Ridge gourd skin chutney | peerkangai thol thuvaiyal

This chutney is one of my favourite one from my mom's recipe. Ridge gourd skin can be also edible by making chutney out of it. It tastes good with simple white rice.

For more ridge gourd recipes, check here:

Ridge gourd stir fry | peerkangai poriyal

Ingredients:

Servings: 2

Cooking time : 15 minutes

1. Oil - 1 tbsp

2. Cumin seeds - 1/2 tsp

3. Chana dal - 1/4 tsp

4. Curry leaves - few

5. Tamarind - a pinch

6. Red chilly - 1

7. Coriander seeds - 1 tsp

8. Onion (chopped) - 2 tbsp

9. Ridge gourd skin - 1 

10. Coconut (grated) - 3 tbsp

11. Salt - as required

Method of preparation:

1. In a pan, take oil and add chana dal and coriander seeds. Sauté until its slight golden in color. Keep the flame in low to medium.  

2. Add cumin seeds , onion, red chilli, curry leaves, tamarind. Sauté for a minute. 

3. Add coconut and cook for a minute.

4. Add ridge gourd skin and salt. 

5. If its so dry, add a little water. Cook until the skin cooks well and the raw smell goes off.

6. Once it cool down completely, transfer it to a mixer and grind it to a smooth paste.