Heerekayi Chutney II

Heerekayi Chutney II  is a perfect blend of mild sweetness, gentle spice, and earthy flavors, making it both comforting and refreshing.

Chutnies has a way of elevating every bite. Bursting with fresh flavors, simple ingredients, and regional charm, chutney is more than just an accompaniment, it’s a celebration of taste in its purest form and perfect for breakfast, snacks, or even as a dip!

 Ingredients

Heerekayi Chutney II



• Heerekayi/Ridge gourd -
• (Washed and chopped in pieces)
• Green chillies 4-5
• Ginger-small piece
• Kobbari /coconut- 1/4 cup
• Amla-2 shredded
• Salt for taste

Seasoning

• 1/2 tsp Mustard
• 1 tsp Chana dal
• 1 tsp Urad dal
• Few Curry leaves
• Hing-pinch
• 1 tbsp Oil

Method- In a pan, fry the chopped ridge gourd well, next add the chilies, coconut, tamarind and fry well. Once cool grind it well amla shreds and with little water.  Season it with mustard and curry leaves.

Enjoy this Heerekayi Chutney II with hot rice, idli , dosa or chapati.

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Heerekayi Heserukalu Kootu

Heerekayi Heserukalu Kootu (Ridge Gourd Moong Dal Gravy) | Traditional South Indian Recipe

Heerekayi Heserukalu Kootu (Ridge gourd + Green gram) is a traditional Madhwa South Indian gravy dish that pairs well with rice or chapati. It's spicy, protein-rich, and wholesome.

Kootu is a lentil and vegetable-based semi-gravy – nutritious and perfect with hot rice, ghee, and crisps.

Heerekayi Moong Kootu

Ingredients

• Heerekayi (Ridge Gourd) – 1 cup, finely chopped
• Green Moong – 1/2 cup, cooked

For Grinding:

• Urad Dal – 1 tbsp
• Jeera (Cumin) – 1 tbsp
• Pepper – 10
• Rice – 1 tsp
• Red Chilies – 5 to 6
• Shredded Coconut – 1/2 cup
• Hing (Asafoetida) – 1 pinch

For Seasoning:

• Oil – 1 to 2 tsp
• Mustard Seeds – 1/2 tsp
• Turmeric – A pinch
• Hing – A pinch
• Curry Leaves – Few

Method

1. In a pan, heat a little oil. Fry urad dal, pepper, jeera, curry leaves, hing, and red chilies.
2. Add coconut and fry for 1–2 minutes. Grind this mixture with a little water to a paste.
3. Stir-fry chopped heerekayi until soft.
4. Add cooked moong and ground paste. Simmer for 5–10 minutes. Add salt.
5. Prepare seasoning by heating oil, then add mustard seeds, jeera, chana dal, turmeric, hing, and curry leaves.
6. Pour this seasoning into the kootu. Mix and serve Kootu hot with rice or chapati.

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“Life is what happens while you are busy making other plans.”
– John Lennon

Heerekayi Palya Ver II

Heerekayi Palya (Ridge Gourd / Turai sabzi ) is simple and easy to prepare. Enjoy with Chapati or rice. This is the tasty South Indian version with coconut and no onion.

Ingredients

• Heerekayi/ Ridge Gourd  -1.5 cup

  

                  Heerekayi Palya

  
  
• (peeled and chopped)
• Oil-2 tbsp
• Peanut roasted pwd-2 tbsp
• Mustard    1/4 tsp
• Jeera- 1/2 tsp 
• Turmeric -pinch
• Hing pinch
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Curry leaves-few
• Salt to taste

To Grind

Peanut-1/4 cup roast

Red Chilies- few

Method:   

In a pan, dry roast peanut well. Next roast the red chilies. Grind it to powder.

In a pan, heat oil ,add mustard seeds,chana dal,urad dal,hing,curry leaves,turmeric. 

Next add the washed and chopped Ridge gourd ,and fry well till done.

Next add salt, peanut ground pwd and mix well.

Serve Heerekayi Palya hot with chapati or rasam rice.

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"The more you like yourself, the less you are like anyone else, which makes you unique." Walt Disney

Heerekayi Chutney

Heerekayi Chutney is Chutney is an interesting spicy accompaniment that is made across India. Each region has its own version and taste. 

Heerekayi Chutney

Ingredients

• Heerekayi/Ridge gourd -chopped in pieces
• Green chillies 4-5
• Ginger-small piece
• Kobbari /coconut- 1/4 cup
• Hunse hannu / tamarind paste - 1 tsp
• Salt for taste

Seasoning

• 1/2 tsp Mustard
• 1 tsp Chana dal
• 1 tsp Urad dal
• Few Curry leaves
• Hing-pinch
• 1 tbsp Oil

Method- In a pan, fry the chopped ridge gourd well, next add the chilies, coconut, tamarind and fry well. Once cool grind it well with little water.  Season it with mustard and curry leaves.

Enjoy this Heerekayi Chutney with hot rice, idli , dosa or chapati.

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Please don't forget to check other varieties of Chutnies you can enjoy with Dosa,Idlis or Akki Rottis.

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Heerekayi Kootu

Heerekayi Kootu (Heerekai -Turai/Ridgegourd) is a traditional Madhwa South Indian gravy that can be enjoyed with hot rice or chapati. A spicy, healthy gravy.

Kootu is a lentil-vegetables based semi-gravy which is nutritious, protein rich and perfect with some hot rice and ghee and nice papads.

The whole experience is just heavenly!

Ingredients

  Heerekayi Kootu

• Heerekayi-1 cup finely chopped
• Moong dal- 1/2  cup cooked
• For grinding
• Urad dal – 1 tbsp
• Jeera – 1 tbsp
• Pepper-10
• Rice-1 tsp
• Red chilies-5-6
• Shredded coconut – 1/2 cup
• Hing- 1 pinch
• Seasoning
• Oil-1-2tsp
• Mustard-1/2 tsp
• Jeera-1/2 tsp
• Chana dal-1/2 tsp
• Turmeric-pinch
• Hing-pinch
• Curry leaves-few

Method-
In a pan, add little oil fry well the urad dal, pepper, jeera, curry leaves,hing, red chilies later add the  coconut fry for 1-2 mins. 
Grind this roasted mixture by adding little water. 
Meanwhile , stir fry the veggies. 
Once done, add the cooked moong dal, the ground paste and allow to simmer for 5-10 mins. Add salt. Add the seasoning. 
Heat oil in kadai, add mustard, once done add jeera, chana dal, turmeric, hing, curry leaves. Add this to the kootu. 
Serve Heerekayi Kootu hot with chapati or enjoy with rice.


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Other Heereekayi recipes

Turai Bhajia 

Turai Dosa

Life is what happens while you are busy making other plans.
John Lennon 

Heerekayi Thove

Heerekayi Thove is a healthy combination of Moong Dal with Turai  or Heerkayi/ridge gourd tempered with hing , jeera and chilies.Nutritious and tasty. Enjoy with rice or chapati.

Ingredients

• 1 cup moong dal 
• 1 cup chopped heerekayi (turai)
• 1/2 tsp turmeric
• Salt-taste
• Water
• Lemon Juice-1/2 tsp
• Coconut-1-2 tsp(opt)

Seasoning:

• 1 tsp oil/ghee
• 1 tsp mustard seeds 
• 1/2 tsp jeera
• 1/2 tsp channa dal
• 1/2 tsp urad dal
• hing -pinch
• curry leaves-few
• Green chillies 3-4 chopped

• Method : Pressure cook dal with turmeric and oil.Blend the dal .Cook Turai in water till done.Add the cooker turai to the dal,  add water if req.Add salt and mix well.Cook on low heat for 5-10 mins.Heat oil in a pan,add the seasoning items ,once done add to the dal.Add coconut , add lemon juice.Serve hot with white rice or chapati.

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"Get your facts first, then you can distort them as you please."Mark Twain 

Heerekai Chutney

Heerekayi Chutney  is easy to prepare. One more combination for your chapatis. Heerekayi is the Kannada word for Ridge Gourd / Turai. You can use the peels as well.

Heerekai Chutney

Ingredients:

• Heerekai pieces/peels -1/2 cup
• (cleaned)
• Grated dry coconut 1-2 tbsp
• Chana dal 1-2 tbsp
• Tamarind paste 1 tsp
• Red Chillies-5-6
• Jaggery-1/2 tsp (opt)
• Seasoning
• Mustard-1/2 tsp
• Hing-pinch
• Salt-taste
• Curry leaves-few

Method:

In a kadai,add tsp of oil fry chana dal and red chillies well on low heat. 

Next add dry coconut and fry. Add tamarind and fry. Set it aside to cool. 

Fry the heerekayi shreds /pieces.  Grind the above mixture in a coarse paste in a blender. Next add seasoning,

heat oil in a pan, add mustard,hing once done add it to the chutney. Enjoy this Heerekai Chutney
with dosa or chapati.

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Don't forget to check other varieties of Chutnies you can enjoy with Dosa,Idlis or Akki Rottis.

Heerekayi Bhaji

Turai Bhajia or Heerakayi Bhaji– The Crispy Snack You Didn’t Know You’d Love

Let’s be honest—turai (ridge gourd) isn't exactly the first vegetable that comes to mind when you’re craving something crispy and indulgent. It’s usually seen in simple curries or dals, and often gets unfairly labeled as “boring.” But wait until you try it in bhajia (fritters) form!

These Turai Bhajias are light, crispy on the outside, soft on the inside, and packed with flavor. The ridge gourd soaks up the spices beautifully, and the gram flour coating gives it that perfect crunch we all love in a bhajia. It's the kind of snack —ideal with a hot cup of chai on a rainy day or as a quick appetizer when guests drop by.

So if you’ve got a turai sitting in your fridge and no idea what to do with it, this recipe might just become your new favorite!

Heerekayi Bajji (Ridge gourd fritters or Turai Pakoda ) is a Bhaji variety normally made in South Indian homes.  

Ridge Gourd Pakoda is crispy, yummy and tasty and an easy alternative for the standard mirchi or onion pakodas.

Heerekayi Bhaji 

Ingredients

• 1  Heerekayi sliced 
• 1 tsp red chilli pwd
• 1/2 tsp bhath pwd
• 1/2 tsp tumeric pwd
• 1 tsp Dhania Jeera Pwd
• 3 tbsp gram flour (besan/ kadle hittu)
• Oil for frying
• Hing-pinch
• Ajwain-1/2 tsp
• Jeera-1/2 tsp

Method-

Take a bowl combine all the ingredients and mix well. 

Add little water, add cut ridge gourd and mix well, the flour and ridge gourd should blend and be well coated. 

Heat a little oil and add it to this batter and mix it well.

Keep it for sometime. In a kadai heat sufficient oil for frying. Slowly add the besan mix in batches in the hot oil. Fry till golden brown on both sides. Drain on absorbent paper. 

Serve hot crisp bhajias with ketchup or chutney of your choice.

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Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.” ― Bernard M. Baruch

Heerekayi Dosa

Heerekayi Dosa  is  a quick snack recipe. Spicy, crispy and tasty, another delight from the humble Heerekayi (ridgegourd).

Soft, light, and surprisingly delicious, this dosa is perfect for those days when you want something comforting yet healthy. It’s also a great way to break out of the plain dosa routine. Whether you're making breakfast for the family or whipping up a quick dinner, Turai Dosa is that underrated recipe you’ll find yourself going back to.

Heerekayi is kannada word for Ridgegourd/Turai.

One of my Mom-in-laws special.

Heerekayi Dosa 

Ingredients

• 1 Heerekayi(Turai or Ridgegourd)
• (Finely sliced without skin)
• 1 cup rice flour
• 1-2 tsp chiroti rava
• 1-2 tbsp besan
• 1 tsp Jeera/cumin seeds
• 1/2 tsp dhania jeera pwd
• 1/2 tsp red chili pwd
• 1 tsp bhath pwd
• Salt
• Oil

• Method- In a bowl, mix the flours, add the masala pwds, salt, water and mix well.
• Take tava, add oil and smear well next dip the heerekayi
•  in the batter and arrange on the tava so it is shaped like dosa.
• Add batter to cover the gap if any.
• Apply oil on the sides and cook it covered.
• Let it cook on both sides well.
• Serve hot.

Give it a try—I promise, you’ll never look at ridge gourd the same way again!

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A person who never made a mistake never tried anything new. Albert Einstein 

Heerekayi Palya

Heerekayi Palya (Ridge Gourd / Turai sabzi ) is simple and easy to prepare. Enjoy with Chapati or rice. This is the tasty South Indian version with coconut and no onion.

Heerekayi Palya

Ingredients

• Heerekayi/ Ridge Gourd  -1 cup
• (peeled and chopped)
• Oil-2 tbsp
• Bhath pwd-2 tbsp
• Mustard    1/4 tsp
• Jeera- 1/2 tsp 
• Turmeric -pinch
• Hing pinch
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Curry leaves-few
• Salt to taste
• Grated coconut-2 tbsp

Method:In a pan,heat oil ,add mustard seeds,chana dal,urad dal,hing,curry leaves,turmeric. Next add the chopped Ridge gourd ,and fry well till done. Next add salt,masala pwd and mix well. Add the grated coconut
mix and serve hot with chapati or rice.

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Please do check other interesting accompaniment for Indian Breads under "South Indian Side Dishes"