Peerkangai Thogayal is a traditional South Indian chutney made from ridge gourd, red chillies, lentils, tamarind, and spices. It is often served as a side dish with plain rice, dosa, and idli. Combining the mild flavour of ridge gourd and the aromatic spices makes it a delightful addition to any meal.
If you’re a fan of South Indian cuisine, especially from Tamil Nadu, you’ve probably heard of Peerkangai Thogayal, also known as Ridge Gourd Chutney. Flavorful and versatile vegetable-based chutneys are a staple in many South Indian households and are loved for their unique taste and health benefits. Peerkangai Chutney is no different.
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Peerkangai Thogayal recipe is commonly made in South Indian households throughout the year, especially during the harvest season when ridge gourds are abundantly available. It is also popular for festive occasions, family gatherings, and religious ceremonies. The chutney’s ability to complement a wide range of dishes makes it a versatile accompaniment, suitable for everyday meals and special occasions.
The art of making Peerkangai Thogayal is often passed down through generations, with mothers and grandmothers passing on the traditional recipe to the younger generation. It is not uncommon to find different ways of making this traditional recipe, as each family may have its unique twist on the chutney, adding to the richness of South Indian culinary heritage. The one I am sharing here is a recipe that I learnt from my mom. It is perfect for busy days or a lazy weekday night.
Apart from this Peerkangai Thuvaiyal, Peerkangai is also used in other popular recipes like Peerkangai Kootu, Ridge Gourd Stir-Fry (Turai Ki Sabzi), Ridge Gourd Dal (Beerakaya Pappu), Stuffed Ridge Gourd (Bharwa Turai). Peerkangai Thol Thogayal is another popular recipe where only the outer peel of the vegetable is used to make Thogayal.
Why you will love Peerkangai Thogayal
Flavour: The chutney has a unique blend of flavours, including the subtle sweetness of ridge gourd, the nuttiness of lentils, the freshness of coconut, and the tanginess of tamarind.
Nutrition: The ridge gourd is rich in dietary fibre, vitamins, and minerals, making the chutney not only delicious but also nutritious.
Versatility: This is an easy recipe with simple ingredients that can be enjoyed with various dishes and can even be used as a spread or dip.
How to make Peerkangai Thogayal
Wash and lightly peel the skin of the peerkangai/ridge gourd. No need to peel the entire skin. The peels of ridge gourd can be used to make the thogayal. Remove the edges of the peerkangai and chop the peerkangai into small pieces.
Add oil to a pan. Add mustard seeds and urad dal, and sauté until the dal turns golden brown. Next, add red chillies, sauté until the colour changes.
Add a small marble-sized tamarind. Sauté well.
Now, add the chopped peerkangai. Sauté and cook till peerkangai slightly changes colour and is soft. Switch off and let it cool.
Add all ingredients with ridge gourd pieces to a mixie jar, with little salt and asafoetida.
Grind to a paste. You can keep it coarse or make a smooth paste.
Serve the freshly made peerkangai thuvaiyal with hot rice and a drop of sesame oil or ghee.
Tips and Suggestions
Adjusting Spice Level: You can adjust the number of red chillies according to your preference.
Consistency: Keep the consistency to your desired level. For a thinner consistency, you can add a little water while grinding.
Storing: The chutney can be refrigerated in an airtight container for 3-4 days.
Variations
Add chopped tomatoes or coconut while sautéing the ridge gourd for a delicious twist. Include a few garlic cloves while sautéing the ridge gourd for an aromatic variation of the chutney.
Blend in a handful of fresh coriander leaves for a refreshing variation. Replace the urad dal with roasted peanuts for a nutty and creamy variation of the chutney.
You can add a few curry leaves while tempering the thogayal.
Serving Suggestions
Peerkangai Thogayal pairs well with a variety of dishes. Here are some serving suggestions:
Serve it with steamed rice and a dollop of ghee or a teaspoon of gingelly oil for a comforting meal. thogayal sadam with a side of pappad tastes excellent.
Use it as a spread in sandwiches or wraps for a flavorful twist.
Enjoy it as a side dish with dosa, idli, roti or uttapam.
Frequently asked questions
Yes, Peerkangai Thogayal is vegan-friendly and made from ingredients such as ridge gourd, lentils, and spices.
Absolutely! You can keep the thogayal coarse or completely smooth.
Yes, the traditional recipe for Peerkangai Thogayal can be made gluten-free if you omit asafoetida/hing.
Yes, you can prepare a larger quantity and store it in the refrigerator for up to a week.
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Recipe Card
Peerkangai Thogayal | Ridge Gourd Chutney Recipe
Ingredients
- 1 Ridge Gourd / Peerkangai
- 1 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 2 teaspoon Urad Dal
- 6 Red Chillies Adjust to your spice level
- Tamarind a small marble-sized piece
- Salt as needed
- Asafoetida a pinch, optional
Instructions
- Wash and lightly peel the skin of the peerkangai/ridge gourd. No need to peel the entire skin. The peels of ridge gourd can be used to make the thogayal. Remove the edges of the peerkangai and chop the peerkangai into small pieces.
- Add oil to a pan. Add mustard seeds and urad dal, and sauté until the dal turns golden brown.
- Next, add red chillies, sauté until the colour changes, and add a small marble-sized tamarind. Sauté well.
- Now, add the chopped peerkangai. Sauté and cook till peerkangai slightly changes colour and is soft. Switch off and let it cool.
- Add all ingredients with ridge gourd pieces to a mixie jar with a little salt and asafoetida. Grind to a paste. You can keep it coarse or make a smooth paste.
- Serve the freshly made peerkangai thuvaiyal with hot rice and a drop of sesame oil or ghee.