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