Budugumbala kayi sippe and dhal chutney (ashgourd peels or skin)

Ingredients

Budugumbala kayi( ash gourd )peels  —2 cups chopped

 Channa dhal (kadale belle)—1 tablespoon

Urad  dhal (uddina belle)—1 tablespoon 

Dry red chillies—-6 to 7

Tamarind( hunase hannu //imli )—small lemon size 

Jaggery (Bella //gud )—1 tablespoon or small piece

Salt to taste

Grated coconut—1 cup

Oil—2 teaspoon 

Water —1/2 cup

Method  

Chop the budugumbala kayi sippe into small pieces and wash them.

Boil the sippe ( peels) in a pan  with water on medium flame for 5 to 8 minutes or till they turn soft or till water dries up.

 Switch off the stove and take it out and let it cool completely.

 Meanwhile take kadale belle,uddina belle,chillies in a pan ,add  2 teaspoon of oil and roast them on medium flame till dhals turns brown and chillies puffs up.

 Add in tamarind, jaggery and coconut grated ,mix them well.

Let it cool also.

Now transfer the cooled ashgourd peels and roasted mixture to a mixy jar ,add salt.

 Grind the mixture to a coarse paste. Adding sufficient water.

Chutney should be a thick smooth paste not too watery.

Now prepare for seasoning (oggarane)

Ghee- 1 tablespoon 

Mustard seeds (sasive)—1 teaspoon 

Urad dhal (uddina belle)—1 teaspoon 

Asafoetida ( hing)—1/2 teaspoon 

 

Heat the ghee in a laddle,once hot enough add mustard seeds,urad dhal,asafoetida,

When sasive crackles switch off and pour over chutney. 

And mix well

Now chutney is ready to serve.

Serve with idli,dosa,hot rice. Etc.

Variations 

You can follow the same method for making chutney with bottle gourd,snake gourd/seeme  badanekayi (chayote) cucumber (sowthekayi).peels