Ingredients
1 cup seemebadane kaayi sippe / skin of chow chow
1/2 cup coconut gratings
3 green chillies
3 tsp chana dal / Bengal gram dal
2 tsp urad dal
1 tsp cumin seeds/jeera
2 tsp chopped coriander leaves
Chickpea size tamarind
Salt to taste
1 tsp oil
For the tempering:
2 tsp oil
1 tsp mustard
1 tsp urad dal
1 sprig of curry leaves
1 red chilli cut into bits
Procedure
Wash the skin of chow chow, chop it finely. Heat one teaspoon oil and roast chana dal, urad dal, jeera and green chillies till they turn golden brown.
Remove it in a bowl. In the same pan put chopped chow chow skin and roast it till they change the colour.
Add coconut gratings and coriander leaves and saute for 5 mins
Let it cool. Grind all the roasted ingredients with tamarind and salt, adding little water
Put the ground chutney in a bowl and add tadka using the ingredients mentioned above
Serve with rice and dal
You can also have this with dosa, idli or appam.
In place of chow chow skin, you can use ridge gourd skin.
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