Today, I am going to share a very easy, quick
and healthy thogaiyal using the peel of Chow Chow. This is a very delicious
thogaiyal that can be served as side dish for idlis/dosas or even with steam
cooked white rice. So next time you make chow chow at home, do not throw away
the peel. Meanwhile do check out other interesting 45 different Chutney& Thogaiyal varieties that I have
posted earlier.
Wash and peel the chow chow and keep it aside.
Here’s how to make Chow Chow Thogaiyal with step
by step photos…
Ingredients
Chow
Chow Peel
|
Peel
of 1 Chow Chow
|
Urad
dal/Ullutham Paruppu
|
2
tbsp
|
Red
Chillies
|
5
|
Asafoetida/Hing
|
1 tsp
|
Tamarind/Puli
|
One
small gooseberry size
|
Nallaennai/Oil
|
2 tsp
|
Salt
|
To taste
|
For Tempering
Oil
|
1 tsp
|
Mustard/Kadugu
|
¼ tsp
|
Cumin
Seeds/Jeeragam
|
¼ tsp
|
Curry
Leaves
|
10-15
|
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 4
Author: Priya Anandakumar
Method
Wash and peel the chow chow and keep it aside.
Heat oil in a pan, add urad dal fry until golden
brown color.
Add red chillies and fry for about 30-40
seconds.
Now add chow chow peel and sauté for 3-4 minutes
or until it turns soft.
Next add tamarind, asafoetida and give a good
stir and switch off the stove.
Let it cool, then add everything to a mixer and
grind it along with salt to a thick paste adding little water.
For tempering, heat oil in a small pan, splutter
mustard seeds, cumin seeds, curry leaves for about 30 seconds and switch off
the stove.
Add the tempering to the Chow Chow Thogaiyal.
Serve it with steam cooked white rice or with idlis/dosas.
Thank you all for visiting my space, please come
back again for more simple and delicious Chutney and Thogaiyal varieties.
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Until then I am
signing off…
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Priya Anandakumar