Peerkangai(thhol) Thuvayal \ Ridge gourd(skin) chutney

                     I remember my mom use to prepare this thuvayal whenever she cooks peerkangai and with the leftover skin this thuvayal. Isn't a nice idea of using the skin without wasting it.We can mix this thuvayal with hot rice and also can have with idli,dosa and chapathi too.These many days never tried but this time my hubby was asking to prepare this thuvayal and some how finally got the recipe from my mom and prepared this.Moreover its very easy and simple to prepare.Only one thing i found difficult is removing the skin. As i was not convenient in using the knife i found it very difficult.But after having this thuvayal i was so happy that thuvayal turned well.

Ingredients :

Peerkangai skin	1 cup
Urad dall	2 tbsp
Channa dall	1 tbsp
Grated coconut	2 tbsp
Red chillies	5-6 nos
Tamarind	2 inch piece 1
Hing	Req
Salt	Req

Method :

1.   Grab all your ingredients together.

2.    In a wok saute the urad dal,Channa dal,hing,red chillies and tamarind together till its little roasted.

3.    Now add the grated coconut and peerkangai thhol(skin) and roast for around 5 min's in low flame and switch off the flame.

4.      Bring the mixture to room temperature and grind in the mixie by add little water.Now the thuvayal is ready to serve.Can have with hot rice,ghee and papad or frymes.Will taste yummy.

Notes :

1.   Don't grind too nicely.Grind like a chutney.

2.   Adjust the salt while grinding.

3.   Store in a air tight container and refrigerate it.Then will last for a week.

4.   Can also add red chillie powder while grinding instead of red chillies and also can adjust spice level.