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  • Peerkangai Thogayal / Ridge Gourd Thogayal

Peerkangai Thogayal / Ridge Gourd Thogayal

Posted on Sep 26th, 2015
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Thuvayal
Peerkangai Thogayal / Ridge Gourd Thogayal
4.15 from 7 votes
Peerkangai Thogayal is one of the popular thogayal variety which goes very well with white rice and also as an accompaniment to any type of rasam, especially with Milagau Rasam. Peerkangai can be cooked in different ways, in the form of stew and stir fry, but the thogayal is one of the most preferred option for many in Tamil Nadu.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 4 minutes

Peerkangai Thogayal is a wonderful dish and can be prepared easily within 10 minutes. When I return from long trip and looking for something to be made quickly, I always prefer to make Thogayal.  This can be mixed with hot rice and can be relished with appalam. Peerkangai(Ridge Gourd) Thugayal goes well as an accompaniment to most of the Rasam varieties. I like the combination with Milagu rasam. The spicy, sour ridge gourd thugayal is very tasty and worth to give a try.

What is Thogayal / Thuvayal ?

In Tamil Nadu, we make Thogayal / Thuvayal which are usually the blend of lentils, spices, coconut along with some vegetables. This looks like chutney, but tastes differently. We usually use  Thogyal to mix with white rice along with a teaspoon of Gingelly oil and consume it with a side of Pappad.  During busy days we make Thogyal instead of kuzhambu to minimize the effort required for cooking.

Other Recipes made using Ridge Gourd

  1. Stew made using Ridge Gourd – Peerkangai Masiyal 
  2. Sabji with Ridge Gourd – Turai Ki Sabji
  3. Kootu made using Ridge Gourd – Peerkangai Kootu

Recipe card to make Ridgegourd Thogayal

Peerkangai Thogayal / Ridge Gourd Thogayal
Pin Recipe

Peerkangai Thogayal | Ridge gourd Chutney Recipe

Course: Accompaniment, Thogayal
Cuisine: India, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
  • Mixer Grinder
  • Heavy Bottomed Pan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 60kcal
Author: Sowmya Venkatachalam
Peerkangai Thogayal is one of the popular thogayal variety which goes very well with white rice and also as an accompaniment to any type of rasam, especially with Milagau Rasam. Peerkangai can be cooked in different ways, in the form of stew and stir fry, but the thogayal is one of the most preferred option for many in Tamil Nadu.
Print Recipe

Ingredients

  • 1 nos Ridge Gourd (Peerkangai) approzimately 300gms
  • 2 nos Red Chili adjust to your spice level
  • 1 tbsp Grated Coconut
  • 2 tsp Urad Dal
  • 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 1 Tamarind Seed Size Tamarind (or a pinch size)
  • 1 pinch Asafoetida (Asafetida / Hing)
  • 2 tbsp Cooking Oil
  • 1 tsp Salt adjust to your taste

Instructions 

  • Wash and Peel the skin of Peerkangai(Ridge Gourd). No need to peel all the gren skin. Only remove the hard ridges.
  • Chop it roughly and keep it aside
  • In a heavy bottomed pan, heat a teaspoon of oil.
  • When the mustard seeds starts to sputter, add the urdhal, bengal gram chilli, tamarind and grated coconut and fry till the dal turns golden brown color. Keep it aside to get cooled.
  • Now add another teaspoon of oil, add the chopped Peerkangai(Ridge Gourd) and saute for few minutes. The ridge gourd gets cooked and becomes soft. Switch off the flame till it get cooked.
  • Take the fried dal along with tamarind and coconut in a mixer jar. Grind it without adding water. 
  • Add the cooked Peerkangai(Ridge Gourd) to the mixer along with salt and tamarind and grind it to a fine paste.
  • The delicious Peerkangai(Ridge Gourd) Thugayal is ready to serve with hot rice

Video

Nutritional Info

Nutrition Facts
Peerkangai Thogayal | Ridge gourd Chutney Recipe
Amount Per Serving (1 tbsp)
Calories 60 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 82mg4%
Potassium 243mg7%
Carbohydrates 8g3%
Vitamin A 7IU0%
Vitamin C 94mg114%
Calcium 1mg0%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Peerkangai Thogayal :

  • Wash and Peel the skin of Peerkangai(Ridge Gourd). No need to peel all the green skin. Only remove the hard ridges.

  • Chop it roughly and keep it aside

  • In a heavy bottomed pan, heat a teaspoon of oil. When the mustard seeds starts to sputter, add the bengal gram, urdhal, chilli, tamarind, grated coconut .

  • Fry till the urdhal turns golden brown color. Take the aside and allow it to cool.

  • Now add another teaspoon of oil, add the chopped Peerkangai(Ridge Gourd) and fry for few minutes.

  • The ridge gourd gets cooked nicely and becomes soft.. Switch off the flame till it get cooked.

  • Take the fried dal along with tamarind and coconut in a mixer jar. Grind it without adding water.

  • Next, add the cooked Peerkangai(Ridge Gourd) to the mixer along with salt.

  • Grind it to coarse paste

  • The delicious Peerkangai(Ridge Gourd) Thugayal is ready to serve with hot rice

 

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

9 Comments Hide Comments

Anonymous says:
November 26, 2016 at 5:46 pm

Hari Om…your video and method descriptions do not match? In the video you did not add mustard nor coconut in the frying step along with urad dhal?

Reply
Dhivya.G says:
June 5, 2020 at 4:43 pm

Hi mam, thank you so much for helping us by posting your recipes. Real saviour to those who are into cooking only after marriage. Just a couple of doubts though. When the mustard seeds begin to splutter you’ve mentioned that we add grated coconut too to the pan and saute them but in your video you add coconut in the end to mixer grinder along with peerkangai. Also should we be adding turmeric directly to the mixer grinder n grind them or we add them to peerkangai first, saute it then take it to mixer grinder ? There is nothing mentioned about turmeric in your video mam. Please clarify these two !

Reply
Sowmya Venkatachalam says:
June 5, 2020 at 10:03 pm

The recipe needs correction regarding turmeric powder. We can add turmeric powder while stir-frying peerkangai. Also adding mustard is optional. Deep South and Kerala uses mustard for thogayal. Tanjore and other place of tamilnadu doesn’t use. So using mustard is optional. I will correct the recipe accordingly. Thanks for pointing this out. I would have noticed this mistake.

Reply
Vinod Subramanian says:
June 14, 2020 at 3:38 pm

you have not mentioned when the tamarind goes in…

Reply
Sowmya Venkatachalam says:
June 15, 2020 at 6:01 am

Sorry its a typo instead of tamarind i have mentioned as turmeric. We need to add tamarind when we take sautéed ridge gourd to the mixer jar. I have corrected the recipe now. Thanks for letting me know.

Reply
Mahesh says:
April 15, 2021 at 12:18 pm

5 stars
Amazing!! Thanks for the recipe!

Reply
Sowmya Venkatachalam says:
April 17, 2021 at 1:05 am

Thank you 🙏

Reply
Viji says:
August 28, 2021 at 8:26 pm

My thogayal gets watery
It doesn’t stay for long
What I have to do

Reply
Sowmya Venkatachalam says:
August 31, 2021 at 7:48 pm

Add more urad dal and little chana dal to give thicker consistency

Reply

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