Friday, April 12, 2019

Posted by Mala at 12:00:00 AM No comments
A fond memory.....
My mom used to make this thogayal often, which can be used as a chutney for dosas and rotis...but had forgotten this all the while...
Of course, Meenakshi ammal is there like mom...
To make this thogayal, peels and pith have to be really tender. Otherwise, you just have to discard them.


Ingredients
Peerkangai/ridge gourd peels - 2 1/2 cups
Snake gourd pith - 1 cup
Tamarind paste - 1 tsp
Gingely/cooking oil - 2-3 tsps
Hing powder - 1/2 tsp
Mustard seeds - 3/4 tsp
Split urad dhal - 2-3 tsps
Red chillies - 3-4
Salt to taste
Coriander leaves - a fistful

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner/side
Prep time: 10 mts; Cooking time: 10-15 mts, depending on the tenderness of the peels

Serves 3-4

The previous day, I made something out of Ridgegourd and Snakegourd...and I had carefully preserved the peels and pith in the fridge. Here are they!!


Oil heated in a pan, hing powder, mustard seeds, urad dhal and red chillies added and sauteed till golden


Peels and pith added, tamarind paste and salt to taste added too


On slow fire, let them all get cooked and become soft


A little later, coriander leaves added too, to impart their flavor


All getting cooked nicely


Allowed to cool, loaded in the blender jar


And blended to a fine thogayal!


Serve it with rice, with a dash of ghee, or make it as a side for tiffins. Anyway, it is nothing but yum!!


This post first appeared in www.malpatskitchen.com

Notes
*Only peels or only pith can also be used.
*White or Yellow pumpkin's seeds and pith can be used too.


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