Zero-Waste Hacks – Thogayals and Podis Using Peels and Piths
The concept of “zero waste” is not new to the Indian kitchen. Grandmoms and moms around the country have been practicing it through the generations. While there are many ways in which they implemented it, the exquisite thogayals and podis (chutneys and powders) they made with peels and piths of vegetables and fruits, is one of my favourite ideas! Here are a few thogayals and podis, rasams and teas that I regularly make. Please do try them, and I assure you that you will never think about throwing away these peels and piths ever again… Wood Apple Shell Rasam Wood apple (kapittha phalam, vilam pazham) is a treat that appears in the market for a very limited period of time, specifically in the festive season from August to October. While the inner flesh of the ripe fruit is usually enjoyed as a pacchadi sweetened with jaggery, not many people know that the outer shell can be used too. It is hard and cannot be eaten, but it is added as a flavour enhancer to rasam!...