Peerkangai Thuvaiyal

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.