Bottlegourd Chutney/sorakaya pachadi/Sorekayi Chutney

Bottle gourd/sorakaya/sorekayi Chutney is a very tasty recipe,which goes well with idli,dosa or even with rice. I have already mentioned bottle gourd importance in my earlier posts like Bottle gourd chapathi.

Nutritional Benefits of Bottle gourd/sorakaya/sorekayi : It contains more than 90% of water so it is easy to digest and less in calories and so best for people who are on diet. It also contains soluble fiber, which is why it is a good option for people suffering with constipation. It is also good for people suffering with kidney and liver problems.As it is low in sugars, it is a right choice for people suffering with Diabetics.The high water content in this vegetable,helps in maintaining the body temperature at normal level and during summer,it helps in keeping the body cool. we usually peel it and use, but the peel  is also healthy.So,in this recipe I am using bottle gourd along with its peel. It doesn't have any strong odor or taste,so it can be easily  mixed with other vegetables. As these days every one  prefer Chapati over rice, so I tried to use bottle gourd in this way rather than using it in making curries. It is the easiest method to incorporate bottle gourd in our diet.

Preparation time : 10 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Bottle gourd/sorakaya/sorekayi : 1/4 kg

Tamarind/chintapandu/hunase hannu : lemon size

Bengal gram/pachi senaga pappu/kadale bele : 1 tbsp

Red chilies : 6-7

Salt : to taste

For seasoning :

Mustard seeds/avallu/sasive :  1 tsp

Cumin seeds/jeera/jeerige : 1 tsp

Curry leaves/karivebina soppu/karivepaku : few

Red chilies : 2

Oil : 1 tbsp +1 tsp

Method of preparation :

1. Wash and cut bottle gourd into small pieces along with peel and keep aside.


2. Heat 1 tbsp of oil in a kadai,add red chilies,saute for 1 minute and keep aside. In the same kadai add bengal gram,saute for 30 secs to 1 minute,keep this also aside.then add bottle gourd pieces,close kadai with a lid and cook till they turn soft,then add tamarind in it and cook for 1 more minute by closing the lid again.


3. Cool the mixture,then grind all these fried ingredients (bengal gram,red chilies,bottlegourd pieces,tamarind) along with required amount of salt into paste (chutney).


4. In another kadai add 1 tsp of oil,crackle mustard seeds,then add cumin seeds,red chilies and curry leaves,allow them to splutter. Add this seasoning to the prepared chutney and mix well.


5. Serve along with idli,dosa or even with rice.

[caption id="attachment_424" align="aligncenter" width="300"] Bottle gourd chutney/sorakaya pachadi/sorekayi chutney[/caption]

 

 

Simple Tomato Chutney

Today I am sharing the easiest version of preparing tomato chutney. I have already shared coriander- tomato chutney recipe, which is a combination of tomatoes with coriander leaves in my earlier post.This is one of the authentic chutney recipe which is often prepared in our home. The tangy taste of tomatoes blended with onions,red chilies,curry leaves makes an absolute combination for Idli,dosa,chapathi especially with akki roti. Among all other chutneys,tomato chutney occupies a special place,because of its delicious taste.

Preparation Time : 10 mins

Cooking Time : 20 mins

Yield : 2

Ingredients :

Tomatoes : 1/4 kg

Red chilies/endu mirchi/ona menasinakayi : 7-9 no.

Onion pieces : 1 cup (100 gm)

Crushed garlic : 4-5 no

Tamarind pulp : 3 tbsp

Salt : as per taste

Curry leaves : fist ful

Asafoetida : a pinch

Mustard seeds/sasive/avallu : 1 tsp

Cumin seeds/jeera/jeerige : 1 tsp

Oil :   1 tsp

Method of Preparation:

1. Chop tomatoes into small pieces.Extract tamarind pulp by soaking tamarind in hot/cold water for 10 mins.


2. Heat 1/2 tsp of Oil in a kadai, add red chilies,crushed garlic,onion pieces and saute for 3-4 minutes. Then add chopped tomato pieces, cook till they become soft. Then put  off the flame, add tamarind pulp and let it cool down.


3. once it is cooled,grind it by adding enough amount of salt, into a paste in a blender(if required,add little water). Remove it into a bowl and keep aside.


4. In another kadai,add 1/2 tsp of oil ,crackle mustard seeds,then add cumin seeds,curry leaves and asafoetida,fry for 2-3 mins.Then add chutney into this tempering and mix well. Dish out and serve along with Idli,dosa or akki roti.

[caption id="attachment_314" align="aligncenter" width="300"] Simple Tomato Chutney[/caption]