I have always made peerkkankai kolakari/khicidi for idly side dish. I tried to make a quick chutney out of ridgegourd due to lack of time.It came out so well and it turned out to be one of my favourites. The beauty of this vegetable is you can also use its skin to make thuvaiyal. I shall post that recipe in a couple of days.


  • Ridge gourd – 1 cup (finely chopped)
  • Red chilly – 2
  • Tamarind – A small piece
  • Half split urad dhal – 1 tsp
  • Oil – To cook
  • Salt – To taste


1.Add 1/2 tsp of oil in a kadai and heat it.

2.Add the red chillies and half split urad dhal and fry them.

3. Set them aside

ridgegourd chutney making1

4. Finely saute the chopped ridgegourd in medium flame until they turn soft.

5. Cool all the ingredients and add it to a blender along with salt and tamarind


6. Make it into a fine paste.

7. Tempering is optional.



Don’t discard the skin. It can be used to make thuvaiyal.

Choose tender and fresh ridgegourd.

You can also use green chillies instead of red chillies.

I also added the tamarind in step 4 itself.

peerkankkai chutneyPlease do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Leave a Reply

Your email address will not be published.Required fields are marked *