One vegetable - 3 dishes - sambar, chutney and tambli(coconut-buttermilk based curry popular in coastal Karnataka).
One of the things I love about Udupi cuisine is that no part of a vegetable is wasted if it’s considered even remotely edible. I guess we didn’t find a way to cook coconut shells, or jackfruit skin :)
Anyways, this is another sambanda(chutney). I didn’t know chutney could be made with this peel, until my relative pointed it on my FB post. Other vegetables peels with which you can make chutney can be found here(bottle gourd peel chutney) and here(ridge gourd peel chutney).
I found this recipe in a blog, where many traditional udupi recipes can be found.
If you are a chutney-rice combo lover, then you’ll definitely like this.
Mangalore Soutekayi peel of 1 medium sized vegetable
Tamarind paste - 1 tsp
Jaggery - 1/2 tsp
Urad dal - 1 tsp
Red chillies - 2(less spicy)
Curry leaves - few
Coconut - 1/2 cup
for the tadka
Peel the vegetable. In a pan, take some ghee and roast the peel until it shrinks. Keep it aside. In the same pan, add urad dal, red chillies and roast in sim until urad dal changes color. Add curry leaves and coconut, roast and switch it off immediately. Grind this with tamarind, jaggery, salt and roasted peel, with less water.
Make tadka and add to this.