Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, peerkangai thoghayal | ridge gourd chutney. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
How to Make Peerkangai Thol Thogayal, Ridge Gourd Peel Chutney? A perfect chutney recipe which tastes delicious with your steamed rice and ghee! Peerkangai Thogayal/Ridge gourd chutney is a south Indian side dish that pairs very well with steamed rice and rasam. Ridge gourd can be prepared in various ways, in the form of curries, as an addition to sambar, but I like it best as a thick creamy thogayal.
Peerkangai Thoghayal
To begin with this particular recipe, we must prepare a few ingredients. You can cook peerkangai thoghayal | ridge gourd chutney using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Peerkangai Thoghayal | Ridge Gourd Chutney:
- Make ready Thoghayal
- Take 1/2 kg Ridge gourd/Turai
- Take 1 lemon sized ball of deseeded tamarind
- Prepare 1 teaspoon salt
- Prepare 2 green chillies
- Prepare 2 dry red chillies
- Take 1/4 cup split dehusked black lentils/ udad dal
- Take 1/4 cup curry leaves
- Take 1 big size tomato
- Take 1/4 cup grated fresh or desiccated coconut
- Prepare 1/2 teaspoon aesofotida
- Make ready 2 tablespoons Coconut or vegetable oil
- Get Tampering
- Make ready 2 tablespoons Coconut oil
- Take 1/2 teaspoon mustard seeds
- Prepare 4-5 curry leaves
It can also be had along with dosas,idlis,puris, and just about any dish. Just take a peeler and peel thin peel as they will become crispier when sauteed. Keep peeling till you see the white portion,the green has to. Ridge gourd/Turai•lemon sized ball of deseeded tamarind•salt•green chillies•dry red chillies•split dehusked black lentils/ udad dal•curry leaves•big size tomato.
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
Keep peeling till you see the white portion,the green has to. Ridge gourd/Turai•lemon sized ball of deseeded tamarind•salt•green chillies•dry red chillies•split dehusked black lentils/ udad dal•curry leaves•big size tomato. Ridge Gourd Peel Chutney tastes heavenly when mixed with rice along with a dash of til oil. It can also be had along with dosas, idlis and puris. This pachadi is also called as peerkangai chutney in tamil, heerekai chutney in kannada is one of the most commonly prepared side dish from South Indian cuisine.
So that’s going to wrap it up with this exceptional food peerkangai thoghayal | ridge gourd chutney recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
