Peerkangai Thogayal | Ridge Gourd Chutney Recipe
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 rice, dosa, and idli.
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.
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