Pressure cook chow chow skin with less water (3 tbsp) for 2 whistles and let the pressure release naturally
Add coconut oil to the pan and when the oil melts add Urad Dal and red chilli
Sauté till the dal turns golden brown. Turn off the stove
Add cooked chow chow peel (use the chow chow cooked water for grinding Thogayal)
Add hing, and salt and give a quick mix
Add tamarind and coconut and sauté on low flame for 30 seconds
Switch off and let it cook down
Grind the mixture into Thogayal. Add the chow chow cooked water for binding
Tempering is optional for Thogayal. If preferred add a little oil and temper mustard seeds, urad dal, and curry leaves