Ingredients
Ridge gourd ( peerkanga) peel – from 2 gourds
Toor dal – 1/2 cup
Red chillies – 3 chillies
Black pepper seeds – a few
Tamarind – a small piece
Salt to taste
Oil
For tempering (optional)
Mustard seeds
Broken urad dal
Asafoetida
Curry leaves
Get cooking!
- Dry roast the toot dal with the chillies & black pepper seeds till the dal is golden brown. Soak in some water and keep aside.
- Heat a teaspoon or two of oil and put in the peels. Sauté till the peel is cooked. Add water to ensure the peel is cooked well.
- Drain the excess water from the soaked dal.
- Grind the dal, chillies, black pepper seeds, cooked peel, tamarind, salt to make the thogayal.
- Temper the mustard seeds, urad dal, asafoetida and curry leaves in some oil and add to the thogayal. ( optional step)
- Serve with hot rice & roasted pappad
Tips
The ridge gourd peel can be replaced by chow-chow peel. If the amount of peel is a lot, one can reduce the dal as well.
Shakahari Saapadu 