Seemebadanekayi Chutney | Chutney Recipes

Spicy yet with sweet mellow flavours all part of this chayote squash chutney
11/20/2016 5:54:07 PM vindhyadesai

Seemebadanekayi Chutney

When thinking of what kind of chutneys to make for dosas, idlis or even chapathis I try to find a way to incorporate vegetable in some form. Either in peels form, stalks form or even the vegetable itself.
This is a great way to intake more fibre as part of your diet in a very tasty form, chutneys. This is also a great way to use up leftover small pieces of vegetables.
Chutneys are a very integral part of Indian cuisine. Coconut chutney is the most common chutney as a side dish for dosas or idlis.
Try this chayote squash/seemebadanekayi chutney. This is a very sweet vegetable and has a lot of moisture. It goes well with a lot of dishes, a simple one seemebadanekayi saagu. For today, try this seemebadanekayi chutney, spicy, sweet flavours all in one! More chutney recipes.

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Seemebadanekayi Chutney | Chutney Recipes
 
Prep time
Cook time
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Spicy yet with sweet mellow flavours all part of this chayote squash chutney
Author:
Recipe type: Side
Cuisine: Indian
Serves: ¾ Cup~
Ingredients
  • 2 Tsp oil
  • ¼ Tsp methi seeds/menthya
  • 1 Tbsp urad dal
  • 2 dry red chillies
  • ¼ Cup desiccated coconut
  • 1 pinch of hing
  • 50 Gm or 1 piece of diced seemebadanekayi/chayote squash
  • ½ Tbsp or a small piece jaggery/gur
  • Salt to taste
For Tadka:
  • 1 Tsp oil
  • 4-5 curry leaves
  • ½ Tsp urad dal
  • ½ Tsp mustard
  • 1 small pinch hing/asafoetida
  • 1 broken red chilli
Method
  1. Heat 1 Tsp oil. Add methi seeds and fry for a few seconds
  2. Next add urad dal and start frying till light golden
  3. Drop in dry red chillies and fry
  4. Add desiccated coconut and hing. Fry for 10 seconds or so. Turn off heat.
  5. Add jaggery, salt and keep this aside
  6. Again in the same pan, heat 1 Tsp oil. Drop in diced chayote squash. Saute
  7. When seemebadanekayi pieces turn soft and light golden on the outside, turn off heat. Let it cool
  8. Meanwhile make tadka with oil, curry leaves, urad dal, mustard, hing and red broken red chilli. Mix cooled seemebadanekayi pieces with sauteed masala, urad dal, chilli and coconut mixture. Grind into a chutney. Pour tadka over chutney
  9. Serve as a side dish for dosas, idlis
Notes
Adding urad dal to chutney gives a unique flavour to this chutney. Urad dal works really well with seemebadanekayi

Adjust red chillies as per your taste

Add a little tamarind if you want. But with chutney I preferred the natural sweet taste of seemebadanekayi without a counter sour flavour. But that would work well too

Fresh grated coconut can also be used in place of desiccated coconut
Seemebadanekayi Chutney with Stepwise Pictures:
Heat 1 Tsp oil. Add methi seeds and fry for a few seconds
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Next add urad dal and start frying till light golden
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Drop in dry red chillies and fry
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Add desiccated coconut and hing. Fry for 10 seconds or so. Turn off heat
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Add jaggery, salt and keep this aside
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Again in the same pan, heat 1 Tsp oil. Drop in diced chayote squash. Saute
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When seemebadanekayi pieces turn soft and light golden on the outside, turn off heat. Let it cool
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Meanwhile make tadka with oil, curry leaves, urad dal, mustard, hing and red broken red chilli. Mix cooled seemebadanekayi pieces with sauteed masala, urad dal, chilli and coconut mixture. Grind into a chutney. Pour tadka over chutney
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Serve as a side dish for dosas, idlis
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