Lauki Chutney


  • 2 tablespoons oil
  • 2 tablespoon urad dal
  • 2 tablespoon roasted chana dal
  • 1 tablespoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 inch ginger
  • 6-7 garlic cloves
  • 4 dried red chilli
  • 1 large onion sliced
  • 1 large tomato roughly chopped
  • salt to taste
  • 1 cup lauki/ bottle guard
  • 1 cup fresh coriander
  • 1 lemon size tamrind
For Tadka
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds/rai
  • 1 teaspoon urad dal
  • ¼ teaspoon asafoetida/ hing
  • 8-10 curry leaves
  • 2 dried red chillies

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Heat oil in a kadai. Now add urad dal, roasted chana dal, coriander seeds, mustard seeds, cumin seeds and roast them for a minute.
  2. Now add garlic cloves, ginger, dried red chillies and cook for another minute.
  3. Further add sliced onions and cook for 3-4 minutes or until they get light golden brown colour.
  4. Now add chopped tomatoes and salt and cook for 2-3 minutes or till the tomatoes turn soft.
  5. Now add chopped lauki, fresh coriander and tamarind. Mix till everything is well combined and cook for 4-5 minutes or until the lauki turns soft.
  6. Let the lauki chutney mixture cool down completely.
  7. Transfer it in a mixer grinder along with some water and grind until smooth. The lauki chutney is ready. Now we will prepare a special tadka for it.
For Tadka
  1. Heat oil in a pan.
  2. Now add mustard seeds, urad dal, asafoetida and sauté them for few seconds.
  3. Further add curry leaves and dried red chillies and mix well.
  4. Immediately pour the tadka on the lauki chutney and mix well.
  5. Serve with idli and dosa. Store in the refrigerator for upto 2 days.

Recipe Notes

  • If you do not eat garlic then you can skip it.
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