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Take 20 ml of oil in a kadai and on a medium fire, roast ulutham (urad) and Red chillies for about two minutes till ulutham becomes rosy brown. Now add one spoon of Asafoetida and immediately put all the skin and scraping of Peerakanga in the Kadai. Also put a small Ball sized Tamarind piece. Stir fry for about three minutes. Do not under any circumstances cook Peerkanga skin. Now add salt and mix thoroughly. Remove the Kadai from stove and allow it to cool. When sufficiently cold, put the whole thing in a small / medium jar of mixi and make chutney. This chutney tastes great with Rice and Ghee. This also goes well with idlies and Dosai. Try once and tell me.!! This chutney will keep good in fridge for three to four days. 

Note: If the quantity of scrapings and skin is less, use about 15 ml of oil. If you want to use this chutney only with rice, you can add a green chilli or two along with peerkanga peelings during frying. But you need to use ghee also for taste.

Peeled skin of Peerkanga (about one large cup)
One spoon of Ulundhu parappu (urad dhall)
Small ball of Tamarind
Red chillies (about three to four )
1" piece of sliced Ginger
Salt to taste
20 ml of cooking oil
1 spoon of Asafoetida





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