Peerkangai Thol Thuvaiyal - Ridge Gourd Peel Chutney
Easy Spicy Chutney made with Ridge Gourd Peel / Peerkangai Thol
Servings: 5
Ingredients
Ingredients - to saute
- 3 cups Ridge Gourd Peel about 1 big ridge gourd
- 3 tablespoon Black gram / Ullutham paruppu / Urad dal skinned
- 1/4 cup Fresh Coconut grated or pieces
- 1 marble Tamarind
- 5 each Dry Red Chilli
- 1 each Green Chilli
- 1 inch Ginger piece
- 1/4 teaspoon Asafoetida
- 1/2 teaspoon Salt
- 1 tablespoon Oil
Ingredients - to temper
- 1 teaspoon Oil
- 1 each Dry Red Chilli
- 1/2 teaspoon Mustard seeds
Instructions
- Wash the ridge gourd thoroughly and peel the outer skin using a scrapper or a knife.
- Heat oil in a pan and fry the black gram until golden along with dry red chillies.
- Fry along chopped ridge gourd peel with ginger, tamarind, coconut, green chilli and asafoetida till it becomes soft.
- Let cool completely and then grind with salt and little water to make a thick consistency.
- This chutney need to be a little coarse side so use only the pulse button in your mixer to grind.
- Finally heat a little oil in a small pan, temper with mustard and red chilli and pour this over the chutney and mix.
- Peerkangai Thol thuvaiyal is all ready to be served.
- Goes well with Idli, Dosa or as a side for curd rice.
Notes
Chutney should have a coarse texture to it, so use the pulse mode to grind.
This stays good for few days when refrigerated.
Tempering is optional, its taste good even without it.