Ridge gourd / Peerkangkai / Beerakai - 2
Onion - 1/2
Red Chili - 2
Tamarind - 1 small size ball
Mustard - 1 tsp
Black Gram - 1 tsp
Asafoetida - 1tsp
Cooking Oil - 1 tsp
Salt to taste
Wash and clean ridge gourd.
Peel the skin with the help of a peeler or you can also remove the skin with the sharp knife.
You dont need coconut for this chutney as ridge gourd skin is already contains more of fiber. For the tamarind, prefer little sweeter verity. This makes the chutney more delicious.
In a pan add oil, mustard and balck gram and wait till the mustard splutter.
Serve it with hot Idlies, Dosais, Rice. I always love to have this Ridge gourd peel chutney / Peerkangkai thol thuvaiyal as a side for my rice for the lunch. You may also check Poondu Chutney, Urad Dal chutney, Pachai Mochai Fry...
Tips: Tamarind for the chutney / thuvaiyal, prefer the little sweet verity of tamarind. I always stock both the verities of tamarind, sweet and sour. Sweet tamarind I always use for these type of chutneys. And the sourest tamarind I use for making Samber, Fish curry etc.