Peerkangai thogayal is best way to include the vegetable as such also to finish it quickly. Very easy and nutritious accompaniment for rice to mix with it. Beginner friendly recipe with step by step pictures.
This ridge gourd chutney goes well with rice but you can have it with idli dosa too.
Jump to:
We usually 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 what 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, no coconut also yet taste & flavour like coconut thogayal.
Step by step Images
- Remove the hard ridges in the ridge gourd. No need to peel all the green skin, you can leave it behind.
2. Wash and cut into strips and then chop it roughly.
3. Heat kadai/ pan with 1 teaspoon of oil, roast in medium flame - red chillies, asafoetida and 2 tablespoon urad dal, until urad dal changes into golden brown in colour. Keep aside.
4. 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.
5. In a mixer jar, first powder red chilli, urad dal, asafoetida (hing) with salt.
6. Then add the sauteed ridge gourd and grind smoothly. No need to add water, if needed add very little water. Transfer to a bowl.
Mix peerkangai thuvayal with hot rice, sesame oil and enjoy. Ghee also goes well with this.
Recipe card
Peerkangai Thogayal Recipe
Ingredients
- 1 Ridge gourd
- 9 Red chilli
- 2 tablespoon Urad dal
- 1 teaspoon Tamarind packed
- ¼ teaspoon Asafoetida
- 1 tablespoon Oil
- Salt
Instructions
- Remove the hard ridges in the ridge gourd firstly.
- No need to peel all the green skin, you can leave it behind.
- Wash and cut into strips and then chop it roughly.
- Heat kadai with 1 teaspoon oil, roast in medium flame - red chilli, asafoetida and urad dal until urad dal changes into golden in colour. Keep aside.
- 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.
- First powder red chilli, urad dal, asafoetida with salt.
- Then add the sauteed ridge gourd and grind smoothly. No need to add water.
Video
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.
jeyashri suresh says
One of my family's favourite, loved the video too.
Revathi Sambasivam says
We used to make with skin alone. It will give a nice taste too..
Bhavani Anand says
Nice and simple Video! Please do share more videos going ahead 🙂
Peekaboo says
Hi,
I don't like ridge gourd much.But this recipe looks tempting.Will surely try it out.
shankar~selina says
When you are cooking/saute the ridge gourd, do you cook til the liquid evaporates of you get remove the water from the Vegetable?
Raks anand says
I let the water evaporate and get cooked
Seetha Natarajan says
My appa suggested to add currry leaves (kadipatha) while grinding the ride gourd. Adds a flavour to the chutney
Vejayvardhini says
Can we use zucchini as an alternative
Raks Anand says
Yes sure 🙂
Karthick Muruganathan says
Love it especially because of no onion or garlic