Sunday, January 20, 2013

PEERKANGAI PEEL THUVAYAL

Peerkangai/Ridge gourd/Chinese Okra is a very common vegetable used in South Indian dishes. The inner part is very soft and spongy and mostly used in Kootu. We typically use the skin for making thuvayals.
Peerkangai Thuvayal


Ingredients
Peerkangai Peel (chopped) : 1 cup
Urad dhal: 2 tablespoon
Tamarind: Small gooseberry size
Salt: to taste
Red chillies: 2 (or to taste)
Asafoetida: a pinch
Jaggery: 1 tsp (Optional)
Oil: 1 tsp

Procedure:
1) Heat 1/2 tsp oil in a pan and add urad dhal and fry. Once it becomes reddish add red chillies,tamarind and fry for a minute. Add asafoetida finally. Remove from the pan and keep this aside
2) In the same pan add the remaining oil and fry the chopped peerkangai skin. Let this cook for 5 minutes
3) Allow this cool
4) Grind it along with salt and jaggery (First pulse it without water and then add enough water and grind it well to a smooth paste)

Step by Step pictures


Peerkangai Thuvayal
Peel the outer ridge and discard it

Peerkangai Thuvayal
Now peel the skin using a peeler

Peerkangai Thuvayal
Fry urad dhal, red chillies, tamarind and hing

Peerkangai Thuvayal
Fry the peel and grind everything together with water




14 comments:

  1. I just loveee this,we add some sesame seeds to this just try adding it nexttime it tastes yumyyyyy

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  2. delicious chutney ...i crave for it....

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  3. Healthy and favourite chutney of our family.Beautiful background colour.

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  4. Nice click Shylaja...My MIL makes this thuvayal and we love it..Looks yum

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  5. Have heard a lot abt this. Have to try. will try soon... Looks nice

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  6. Fingure licking good..I love simple & mouthwatering chuteys like these..Makes your meal all the more healthy & enjoyable!!
    Prathima Rao
    Prats Corner

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  7. Looks good. I love to prepare it often.

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  8. my fav.. my mum always does this
    http://great-secret-of-life.blogspot.com

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  9. Delicious thovaiyal.. Very inviting..

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  10. very inviting...i love the green background...

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  11. I just made peerkanga thogayal last week, but I through the skin in the trash. Will try to make use of the whole veggie for a change. I am always concerned if they would taste bitter.

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