Peergangai thol chutney (Ridge gourd peels dip )

 This chutney my mom used to make. In this veggie its skin too didn’t wasted. No one can find it is made with peels. It contains more fiber.

Requirements :

 Ridge gourd peels – ½ cup

Red chili – 5

Urad dhal – 1tsp

Cumin – ½ tsp

Pepper corns -5

Tamarind – marble size

Grated coconut – ½ cup

Curry leaves – 1 sprig

Oil – 1tsp

Salt to taste

Method :

Heat oil in a pan , add urad dhal , cumin , pepper , chilly , skin peels , curry leaves and sauté well.

When it cools , grind along with coconut , salt and little water.

Tempering is not needed.

Serve with plain rice, idly / dosa.





http://www.ohtastensee.com/2012/07/01/announcing-serve-it-series-serve-it-blended/



http://www.sizzlingtastebuds.com/2012/06/hosting-walk-through-memory-lane-wtml.html


Linking to:
                     South IndianCooking - Series # 1 @ Anu's Healthy Kitchen