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Home » ACCOMPANIMENTS » Peerkangai thogayal recipe (Ridge gourd recipes)

Peerkangai thogayal recipe (Ridge gourd recipes)

May 26, 2015 by Raks Anand 9 Comments /

ridge-gourd-thogayal
We usuallu make only this ridge gourd gravy for rice which we call it as chutney (consistency is more like sambar/ kuzhambu) but haven’t tried making thogayal. I have only once tried with it and this is the second time I am trying. This time I was in dilemma on waht  to make gravy for rice or sabji for chapati ,but thought of giving it a try and post here too. It turned out really good with rice. I had some free time yesterday, so tried taking a video too. Very easy recipe with simple ingredients.

Peerkangai thogayal recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins     |  Cook time: 20 mins     |  Serves: 6

Ingredients

Ridge gourd – 1


Red chilli – 9


Urad dal – 2 tbsp


Tamarind – 1 tsp tightly packed


Asafoetida – 1/4 tsp


Oil – 1 tbsp


Salt – As needed


Method

  1. Remove the hard ridges in the ridge gourd. No need to peel all the green skin, you can leave it behind.
  2. 1-peel

  3. Wash and cut into strips and then chop it roughly.
  4. 2-chop

  5. Heat kadai with 1 tsp oil, roast in medium flame – red chilli, asafoetida and urad dal until urad dal changes into golden in colour. Keep aside.
  6. 2-roast

  7. In the same kadai, add the chopped ridge gourd, oil and fry for few minutes. It will leave out water and get cooked. Add tamarind in between to soften the tamarind to make it grind easier. Cool down.
  8. 4-sautee

  9. First powder red chilli, urad dal, asafoetida with salt.
  10. 3-powder

  11. Then add the sauteed ridge gourd and grind smoothly. No need to add water.
  12. 5-grind

Notes

    • You can peel off the skin completely too. Few people make it with skin alone I guess, but haven’t tried that.
    • Add more chillies to balance tamarind and the ridge gourd. Ridge gourd has a sweetness by itself.
    • My chopped ridge gourd was roughly 3 cups.

Mix with rice, sesame oil and enjoy. Ghee also goes well with this.
peerkangai-thogayal-recipe

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Filed Under: ACCOMPANIMENTS, THOGAYALS

Previous Post: « Milagu poondu kuzhambu recipe, pepper garlic gravy
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Reader Interactions

Comments

  1. jeyashri suresh

    May 26, 2015 at 7:10 am

    One of my family's favourite, loved the video too.

    Reply
  2. Revathi Sambasivam

    May 26, 2015 at 9:16 am

    We used to make with skin alone. It will give a nice taste too..

    Reply
  3. Bhavani Anand

    May 26, 2015 at 10:53 am

    Nice and simple Video! Please do share more videos going ahead 🙂

    Reply
  4. Peekaboo

    May 26, 2015 at 9:04 pm

    Hi,
    I don't like ridge gourd much.But this recipe looks tempting.Will surely try it out.

    Reply
  5. shankar~selina

    February 29, 2016 at 2:17 am

    When you are cooking/saute the ridge gourd, do you cook til the liquid evaporates of you get remove the water from the Vegetable?

    Reply
  6. Raks anand

    February 29, 2016 at 2:24 am

    I let the water evaporate and get cooked

    Reply
  7. Seetha Natarajan

    August 21, 2017 at 9:52 am

    My appa suggested to add currry leaves (kadipatha) while grinding the ride gourd. Adds a flavour to the chutney

    Reply
  8. Vejayvardhini

    September 29, 2020 at 4:54 pm

    Can we use zucchini as an alternative

    Reply
    • Raks Anand

      September 30, 2020 at 8:10 am

      Yes sure 🙂

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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