Meena's Taste Mantra

Chow Chow Peel Chutney | Thogaiyal

Amma is truly Goddess Annapoorneshwari re-incarnation! Anything she touches, becomes a healthy nutritive, delicious thing that not only nourishes our body but our souls too! Truly blessed to eat Annam prepared with oodles of love by her! I am sure for every child its her/his mother the bestest!

Amma made Chow Chow Kootu and she had kept the peels aside. She made this exotic Thogaiyal | Chutney that tastes out of this world!

Ingredients:

2 Chow Chow Peel, medium size

1 Onion, small, roughly sliced

1 Carrot, small

2 tblsp Dhania | Coriander Seeds

2 tblsp Urad Dal

1 tsp Black Til | Sesame Seeds

5 gms Compounded Hing | Asafoetida

1/2 cup Fresh Dhania | Coriander Leaves, loosely placed

1/2 Lemon sized Imli | Tamarind

5 Sukhi Lal Mirchi | Dried Red Chilli

1 tsp Oil

To taste Salt

Method:

In a frying pan, heat 1/2 tsp oil. Add Dhania seed, Urad Dal, Black Til and Sukhi Lal Mirch and fry them well. Once their color start changing, remove and keep this spice mixture aside.
In the same frying pan, add the remaining oil and hing. When the hing puffs up, add the onion and saute for 2 minutes.
Add the Chow Chow peel, Imli and Carrot. Saute these for 5 minutes.
Switch off the flame. Let this cool.
Rough grind the spice mixture. Then add the sauted vegetables and sprinkle a bit of water to enable the grinding. Add salt.
Grind to make a thick Thogaiyal | Chutney.

The Chow chow Peel Thogaiyal can be had with Rice | Roti or even as a Dip | Spread. I love to make vegetable sandwich using this Thogaiyal, tastes so delicious! Amma mixes this Thogaiyal to her glass of buttermilk and makes an awesome Masala Buttermilk.

Its upto our imagination how best to use this Chow Chow Peel Thogaiyal as it just enhances the flavour of whatever you combine it with!

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.