Wash and remove only the ridges on the gourd and cut it along with the skin into medium size pieces.
In a kadai put a teaspoon of oil and fry asafotida, urad dhal, red chillies along with the tamarind. Remove it. Same kadai add one more teaspoon oil and add the peerkankai pieces and fry on a medium flame for about 5 to 6 minutes. Remove and cool it for 10 minutes.
First put the fried dhal, chilli, asafotida, tamarind along with salt in a mixie and powder it. Then add the fried peerkankai and run it in a pulse mode just for a second and remove it.
Season it with mustard and curry leaves.
Can be taken with idli/dosa or even with chapati. However, it goes well with hot rice and few drops of ghee mixed together.
thuvayal migavum arumayaga ulladu
Hi Niloufer Riyaz,
Thank you for visiting my site and your comments.
Sorry been sick and could not visit ur blog…Tried ur brinjal masala kuzhambhu.Tastes like hotel style kuzhambhu.Very nice recipe.Also like this one too.I make only the thol as thogaiyal in the ridgeguord and the inside part I make it into a kootu. Will try this recipe and post feedback.
Regarding the sprouts once I tried and I did not like it too much cos of the raw smell and also too lazy to do it but will give ur sundal a try too…Thanks for sharing such wonderful recipes…
Hope you are doing well now. Yes. Normally thuvaiyal is done with the skin of ridge gourd and the inner part is used for kootu. However, when we make thuvaiyal with whole vegetable, it tastes better.
Thanks for the info
Ur peerkankai kootu was awesome. really good to taste.
Good job yaar !!
it is called eerekayi rubbidha uli palya in karnataka.this thuvayal is added to cooked green gram dhal and used as kuzhambu.
Thank you Devika for sharing information on this thuvaiyal.
Hi aunty!! Thanks for this recipe…
I had recently cm across cabbage tuvayal… if you help me with ur style of preparation… will be helpful!!