Peerkangai Thogayal | Ridge gourd Chutney Recipe

Peerkangai Thogayal / Ridge Gourd Thogayal

4.20 from 10 votes

Peerkangai Thogayal | Ridge gourd Chutney Recipe

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 Time5

Cook Time15

Total Time20

Course: Accompaniment, Thogayal

Cuisine: India, South Indian, Tamil Brahmin, Tamil Nadu

Servings: people

Calories: 60kcal

Author: Sowmya Venkatachalam

Equipment

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

Nutrition