cup

Jaggery - 1 tsp

Turmeric powder - 1/2 tsp

Curry leaves - few

Salt to taste  

METHOD:

Chop the ash gourd and separate skin. You can use the ash gourd to prepare any other dish.

Boil the skin with 1/2 cup water for 5 minutes or till they turn soft.

Add 2 tsp of oil in a kadai, once the oil is heat add  1 tsp channa dal dal, urad dal, and 3 whole red chili, saute on low flame till they turn golden brown.

Transfer to the blender and allow to cool completely. Also add in boiled ash gourd skin along with water.

Additionally add in 1/4 cup coconut 1/2 jaggery, 1/2 turmeric powder and salt to taste.. Blend to coarse paste.

Finally serve ash gourd peel chutney

Delicious ash gourd chutney is ready to serve with doas or idli.

Cabbage poriyal and koottu are commonly prepared dishes with cabbage. Instead of that  recently i tried chutney with cabbage. It is also healthy and delicious in taste that goes well with south indian recipe  like dosa, idly, hot rice, uttapam.

INGREDIENT:

Cabbage - 1 cup

Red chilli - 3

Onion - 1

Tomato - 1

Coconut - 1/4 cup

Curry leaves - few

Mustard seed - 1 tsp

Chana dal - 1 tsp

Urad dal - 1 tsp

Salt - required

Water - required

Oil - 2 tsp

Ginger 1 inch

METHOD:

Wash and chop the cabbage. Heat the oil in a kadai, add dry chilli fry until golden brown and keep aside

In the same pan add onion saute for 2 minutes, now add tomato saute for 1 minutes.

Now add cabbage and ginger saute for few more minutes.

Finally add coconut and cook for 2 minutes.

Allow it to cool. Now grind the cabbage mixture into a paste.

Heat another tsp of oil in a kadai, add mustard seed, urad dal, chana dal, when it splutters add curry leaves and pour it over the cabbage chutney.

Delicious cabbage chutney is ready to served with idli or dosa. You can also serve it a side chutney with steamed rice and some roasted papads by the side.