Pumpkin peel thuvayal

Recently I read an article in "The Hindu" detailing the nutrition contained in the skin of different vegetables and fruits. So I thought of sharing this recipe here. It is a very tasty and nutritious thuvayal. Those who like less of coconut can relish this thuvayal.

My son likes this thuvayal very much and has given a name "Vitamin thuvayal". It can be used along with cooked rice and ghee or with dosa, idly etc.

Ingredients


chopped Pumpkin peels and the inner flesh - 1/4 cup
grated coconut - less than 1/4 cup
Tamarind - size of gooseberry
Coriander seeds - 3 tsp
Urud dhal (split or whole) - 3 tsp
Red chilli -3 nos
asaphoetida (perumkayam thul) - pinch
salt - to taste
cooking oil - 2 tsp

Method:
Peels and inner flesh of yellow or orange pumpkin can be used. It can be chopped into small pieces or grated. Seeds may be removed as it may not grind properly.

Put little oil in a pan, and put the pumpkin peels and flesh. Let it fry to become soft on low flame. If required sprinkle little water in between. When it is soft and there is change in the colour, keep it to cool.

With little oil fry the coriander seeds, urud dhal and red chillies to brown.

Grind all the above along with some grated coconut, salt, tamarind and asaphoetida powder to a fine paste. Do not add water. The delicious thuvayal is ready.

To read the article in Hindu

http://www.hindu.com/mp/2007/10/11/stories/2007101150820200.htm