Ridge gourd skin thogayal /Peerkangai thol thogayal




Ingredients :

Ridge gourd skin -- 1 1/2 cups
Channa dal -- 2 tbsp
Dry red chillies -- 4 to 5 nos.
Urad dal -- 1 tbsp
Hing -- less than 1/4 tsp
Oil -- 2 tsp
Thick tamarind pulp  or small pebble sized tamarind -- 1 tsp
Salt -- to taste

Method :

Add a spoon of oil in a karahi and fry the red chillies,urad dal, channa dal  one by one seperately and keep aside. Fry the tamarind for less than a minute (if u r using pulp, just add it while grinding ,no need to fry ) and keep it ready. Finally add a few drops of oil and saute well the skin for 2 to 3 minutes. Leave all the items to cool for few minutes and then grind. While grinding, add the red chillies and the dals first. Then add the tamarind and grind. Finally add the sauteed skin and sprinkle some water and grind. Njoy this with Dosa or even for rice.. U may do the same thing with ridge gourd flesh also if u don like the skin...

Happy eating guys !!!


14 comments:

  1. This is new to me...very interesting..looks yum..

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  2. yummmmmmmmmmy I usually cut the entire ridgegourd into pieces and make thogaiyal

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  3. I make it without the addition of dals looks delicious.

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  4. Looks yummylicious... love the color.. but does thogayal mean chutney? sorry for the basic doubt :)

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  5. Love this thogayal @ Julie/Julia Chutney and Thogayal are interchangeable

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  6. this my mil cooks.... really lovely dear.... bookmarked anyway...

    DNSW: E Roundup
    Dish Name Starts with F
    Learning-to-cook
    Regards,
    Akila

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  7. What a wonderful way to use the skin... it is just awesome and the colour is so eye catching...
    Reva

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  8. I love peerkangai thol thuvaiyal...very unique taste:)

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  9. Hi Shanvi,

    Thanks For Visiting Dear!Happy to know that u also from Tanjore.Glad to follow ur blog.U too have wonderful space...Keep rocking!

    Luv
    PremalathaAravindhan.
    www.premascook.com

    ReplyDelete

 

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