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Ridge Gourd Chutney (Thurai)


  • 200 g ridge gourd (thurai – medium & tender)
  • 5 green chillies
  • 50 g coconut flakes
  • 100 g (6 – 7 tbsp) finely chopped fresh coriander leaves
  • A small lemon-sized ball of tamarind
  • 1 large onion, roughly chopped into large chunks
  • 8 small cloves garlic
  • 1 small piece ginger
  • 2 tbsp roasted Bengal gram (daliya)
  • Unrefined salt to taste

For Tempering

  • 2 sprigs curry leaves
  • 1½ tsp split black gram (urad dal)
  • 1 tsp mustard (rai) seeds
  • 1 tsp asafoetida (hing)


Peel and discard the sharp edges of the ridge gourd skin (only the sharp edges – the rest of the peel remains). Chop the gourd into small, uniform bits.

Heat a kadhai and sauté the ridge gourd until it becomes tender. Cool and then combine and grind all the chutney ingredients together, to a coarse chutney consistency.

Roast ingredients for tempering and pour over the chutney.

Serves 2


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