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
17 Comments
Like the new look of the Website Mullai.
🙂
Regards,
Nithya
Thank you Nithya!
Thanks Mullai,never knew that we can use the skin as well,can I add mustard seed ?
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
Add it to sambar, kootu curry, make plain ridge gourd curry. Check the index for more ridge gourd recipes.
hi mullai. i tried this recipe. it turned out excellent. i never knew that the skin of the ridgegaurd could be used. i always used to throw it away. good recipe.
DahliaTwinkle
hi mullai ,one ques ? whether we have to use the skin or the whole ridge gaurd.
Just the skin alone.
Excellent Recps. Is there any Restruant where we can actually taste this food in Chennai…..
Hi KK,
Enga amma veedu is one choice, illana…. you have to come all the way to Detroit.
Hi, if u add little coconut,it will give u added taste.I used to prepare adding coconut.
Yes, I agree, thats another way of making this thuvayal.
very nice and diffirent recipe.
Thank you, like to see u posting some nice Bengali dishes.
hi mullai,
epadinga ithu??? i am amazed!!!!u wont believe me y’day i was taking pics to post the same recipe..but cudnt since i was little busy,but when i opened the page t’day the recipe is here…
i used to make it in the same way…i am happy that i became a memeber of this family.
Sujatha,
Ithu than great minds think alike ka? ha ha…. Never mind, post yours too. Actually I was about to email you, as its been a long break, since you posted any. Busya?????
hi mullai,
yeah yeah yeah….nenga potta nan potta mathri than…yes my mom has come from india so got bit busy….
latea vanthalum latesta varuvom ilaa!!!!!