Peerkangai (Sinqua) Thuvaiyal

1 Sinqua (5 cups)

Wash and remove only the ridges on the sinqua and cut it along with the skin into medium size pieces.

1 Tsp Oil
1/4 Tsp Asafoetida
3 Tbsp Urad Dal
8 Red Chillies
Tamarind (A big Gooseberry Size)

Heat oil in a pan, fry asafoetida, urad dhal, red chilies along with tamarind. Remove and keep it aside.

1 Tsp Oil
1 Tsp Salt

In the same pan, add 1 more tsp of oil, add sinqua pieces and fry 2 minutes, add salt and fry for 4 more minutes on medium. Remove and cool it for 10 minutes.

First put the fried dhal, chili, asafoetida, tamarind in blender and coarsley powder them.

Add fried sinqua and run it in pulse just for a second and remove it.

1 Tsp Oil
1/2 Tsp Mustard Seeds
11 Curry Leaves

Heat oil, add mustard seeds, once it starts splutter, add curry leaves.

Add the seasoning over the thuvaiyal.

Taste Note: Tastes Great.
Source: kamalascorner