Normally
we throw away the skin of Ridge Gourd after peeling. However it has very high
nutritional content which goes to the waster. This chutney using Ridge Gourd
skin can avoid this wastage and the chutney is also tasty as well. Give it a
shot.
Related Links:
Recipe Cuisine : South
Indian | Recipe Category: Chutney
Preparation Time: 10 mins | Cooking Time: 10 mins |
Yields: 1 Cup
Ingredients:
Ridge Gourd Skin / Peerkangai Thol
|
1 cup
|
Bengal Gram / Kadalai Paruppu
|
1 tbsp
|
Black Urad Dal
|
1 tbp
|
Red Chilli
|
2
|
Oil
|
2 tsp
|
Tamarind
|
Turkey berry size / Sundakkai size
|
Salt
|
As required
|
Grated Coconut or equivalent
|
¼ cup
|
Procedure:
1.
Wash the ridge gourd 2-3 times with pure water.
2.
Peel the skin of the ridge gourd using the peeler or knife.
3.
Heat the oil in a pan, add urad dal and Bengal gram dal. Sauté till they become
golden brown.
4.
Add red chillies and sauté for few seconds.
5.
Add the skin of the ridge gourd and sauté till the skin of the ridge gourd
become crisp and raw smell goes off. Switch off the flame.
6.
Allow it to cool down completetly. Add tamarind, coconut and salt.
7.
Grind them into a little bit coarse paste using little water.
Yummy and tasty ridge gourd peel chutney /
Peerkangai thol thogayal is ready. Serve this chutney with Idly, dosai and rice
also.
Note:
1.
I have used both urad dal and channa dal. But you use either channa or urad dal
alone also.
2.
Adjust the red chillies according to your spice level.
3.
If the ridge gourd peel is too long, cut it into small pieces and then use.
4. No need to temper. If you want to temper,
temper with oil, mustard seeds and curry leaves.
5. You can also store the skins in the refrigerator
and prepare the chutney at your convenience.
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