Add oil in a heavy-bottomed pan; add urad dal, mustard seeds and saute
When urad dal starts changing to golden brown color
Furthermore, add Peerkangai and mix well. Add red chilli and salt, and continue cooking
Add a pinch of turmeric powder and mix well
When Peerkangai is almost cooked add coconut, tamarind, and asafetida
Mix well and saute till the Peerkangai turns mushy when pressed with hands
Cooldown the mixture and after it is completely cool grind without adding water
If desired add a tempering with mustard seeds, urad dal and curry leaves add it to the Peerkangai thogayal. Serve the Peerkangai Thogayal along with rice and ghee