sponge gourd chutney | nethibeerakaya pachadi | specialdesirecipes

Sponge Gourd Chutney | నేతిబీరకాయ పచ్చడి | स्पंज गॉर्ड चटनी | turai ki chutney |special desi recipes

The vegetables are popularly prepared as the main dish. When this long spongy flesh vegetable with smooth vibrant green skin turned to be a yummy twist tasty chutney, then this could be a perfectly nutritious and healthy chutney for idli / Dosa.

Sponge gourd chutney is one of the healthiest, tasty, quick, and easy recipes that will definitely appeal to many of our taste buds. Sponge gourd is also known as Luffa and Nethibeerakaya in Telugu.

Lufa can be of 2 types one is ridge gourd with firm and have ridges all over them, and another variety is sponge gourd which is similar to ridge gourd but, with the only difference is sponge gourd has a smooth surface. Fully ripes sponge gourd have a high volume of fibrous which is being used as a cleaning agent ( utensils ) and making shoe-soles and table mats.

Both have many health benefits individually. But, sponge gourd has more health benefits when compared to ridge gourd. Sponge gourd has many ayurvedic medicinal properties. Besides blood purification and skin treatment, it is also helpful in curing inflammation and constipation.

Sponge gourd chutney can be done with skin and without skin. And only the sponge gourd peel chutney can also be done. But, today's recipe is done with sponge gourd chutney without a peel. As the chutney is done without skin, the chutney is smooth and soft and is perfect for rice, dosa/ Idli.

This chutney can be done with or without tomatoes. Any of the recipes taste super. Today's recipe is done without tomatoes and done by adding tamarind. Firstly clean and peel the skin of the sponge gourd, chop, and keep aside. After that roast the chana and urad dal along with sesame seeds and coriander seeds. Adding chopped ginger and garlic gives a nice aroma to the chutney. And Finally, adding the garlic tempering to the chutney is one of the perfect, tasty and aromatic sponge gourd chutney is ready to serve either with plain rice, idli/dosa.

Finally, I want to highlight some of my recipes like,

Video Recipe Of Sponge Gourd Chutney

Ingredients:

Oil - 2 Tbsps.
Green Chillies - 5
Ginger - 1 Tbsp.
Garlic Cloves - 6
Coriander Seeds - 1 Tbsp.
Cumin Seeds - 1 Tsp.
Sesame Seeds - 2 Tbsps.
Sponge Gourd - 500 g
Tamarind - Lemon Size
Salt - 1 Tsp.
As Required
Turmeric Powder - 1/2 Tsp.

Tempering Ingredients:

Oil - 4 Tbsps.
Mustard Seeds - 1 Tsp.
Cumin Seeds - 1 Tsp.
Dry Red Chillies - 4
Curry Leaves
Crushed Garlic - 1 Tbsp.
Turmeric Powder - 1/2 Tsp.

Preparations:

In a pan add oil then add green chilies along with ginger and garlic and mix well.
When it releases aroma, then add coriander seeds, cumin seeds, and sesame seeds and mix well.
Mix well and saute till the seeds splutter.
Then add sponge gourd and mix well.
Close and cook for about 5 minutes.
After 5 minutes, the sponge gourd releases water.
Mix well and again close and cook for about 10 minutes, till the sponge gourd is cooked well.
Then remove and keep aside till it becomes cool.
In the meantime, in another pan add oil along with mustard and cumin seeds, when the seeds splutter, add dry red chilies, curry leaves, and crushed garlic.
Mix well and saute till it releases aroma.
Then add turmeric powder and mix well.
Saute for 1 minute and then add blended sponge gourd and mix well.
Serve along with idli and dosa replacing the idli chutney.

Detailed Photo Recipe Of Sponge Gourd Recipe

In a pan add oil then add green chilies along with ginger and garlic and mix well.

When it releases aroma, then add coriander seeds, cumin seeds, and sesame seeds and mix well.

Mix well and saute till the seeds splutter.
Then add sponge gourd and mix well.
Close and cook for about 5 minutes.

After 5 minutes, the sponge gourd releases water.
Mix well and again close and cook for about 10 minutes, till the sponge gourd is cooked well.

Then remove and keep aside till it becomes cool.
In the meantime, in another pan add oil along with mustard and cumin seeds, when the seeds splutter, add dry red chilies, curry leaves, and crushed garlic.

Mix well and saute till it releases aroma.
Then add turmeric powder and mix well.

Saute for 1 minute and then add to blended sponge gourd and mix well.

Serve along with idli and dosa replacing the idli chutney.