Pirkankai thokayal (Ridgegourd chutney)
Pirkankai - chopped 150 gms (remove only sharp edges of the skin)
Green chili - 2
Coriander leaf - ½ bunch (cleaned and chopped)
Tamarind paste - ½ tsp
Salt - to taste
Gingelly oil - 4 tbspn
Water - little to sprinkle
Mustard seed - ¼ tspn
Urad dhal - 1 tbspn
Preparation method:-
1. Fry the pirkankai with 3 tbspn of oil, chili and salt in a tawa.
2. Cook till the vegetable becomes ½ or ¼ th. Switch of the flame and add the coriander leaves
3. In a mixer add the cooked ridgegourd, tamarind paste, chili, coriander. Grind to paste
(without adding water).
4. In a tawa add oil, mustard, urad dhal and roast till dhal is golden brown.
5. Add this to ridgegourd chutney. If the chutney is more liquid fry the chutney in the tawa and
bring to thick (thokayal).Take care and stir in low flame. It will be sticky.
6. You can take this spicy chutney with idli, dosa or along with plain rice and gingelly oil