Beera pottu (ridge guard skin) chutney

Ingredients	Quantity
Beera pottu (ridge guard skin)	1 cup
Chopped fenugreek leaves	1 cup
Grated carrot	1 cup
Tamarind	To taste
Black gram	1 table spoon
Mustard seeds	1 table spoon
Hinge	Pinch
Turmeric	Pinch
Red chilly	7
Oil	2 table spoon
Garlic cloves	4

Salt                                                                               To taste

Preparation method

1. Heat the oil to fry,fry black gram until red color, add mustard seeds, red chilies, hinge, fry it for 2 minutes. And transfer to a plate.
2. In the same pan add oil,when the oil is heated add beera pottu, and fenugreek leaves, grated carrot fry it for 5 minutes then switch off the flame.Let it cool down.
3. Take the mixer grinder and put the fried beera pottu and add turmeric, salt, red chilies, and garlic cloves, tamarind and grind into a coarse paste then add half part of the seasoning and grind it again. Then add remaining part of the seasoning mix it into the chutney
4. You serve it with hot plain rice or dosa.