RidgeGourd/Peerkangai - Peels of 1 gourd (they are pretty tough and look quite inedible)
Urad Dhal - 1 tbsp
Dried Red Chillies - 4 or 5
Tamarind - a small piece
Coconut - 2 to 3 tbsp
Salt - to taste
Oil - 1 tbsp
1) Heat oil in a pan and add the urad dhal, tamarind and dried red chillies, when the dhal turns a light gold, toss in the peels, tamarind piece and salt.
2) Saute this on medium until the peels soften. I sometimes sprinkle a bit of water and close it with a lid to hasten the cooking process.
3) When done, toss in the grated coconut and switch off the stove. When this is cool enough, grind in a mixie to a slightly coarse paste with little water, as required. This is good when mixed in with rice or as an accompaniment to curd rice.