Peerkangai Thogayal / Ridge Gourd Thogayal
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.
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 consumed 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
- Stew made using Ridge Gourd – Peerkangai Masiyal
- Sabji with Ridge Gourd – Turai Ki Sabji
- Kootu made using Ridge Gourd – Peerkangai Kootu
Recipe card to make Ridgegourd Thogayal
Peerkangai Thogayal | Ridge gourd Chutney Recipe
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 4 people
Calories: 60kcal
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)
- 4 nos Red Chili adjust to your spice level
- 1 tbsp Grated Coconut
- 2 tsp Urad Dal
- 1 Tamarind Seed Size Tamarind (or a pinch size)
- 1 pinch Asafoetida (Asafetida / Hing)
- ½ tsp Mustard seeds
- 2 tsp Cooking Oil
- ½ 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, add a teaspoon of oil and when the oil is hot add mustard seeds
- When the mustard seeds starts to sputter, add the urdhal, chilli and grated coconut and fry till the urdhal turns golden brown color. Take them into a mixer. Grind to a coarse powder once it gets cooled.
- Now add another teaspoon of oil, add the chopped Peerkangai(Ridge Gourd) and fry for few minutes. It will leave out water and get cooked. Switch off the flame till it get cooked.
- Add the cooked Peerkangai(Ridge Gourd) to the mixer along with salt and tamarind and grind it to a fine paste. Add the ground coarse powder and give it a another good mix.
- 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 gren skin. Only remove the hard ridges.
-
Chop it roughly and keep it aside
-
In a heavy bottomed pan, add a teaspoon of oil and when the oil is hot add mustard seeds
-
When the mustard seeds starts to sputter, add the urdhal, chilli and grated coconut and fry till the urdhal turns golden brown color. Take them into a mixer. Grind to a coarse powder once it gets cooled.
-
Now add another teaspoon of oil, add the chopped Peerkangai(Ridge Gourd) and fry for few minutes. It will leave out water and get cooked. Switch off the flame till it get cooked.
-
Add the cooked Peerkangai(Ridge Gourd) to the mixer along with salt and tamarind and grind it to a fine paste. Add the ground coarse powder and give it a another good mix.
-
The delicious Peerkangai(Ridge Gourd) Thugayal is ready to serve with hot rice
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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?
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 !
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.
you have not mentioned when the tamarind goes in…
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.