Saturday, 25 January 2014

Pumpkin Skin Chutney | Parangikai thol thogaiyal


Do you throw pumpkin skin into the bin?...if yes ,means you are throwing lot of vitamins .. of course, Pumpkin skin (parangikai thol) contain lot of nutrition like vitamin A, fibre and vitamin C.  Using pumpkin skin you can make nutritious as well as delicious chutney/ thogaiyal..  Try this new recipe... it is spicy and also tasty, It's well goes with Rice and also with  idly..... Try its and let me  have your  valuable comments...
      
பரங்கிக் காய் தோல் துவையல்











Method:


1. Peel the skin from Pumpkin. Cut into small pieces..


2. Take a kadai add some oil to it, roast the red chili, Urad Dal and transfer this to bowl let them to cool.

3. Heat 1 tsp oil in the same kadai, add the chopped skin of Pumpkin and saute until raw smell goes..

4. Sprinkle 3 tbsp of water and cook it for 3 min in low flame. And remove this from the kadai and let them to cool.

5. Take a mixer grinder add the sauteed Pumpkin skin, roasted Urad Dal ,roasted red chili, tamarind and required salt. Grind it will little water and make it into a paste (thogaiyal).

6. Heat  1 tsp of oil and fry the item in To Temper column Mustard, Urad Dal and curry leaves into the Chutney/thogaiyal.

7. Pumpkin Chutney/ParangikaiThogaiyal is ready.Serve as a side dish for Hot Rasam, Sambar with rice or Serve as a side dish for idly.

Note :

1. When you make other Pumpkin recipe collect the skin and store this skin in refrigerator. Its can be stored upto 4 days. You can use this skin when you needed.

2. This Chutney/thogaiyal can be used fresh and last for one day... it gets spoiled when u store more than 1 day..

3. Use the inner part of the pumpkin can also used to make chutney except the seeds.