Peerkangai Thol Thogayal | Ridge gourd Skin Thogayal Recipe
Peerkangai Thol 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. or even with Lemon rice. Learn here how to make this Peerkangai tool thogayal with step by step pictures, video and instruction.
Servings: 4 people
Calories: 60kcal
Equipment
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
- 2 nos Ridge Gourd (Peerkangai) approzimately 500gms
- 3 nos Red Chili adjust to your spice level
- 2 tablespoon Grated Coconut
- 1 tablespoon Urad Dal
- 1 Gooseberry Size Tamarind (or a pinch size)
- 1 pinch Asafoetida (Asafetida / Hing)
- 1 tablespoon Cooking Oil
- 1 teaspoon Salt adjust to your taste
Instructions
- Wash the peerkangai thoroughly. Since we are using peel to make the thogayal, it is good to wash the peerkangai in turmeric and salt water.
- Using a peeler, peel the skin of the ridge gourd.
- In a heavy bottomed pan, heat a teaspoon of oil.
- Add the urad dal, red chili, tamarind and asafoetida. Fry till the dal turns golden brown color. Take these ingredients to the mixer jar. Keep it aside to get cooled.
- Now add another teaspoon of oil, add the peeled Peerkangai(Ridge Gourd) along with salt and saute the peel till the peel becomes wilt and soft. Allow this to get cooled.
- Take the fried dal along with coconut in a mixer jar. Grind it without adding water.
- Add water little by little and grind it to coarse thick paste.
- The delicious Peerkangai(Ridge Gourd) Thugayal is ready to serve with hot rice!
Video
Nutrition
Serving: 1tablespoon | Calories: 60kcal | Carbohydrates: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 82mg | Potassium: 243mg | Vitamin A: 7IU | Vitamin C: 94mg | Calcium: 1mg | Iron: 4mg