- Peerkangai thol(the outer skin) – 1½ cup
- Red chillies – 3
- Black gram dhal – 1 tspn
- Curry leaves – few
- Tamarind – a pinch
- Salt and oil – As required
- Heat a pan, add oil and black gram dhal and fry for sometime.
- Once the black gram dhal turns into light brown, add red chilies and fry for 2 to 3 minutes.
- Then add peerkangai skin(peerkangai thol) and curry leaves, fry for sometime. Remove from heat.
- Once it cools off, grind the fried items with tamarind and salt.