Peerkangai Thol Chutney Recipe, Ridgegourd Peel Chutney Recipe

Peerkangai Thol Chutney Recipe. Ridgegourd Peel is often discarded but can be made into a very delicious chutney. Recipe with step by step pictures.

Ridgegourd Peel is often discarded at home. By peeling away the veggies, we are peeling away the rich nutrients too! The peels and skin is usually the most rich and colorful part of the vegetable. The colorful peels and skin are concentrated with pigments and super healthy phytochemicals. While most produce today is loaded with pesticides, most often we remove the peel to get rid of the chemicals. Usually country vegetables are safe to be consumed along with the peel. Here is how to do Ridgegourd peel chutney recipe.

Wash and peel the ridgegourd. The peels look rough but a good vegetable peeler does the job of peeling well. Set aside.

Heat a teaspoon of oil in a pan and add in the urad dal and fry on a low flame until the lentils are brown and roasted. Set aside on a plate to cool.

Heat the remaining oil in the same pan and add in the garlic and asafoetida (hing). Fry for a few seconds. Add in the ridge-gourd peel.

Add in the salt and green chillies to the pan. Fry for 3-4 minutes until the peel is completely wilted. Add in a few teaspoon of water if necessary while sauteing. Once the peels are wilted and changes color, add in the tamarind and jaggery. Add in the fresh shredded coconut and remove from heat. Set aside on a plate to cool.

Transfer the cooled ridge-gourd mixture and the roasted urad dal to a mixie and add in half cup of water and grind to a smooth paste.

• Peels from 2 medium ridge-gourd
• 2 teaspoon gingely oil (Indian sesame oil)
• 2 tablespoon urad dal
• 5 cloves garlic
• 1/4 teaspoon asafoetida (hing)
• 2 - 3 green chillies
• 1/2 teaspoon salt
• 1/2 teaspoon tamarind
• 1/2 teaspoon jaggery
• 1/3 cup fresh shredded coconut

1. Wash and peel the ridgegourd. Set aside.
2. Heat a teaspoon of oil in a pan and add in the urad dal and fry on a low flame until the lentils are brown and roasted. Set aside on a plate to cool.
3. Heat remaining oil in a pan and add in the garlic and asafoetida (hing). Fry for a few seconds. Add in the ridge-gourd peel.
4. Add in the salt and green chillies to the pan. Fry for 3-4 minutes until the peel is completely wilted. Add in a few teaspoon of water if necessary while sauteing. Once the peels are wilted and changes color, add in the tamarind and jaggery. Add in the fresh shredded coconut and remove from heat. Set aside on a plate to cool.
5. Transfer the cooled ridge-gourd mixture and roasted urad dal to a mixie and add in half cup of water and grind to a smooth paste.
6. Serve with idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Chutney
• Cuisine: Tamilnadu

• Peels from 2 medium ridge-gourd
• 2 teaspoon gingely oil (Indian sesame oil)
• 2 tablespoon urad dal
• 5 cloves garlic
• 1/4 teaspoon asafoetida (hing)
• 2 - 3 green chillies
• 1/2 teaspoon salt
• 1/2 teaspoon tamarind
• 1/2 teaspoon jaggery
• 1/3 cup fresh shredded coconut

1. Wash and peel the ridgegourd. Set aside.
2. Heat a teaspoon of oil in a pan and add in the urad dal and fry on a low flame until the lentils are brown and roasted. Set aside on a plate to cool.
3. Heat remaining oil in a pan and add in the garlic and asafoetida (hing). Fry for a few seconds. Add in the ridge-gourd peel.
4. Add in the salt and green chillies to the pan. Fry for 3-4 minutes until the peel is completely wilted. Add in a few teaspoon of water if necessary while sauteing. Once the peels are wilted and changes color, add in the tamarind and jaggery. Add in the fresh shredded coconut and remove from heat. Set aside on a plate to cool.
5. Transfer the cooled ridge-gourd mixture and roasted urad dal to a mixie and add in half cup of water and grind to a smooth paste.
6. Serve with idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Chutney
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/peerkangai-thol-chutney-recipe/

Chola dosai and chola idli batter recipe. How to make fermented sorghum idli-dosa batter. Recipe with step by step pictures.

We made Chola dosai for breakfast today. Many readers confuse between vellai cholam (sorghum millet) and makka cholam (corn). They are two different things. Chola dosai is made with sorghum millet. Sorghum is also called as the big millet and looks similar to Quinoa. Its an extremely healthy grain and is also gluten free. Here is how to do Sorghum millet dosa.

We will need equal quantity of urad dal, parboiled rice (idli rice) and sorghum millet (vellai cholam) for this recipe.

Wash and soak the grains in water for 4-5 hours. Sorghum millet is a very tough millet and it needs at-least 4-5 hours to soften a little. If you have the time, soak the grains overnite. It works best.

I have used a wet grinder for grinding the batter today. You may use a mixie too! Drain the water and add the soaked grains to the grinder. Add water little by little while grinding. Grind the batter for half an hour in the wet grinder. Add 2 – 2.5 cups of water while grinding the batter.

Add in the salt to the grinder. After half an hour, stop the grinder and feel the batter. The batter should be smooth.

Remove the batter to a bowl. Cover the batter with a lid and allow it to ferment for 4-8 hours. If you live in a hot place, the batter will ferment in 4-5 hours. The batter will rise during fermentation. The Cholam Idli-Dosa batter should have increased in volume after 4-8 hours and should look foamy. Mix well using a spatula to release the foam. The Cholam Idli-Dosa batter should not be very thick. If the batter is thick, add some water to dilute. The batter should be the consistency of regular idli dosa batter.

At this stage, if not using right away, the batter can be refrigerated for up-to two days and used accordingly.

Heat a dosa pan / griddle until hot for making Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round.

Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook the millet dosa until browned. Up-to 30 seconds more. Transfer the millet Dosa to a plate. Continue with the remaining millet dosa batter.

Dosas are ready.

I also made idlis with the same batter and were really soft. I added a little ghee to the idlis and the sorghum idlis were சொர்கம் (sorgum in tamil means heaven).

• 1 cup parboiled rice (idli rice)
• 1 cup vellai cholam (sorghum millet)
• 1 cup whole white urad dal – unpolished
• 1 teaspoon salt

1. Wash and soak the grains in water for 4-5 hours.
2. Drain the water and add the soaked grains to the grinder. Add water little by little while grinding. Grind the batter for half an hour in the wet grinder. Add upto two cups of water while grinding the batter.
3. Add in the salt to the grinder. After half an hour, stop the grinder and feel the batter. The batter should be smooth.
4. Use the batter to make idli and dosa.
5. The batter can be refrigerated for up-to two days and used accordingly.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 12 hours
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: Tamilnadu