Beerakaya Thokku Pachadi (Ridgegourd Peel Chutney)

Masala - Heat a tsp of Oil in a pan. When hot, add 1 tbsp of Urad Dal (minappapappu), 1 tsp of Cumin Seeds and 1-2 torn and de-seeded dry Red Chilies. Stir fry for few seconds till the dal is golden brown in color. Remove and keep aside.

Chilli & Peels - In the same pan, heat another tsp of Oil. When hot, add 2 slit Green Chillies and saute for a minute. Add the peels of 2 large Ridge gourds chopped into pieces and fry on medium-heat for 5 minutes. Add 1 tsp Tamarind Paste to it and leave aside to cool.

Grind - After cooling, grind the masala to coarse mix and then add the Chili and peels to it. Grind to a coarse paste by adding Salt to taste.

Popu (Seasoning) - Heat ½ tsp of Oil in a pan and add ½ tsp of Mustard Seeds. Once they pop, add 1-2 Dry Red Chillies and a big pinch of Asafoetida. Toss for few seconds and pour the seasoning over the ground pachadi / chutney.

Serve with hot rice.