Peerkanga skin- paruppu thogayal

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!

1. Dry roast the toot dal with the chillies & black pepper seeds till the dal is golden brown. Soak in some water and keep aside.
2. 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.
3. Drain the excess water from the soaked dal.
4. Grind the dal, chillies, black pepper seeds, cooked peel, tamarind, salt to make the thogayal.
5. Temper the mustard seeds, urad dal, asafoetida and curry leaves in some oil and add to the thogayal. ( optional step)
6. 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.

Pappu Oorupindi

Ingredients
Tuvar dal – 1 cup
Asafoetida powder – 1/4 tsp
Red chilli – 4-6
Salt – to taste
Oil

Get Cooking!
1. Sauté the dal till it turns golden brown.
2. Soak the dal in water to soften it.
3.  Sauté the red chilli
4. Add to the dal, grind  slightly coarsely with some salt.
5. Serve with hot rice & ghee 🙂

Tips
You may saute some tomatoes or chayote & add to the mixer to add some nutrition/flavour. You may also reduce the red chillies, add some black peppercorns instead.

Tomato Oorupindi

Thogayal in tamil, oorupindi in telugu or chutney to generalise?!?

Ingredients
Tomatoes 4-5 chopped
Red Chillies 1-2
Salt
Mustard seeds
Urad dal
Asafoetida powder
Curry leaves
Tamarind
Oil

Get Cooking!
1. In a little oil, roast the tomatoes till the moisture disappears and the tomatoes become a thick paste stirring often to avoid charring. Set aside to cool.
2. Sauté the mustard seeds, red chillies, urad dal, curry leaves, asafoetida. Cool
3.  Grind this with a little bit of tamarind and salt to a fine paste.
4. Serve with rice or rotis.

Tips
You could add a bit of black pepper seeds and reduce the amount of red chillies. The amount of tamarind to be added depends on the taste of tomatoes used 🙂 The amount of urad dal, personally I use more as I like the crunchiness to the oorupindi. You could microwave the tomatoes with a tsp of oil stirring occasionally instead of doing it on the stove 🙂