Ridge Gourd(Peerkangai) Thugayal

INGREDIENTS
Ridge Gourd---------------------1/2 kg
Urid Dhal------------------------2 Tbsp
Dry Red Chilly------------------- 10
Hing-----------------------------One Grapes size:)
I don't use powdered hing for my Podi's or Thugayal varieties.
Tamarind------------------------One small lemon size
Salt as required
Oil------------------------------ 2 Tbsp for the preparation and 1 Tbsp for Tempering
Mustard seeds-------------------1 tsp

METHOD
Remove just the ridges and not the entire skin from the ridge gourd and wash it and dry it with a cloth.Cut it into small pieces and keep.Clean the tamarind and make it into small bits.

In a Kadai add 1 Tbsp of oil and fry the urid dhal, red chilly and hing.If you are going to use powdered hing then add it just before you remove the dhal and chilly from the stove.

Again add 1 Tbsp of oil in the kadai and fry the tamarind first and then add the ridge gourd and stir well.Keep tossing now and then till it is cooked well.Don't add water for cooking or for grinding it.

Let them cool and first grind the Ridge gourd, tamarind and salt to a fine paste. Then add the dhal hing and chilly and grind it.If you are going to have it immediately you can grind it coarsely.It will be a little bit crunchy, which will be yummy when mixed with rice.If not, grind it to a fine paste.Temper this with mustard in 1 Tbsp of oil and mix well.This can be stored for 3 to 4 days in a refrigerator in an air tight container.This goes well with Idly or Dosa too.

Thugayal or Thuvayal

This can be called as chutney too,as one of my Telugu friend told me that they call it so.Any way,whatever way you call it it very yummy and hot too.This can be taken with rice or roti.

Puli(Tamarind) Thuvayal
Ingredients


Tamarind------------------------one small lemon size(make it into small pieces or soak it in little water)
Urid dhal------------------------1/4 cup
Red chilly------------------------8 to 10
Hing----------------------------1/4 inch piece
Grated coconut--------------------1/4 cup
Oil --------------------------------1 tbsp
Mustard seeds ---------------------1/4 tsp

Usually I fry the tamarind and hence I told you to make it into small pieces so as it will be easy to grind in the mixie.If you think you cannot do it in your mixer grinder you can soak it in little water which makes grinding easier.If you fry the tamarind, it will stay good for a week(in a Refrigerator).

Fry all the ingredients in oil except the coconut.Add it lastly before switching off the flame.And regarding the hing, if you use the powdered form, add it before adding the coconut and then switch off the flame.
Grind it with minimum water and the yummy dish is ready.You can add more water if you like it a little bit looser.