How to make Peerkangai Thuvayal/Ridge Gourd Peel Chutney
When we peel any vegetable/fruit & discard the skin - we are bound to lose some micro nutrients & fiber along with it. Although the skin of the Ridge Gourd looks very tough, almost like an Alligator's back; it gets a little soft on cooking & even better upon grinding. I'm not sure if our grandmother's knew about the micro nutrients or they were trying to efficiently use all parts of a vegetable to feed their families; while cutting back on their grocery bills. The tamarind & other spices added to this Thuvayal adds a punch to this ordinary accompaniment.
2 cups of Ridge gourd skin bits
3 Red chillies
1 Tbsp oil ( Divided)
1 Tbsp Urad dal/Black gram dal (Divided)
1/2 Tsp Mustard seeds
A pinch of Asafoetida
Salt to taste
Tamarind - marble sized ball
- Select tender & fresh Ridge Gourds. Wash, remove the tough ridges on the skin & discard them.
- Wash again, if needed & peel the skin of the Ridge Gourd & cut into small bits. Save the flesh, for later use (to make Kootu or Sambhar).
- Heat oil in a pan & fry 1/2 Tbsp Urad dal, Asafoetida, Red chillies & Tamarind bits.
- Follow with the Ridge Gourd skin bits & scald them, until they are well done.
- Cool & grind with a sprinkle of water & salt as needed.
- Heat little oil in the pan & fry the remaining 1/2 Tbsp Urad dal & Mustard seeds.
- Change the ground Thuvayal into a serving bowl & top it with the fried Mustard seeds & Urad dal.
- Serve with Savory Kuzhi Paniyaram, Idli, Dosa, Uthappam, Upma or even steamed rice.
- If you, like you can use the Ridge Gourd flesh along with the skin to make this Thuvayal. Make sure to discard the seeds if they are matured (hard).
- Alternatively, you can scald some chopped onions along with the skin bits & make the Thuvayal.