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  • Preeti Shridhar

Sponge Gourd Peels Chutney

Another gem from Tam Bram Cuisine. It's a flavouful chutney or Thogayal. Pairs well with idli , dosa . I like it with hot rice and a dollop of ghee. My mom enjoys it with roti

Best example of waste to taste..

Adjust chili as per your taste. This recipe gives mildly spicy chutney.


Sponge Gourd Peels 1 cup

Chana Dal 1 tbsp

Peanuts 2 tbsp

Red chili 1

Curry leaves 10

Tamarind paste 2 tbsp

Salt to taste

Oil 1 tsp


Oil 1 tbsp

Mustard seeds 1/2 tsp

Red chili 1

Curry leaves 5


  1. Wash and chop the peels.

  2. Heat half tsp oil in a pan

  3. Add chana dal and red chili broken into pieces.

  4. Keep stirring.

  5. After a minute add peanuts..

  6. Fry till dal changes color.

  7. Remove on a plate.

  8. In the same pan add 1/2 tsp oil and fry the peels for a minute or so.

  9. Remove on a plate.

  10. Let these ingredients cool down.

  11. Grind chana dal, chili and peanuts coarsely.

  12. Now add peels, salt and tamarind paste.

  13. Grind again.

  14. The chutney is slightly coarse, not very fine.

  15. Add minimum water.

  16. The consistency should be pasty.

  17. Taste and adjust salt and tamarind.

  18. Remove in a bowl.

For tempering:

  1. Heat oil in a pan,add mustard seeds.

  2. Once seeds crackle, add red chili and curry leaves.

  3. Pour over the chutney.

  4. Keep it refrigerated.


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