Heerekayi (Ridge gourd) chutney

Alternate ingredients:

Instead of Heerekayi, you can Use

  • Ash gourd (Boodu Kumbalakayi)
  • Mangalore cucumber (Soutekayi)
  • Snake gourd (Padavalakayi)


  • Tender Ridge gourd (heere kayi) - 1
  • Tamarind - 1 quarter size
  • Coconut oil - 1 Tbsp
  • White split urad dal (blackgram) - 1 tsp
  • Dried red chilli - 1
  • asafoetida - 1 pinch


  • Coconut oil - 2 Tbsp
  • Curry leaves - 1 sprigs
  • Mustard seeds - 1/4 Tbsp
  • White split urad dal - 1/2 Tbsp
  • Asfoetida - 1 pinch


  1. Wash and peel the ridge gourd. Cut it into chunks.
  2. In a pot, add the ridge gourd, tamarind, salt and cover with just enough water to keep the pieces covered.
  3. Boil till the pieces are tender, keep it aside and let cool.
  4. In a flat small pan, heat 1Tbsp of coconut oil and fry the urad dal, hing and red chilli till the urad dal starts turning reddish.
  5. In a blender, add the fried urad dal, hing, red chillies, the grated coconut and the ridge gourd and blend to a coarse paste.
  6. Transfer the paste to a wide bowl.
  7. In a tempering container, heat the oil, mustard seeds, urad dal, curry leaves and asafoetida.
  8. When the mustard seeds splutter, pour the seasoning over the chutney.

Mix and serve.


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Heerekayi (Ridge gourd) chutney