Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, peerkangai thoghayal | ridge gourd chutney. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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/Ridge gourd chutney is a south Indian side dish that pairs very well with steamed rice and rasam.
Peerkangai Thoghayal
To begin with this recipe, we have to prepare a few ingredients. You can have peerkangai thoghayal | ridge gourd chutney using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Peerkangai Thoghayal | Ridge Gourd Chutney:
- Make ready Thoghayal
- Prepare 1/2 kg Ridge gourd/Turai
- Take 1 lemon sized ball of deseeded tamarind
- Prepare 1 teaspoon salt
- Get 2 green chillies
- Get 2 dry red chillies
- Make ready 1/4 cup split dehusked black lentils/ udad dal
- Make ready 1/4 cup curry leaves
- Take 1 big size tomato
- Prepare 1/4 cup grated fresh or desiccated coconut
- Prepare 1/2 teaspoon aesofotida
- Take 2 tablespoons Coconut or vegetable oil
- Take Tampering
- Prepare 2 tablespoons Coconut oil
- Make ready 1/2 teaspoon mustard seeds
- Get 4-5 curry leaves
PepperOnPizza may earn a commission for purchases made after clicking these links. Recipe for Peerkangai Thogayal / Peerkangai Thuvayal / Ridge gourd chutney. The spiciness from the red chillies, the tanginess from the tamarind and the authentic south Indian taste from the asafoetida make it a delight to eat with steaming hot. Ridge gourd is known as Beerakaya in Telugu, Peerkangai in tamil and Turai in Hindi.
Steps to make Peerkangai Thoghayal | Ridge Gourd Chutney:
- Wash the ridge gourd/turai clean. Scrape out only the hard part of the skin and leave the tender part, it is full of nutrition, so we want it in our thogayal. Roughly chop the vegetable and set aside
- In a pan add oil and fry the dal/ lentil till golden colour
- Add both chillies and asafoetida and fry for 1 minute.
- Add the vegetable, mix and let it cook for 1/2 a minute. Add tamarind and fry.
- Once the vegetable is half cooked add the roughly chopped tomato, coconut, salt and curry leaves. Cover and cook till gourd is fully soft. Switch off flame and let the mixture come to room temperature
- Put in a mixer grinder and grind till smooth paste.
- Tamper by adding coconut oil in a pan and heat. Add mustard seeds and curry leaves.
- Add the prepared paste to the tampering and cook for just half a minute in it.
- Enjoy it with with hot chapatis or steamed rice by adding some oil like it's done traditionally
This vegetable is commonly available in India and can be prepared in many ways. You can make dal, stir fry, gravy, kootu, even chutney with its skin (thole thogayal) etc. Today we will learn how to make ridge gourd thogayal following our easy recipe. Peerkangai chutni/ thovaiyal is a tasty and healthy sidedish for idly , dosa, hot rice with ghee. Ridge gourd chutney Peerkangai Thogayal/Ridge Gourd Chutney Thogayal is a condiment prepared usually with coconut, lentils and spices.
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