* Pressure cook chow chow skin with less oil (3 tbsp) for 2 whistles and let the pressure release naturally

* Add coconut oil yo the pan and when 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, salt and give a quick mix

* Add tamarind and coconut and sauté in 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 little oil and temper mustard seeds, urad dal and curry leaves