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Heat a teaspoon of oil, add mustard seeds, when it splutters, add urad dal, red chilies and fry until dal turns golden brown. Then add the tamarind piece and sauté for just a few seconds. Keep it aside
Heat 2 tsps. of oil and fry the ridge gourd skin adding salt until tender. Grind everything together along with coconut to a coarse paste
Seasoning: Heat a little oil in a pan; add mustard seeds, dry red chilies and curry leaves. Allow it to crackle and the red chilies to roast. Add it to the chutney
Health Tip: This chutney is best with Dosa, Idli and Rotis. Ridge Gourd is rich in anti-oxidants