Description
Ridge gourd (Peerkangai) peel(thole/skin)thick chutney(thuvayal). Quick chutney from the ridge gourd skin.
| Ingredients | |
|---|---|
| 2 cup | Ridge gourd peel |
| 3 tbsp | Black gram (ulundu) |
| 4 nos | Dry red chilli |
| 1 MarbleSz | Tamarind |
| ¼ tsp | Asafoetida powder |
| ¼ tsp | Salt (or to taste) |
| 3 tbsp | Oil |
Instructions
Wash the ridge gourd peel or skin and cut them into small pieces. Heat oil in a pan and fry the black gram till they turn golden brown. Then add the dry red chilli and toast for few seconds. Add the cut Ridge gourd (Peerkangai) pieces and fry till they turn tender and soft. Let this cool completely. Grind this mixture with tamarind, asafoetida powder and salt to a coarse paste. You may add little water to run the mixer, but make sure the consistency looks thick. This chutney goes well with Idli, dosai and even curd rice.
Source
Family
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after making this thuvayal,
after making this thuvayal, any way use the vegetable inside:-)?sorry i really don't know. I used to make thuvayal with the vegetable and throw the skin. but i dont like that thuvayal that much with vegetable, bcoz it used to sweet. but i like the peeled skin thuvayal though., pls let me know what to do with the veggie inside...no need a recipe as such, just give me an idea as to what can be made!
thanks in advance