Ridge gourd pores and skin chutney, additionally called Peerkangai Thol Thogayal, is a unique and flavorful South indian chutney made using the nutritious peel of ridge gourd (peerkangai). in place of discarding the peel, this recipe turns it into a delectable and healthy chutney powder that pairs splendidly with steamed rice. This chutney is easy to prepare, rich in fiber, and gives a barely earthy taste with a mild spice, making it a really perfect accompaniment for each day meals.
ingredients:
Peel of two-3 medium ridge gourds (peerkangai)
1/4 cup chana dal (break up bengal gram)
1/4 cup urad dal (cut up black gram)
6-7 dried red chilies (regulate to taste)
1 tsp mustard seeds
half tsp asafoetida (hing)
1 tbsp oil
Salt to flavor
1/4 cup grated fresh coconut (optionally available)
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instructions:
1. put together Ridge Gourd Peel:
Wash the ridge gourd peel very well to get rid of dust. Chop into small portions.
2. Roast the Peel and Lentils:
warmness a pan with oil. add mustard seeds and let them splutter. upload chana dal and urad dal; roast till golden. subsequent, add the ridge gourd peel pieces and roast till they may be dry and barely crisp. add dried pink chilies and asafoetida and roast for any other minute.
3. Cool and Grind:
allow the roasted ingredients to cool. transfer them to a blender. add salt and, if desired, grated fresh coconut. Grind to a rough or pleasant powder without including water.
4. keep:
keep the chutney powder in an airtight container. It remains precise for weeks.
Serving proposal:
mix 1-2 teaspoons of ridge gourd peel chutney powder with warm steamed rice and a dollop of ghee or sesame oil for a nutritious and flavorful meal. It also tastes high-quality with idli and dosa.
Peerkangai Thol Thogayal is a amazing way to apply ridge gourd peel, minimizing waste while creating a scrumptious, healthful chutney that complements conventional South indian meals perfectly.
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