Ridgegourd - Coconut Chutney

When I chose "cooking with kitchen electric appliances" theme for this month's blogging marathon, what I had in mind was the fancy ones from my kitchen. However when I sat to make the list that I could use for the event, I decided to feature the most (ab)used appliances in my kitchen than the ones that get used once in a blue moon. These are appliances that are used on a regular basis and without which cooking seems next to impossible in my kitchen. My cooker, microwave oven, blender / mixie are some of the examples and they deserve this appreciation.

Blender / grinder has become an integral part of majority of Indian kitchens replacing the traditional stone grinders. Grinding breakfast doughs, preparing chutneys or gravies happens to be an essential part of  Indian kitchens, especially in the southern parts and a blender / mixer makes the job easier by cutting down the time and effort involved. The same applies to my kitchen as well and I own a grinder and even a stone one that I carried all the way from India and an American juicer / blender. The latter being the most useful or the abused one that comes to my aid at least 3-4 times per week.

This yummy chutney that comes from one of my SIL's kitchen was prepared using my blender. This looks like an assimilation of chutneys made individually using coconut, toor dal and ridge gourd but the flavors of coconut and toor dal are more dominating here. This is one of those recipes where I can sneak in ridge gourd without any complaints from my son who is averse to the gourd. :)

Ingredients: (yield 3/4 cup chutney)
1 cup peeled and cubed ridge gourd / Beerakaya
1/2 cup shredded fresh coconut
2 Tbsp toor dal
10 - 12 dried red chillies (Adjust the quantity if needed.)
Salt to taste
For tadka: 1 Tbsp oil, 1 tsp mustard seeds, a pinch of asafoetida, 1/8 tsp turmeric powder

Method:
* Heat oil in a small pan and add mustard seeds. When they start to splutter, add ridge gourd and turmeric powder. Cook until the ridge gourd cubes turn tender. Add asafoetida powder and turn off the stove. Let it cool.
* Mean while, dry toast toor dal in another pan until they start to turn reddish. Keep aside and let cool. Also dry toast red chiilies for few seconds and remove.
* Add the cooked gourd, coconut, toordal, red chillies and salt to a blender and grind coarsely. Add a few Tbsp of water if needed to facilitate easy grinding.
* Serve it with hot steamed rice and a dollop of ghee. Refrigerate the leftover chutney.

This goes to BM#24 under the theme of "Cooking with Appliances". Check here to find out what others are cooking during the marathon.

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