Peerkangai thol chutney (Ridge guard skin chutney)



  • 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


  1. Heat a pan, add oil and black gram dhal and fry for sometime.
  2. Once the black gram dhal turns into light brown, add red chilies and fry for 2 to 3 minutes.
  3. Then add peerkangai skin(peerkangai thol) and curry leaves, fry for sometime. Remove from heat.
  4. Once it cools off, grind the fried items with tamarind and salt.

Goes well with: Idly or Dosa.

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