Ridgegourdchutney ( Peerkangaichutney ). The only problem is we may not have this vegetable at times so we cannot avoid preparing coconut chutney in some different versions, but I have always made a habit of stocking some of these popular veggies in my fridge which is specifically used for these tasty chutneys
D Serve the thuvaiyal/chutney with steamed rice and rasam, lime rice or chapatis. I was taken aback when my mom in law first mentioned to me "you don't have to throw this away, make a thuvaiyal (chutney)"
3tsp of urid dhal, 1tsp of cumin seeds, 1tsp of mustard seeds, 2 red chillies, 1 green chilly, a pinch of hing, 1 garlic, 1/4tsp of methi seedsIn the same pan add 1tsp of oil and fry 1 medium finely chopped red onion until it brownsAdd little salt (like half the intended salt quantity as you will add the rest to the veges while frying them) and little turmeric to onion as you fryAdd the onion to the ground masala and grind again to a fine paste and set asideIn the same pan, add 2tsp of oil again and fry finely chopped ridgegourd (with skin) until the veg turns little soft (like 1 long ridgegourd. ) Now grind the veges separately to a fine paste and mix it with the onion-masala pasteYou may season the chutney again with mustards, curry leaves, red chillies or serve as isServe fresh or chilled with Dosa, Chapathi or plain riceThis is a nice chutney alternative for people who like to avoid coconutsin chutney but desire the same consistencyAnother variation of this chutney is to fry 1 medium size tomato in oil and grind it along with the onion. 1/4tsp of methi seeds