PEERKANGAAI THOLI THUVAYAL - Guest post for Nupur Mehra - Learn how to make Peerkangaai Tholi Thuvayal/ Ridge-gourd Peel Chutney

Would I miss an opportunity doing a guest post when the invite is from a popular blogger and Foodie? NO. I am very happy to be a guest today on Nupur's space - The Veggie Indian and I thank her for having invited me over to share her space today. I have always been a fan of her recipes and never missed any of her posts . Her content and vibrant photography with intricate detail on nutritional facts on food has always impressed me and that kick started our friendship. It is almost 4 yrs now and am glad to have found such a warm, pretty and talented person on blogosphere. 

About today's recipe..... Nupur had suggested that it would be nice if I gave her some traditional South Indian recipe. After some thought process, I zeroed upon Thuvayal/ Thogayal. Thuvayal -  if exactly anglicized  would be Chutney with roasted dhals and spices being the major components. It is a popular accompaniment in South Indian cuisine, easy to prepare and are time savers. A very small serving can make a meal very tasty on days when fresh food stock is scarce. The most popular ones being Thengaai Thuvayal ( Coconut Thuvayal) and Toor Dhal Thuvayal( Paruppu Thuvayal). The recipe has eventually evolved over years in different regions and households. Interesting additions like vegetable pulp and vegetable peel along with dhals  make it innovative, tasty and also increases the nutritional value. ...... Want to know how to prepare it? Visit Nupur's space to read the recipe.