Peerkankai Thol Thuvayal/Ridge Gourd Peel Chutney
When you make kootu or poriyal or kozhambu with peerkankai, do you throw away the peels? Please do not throw away next time. Because I used to throw away the peels until I saw this recipe in a tamil magazine. I knew that the ridge gourd peels definitely had bunch of nutritional values.. and since I had the recipe in my hand now.. I did not want to give any more excuses to throw away the peels. For this recipe, I used the peels of the ridge gourd of my previous recipe peerkankai poriyal/ridge gourd poriyal. Try this peerkankai thol thuvayal/ridge gourd peel chutney and I am sure you too wont waste the peels hereafter and the aroma which fills your kitchen when you saute the peels.. is BONUS!
Ingredients:
- Peerkankai thol/ridge gourd peels - from 4 gourds
- Urad dhal - 1 and 1/2 tablespoons
- coconut - 1/4 of a medium size coconut.
- dry red chillies - 4
- tamarind - small marble size
- ginger - 1/2 inch piece
- hing
- salt
- oil to saute
Procedure:
- Wash the peerkankai well before you peel it. After peeling, break into pieces of 1 inch length.
- Heat some oil in a pan and saute the peels well till it is soft and light brown in the edges. By now, a beautiful aroma fills your kitchen.. this is the BONUS which i mentioned above. Keep it aside after sauteing.
- Heat another teaspoon of oil and roast red chillies, ginger and urad dhal separately.
- Let all this cool to room temperature.
- In a mixer jar, take the coconut peices, tamarind, roasted ingredients and sauteed peerkankai thol/ridge gourd peels, hing and salt.
- Grind it into course paste with very little water. Check for salt at this stage. Thuvayal/chutney is now ready to be served.
Now this thuvayal is ready to go with hot rice. If you want to have this as side dish for idli/dosa, add more water and little salt and bring it to pouring consistency and do the regular tempering with mustard, urad wash (broken), hing and curry leaves.
Happy cooking !!
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