Recipe: Peerkangai Thol Thuvaiyal (Ridge Gourd Peel Chutney)

This South Indian thuvaiyal turns ridge-gourd peel into a deeply savoury chutney instead of letting it go to waste. Roasted lentils, red chillies and tamarind add nuttiness, heat and tang.

Prep time: 10 mins | Cook time: 10 mins | Servings: 4

Ingredients

• Peel of 1 large ridge gourd, thoroughly washed
• 2 tbsp urad dal
• 1 tbsp chana dal
• 3 to 4 dried red chillies
• 1 small piece of tamarind
• 1 tbsp grated coconut, optional
• ¼ tsp hing
• 1 tbsp sesame oil or cooking oil
• Salt, to taste
• Water, as needed

For tempering:

• 1 tsp sesame oil
• ½ tsp mustard seeds
• 1 dried red chilli

Get the ingredients here

Method

1. Wash the ridge gourd well and peel off the outer skin.
2. Chop the peels into smaller pieces.
3. Heat oil and roast the urad dal and chana dal until golden.
4. Add the dried red chillies and sauté briefly.
5. Add the ridge-gourd peels and cook until soft.
6. Add tamarind, coconut if using, and hing. Sauté for another minute.
7. Cool the mixture.
8. Grind with salt and a little water into a thick, slightly coarse chutney.
9. Heat sesame oil for tempering.
10. Add mustard seeds and let them crackle, followed by the dried red chilli.
11. Pour over the thuvaiyal and mix.

Tip: Keep the thuvaiyal thick. It is especially good mixed with hot rice and a little ghee or sesame oil.