Ridge Gourd - Peerkangai Thogayal | South Indian Chutney Recipes

    Ridge Gourd -Peerkangai Thogayal - This thogayal is made of peel/skin of ridge gourd.For getting a considerable amount of chutney i added onions too.If you have more of peerkangai/ridge gourd peel then skip adding onions.To go along with rice add additional green chilies to this peerkangai thogayal.I made it for our breakfast so this chutney/thogayal is best side dish for idli,dosa.

   To see the benefits of ridge gourd ,see kosumalli post.
To summarise benefits:  peerkangai has cooling effects on body and makes your skin glow.Best for weight loss .Now we can see ,how to make my version of peerkangai thogayal.

Choosing ridge gourd:

• Like any other greens, choose a dark green ridge gourd.
• Look for a firm and good weighing peerkangai.
• If it has any bruises or water content on skin, avoid choosing it.

Allergic Info:
Some people get itches in tongue and mouth even after cooking this vegetable.So try to add tamarind to reduce/avoid  the itchiness.

Some more chutney recipe in blog
Coconut chutney
Radish chutney
Tomato chutney
Bell pepper chutney
Carrot chutney
Coriander and mint chutney
Beetroot chutney
Toor Dal Chutney
Vara milagai chutney

                       Ridge Gourd - Peerkangai Thogayal | South Indian Chutney

                   How to cook ridge gourd-peerkangai thogayal

 Cuisine: Indian  Category:Side Dish  Serves: 2   Prep time:5 minutes Cook time:10 minutes Total time:15 minutes


Ingredients:

• 1 peerkangai skin (around 1 cup roughly chopped,loosely packed)
• small gooseberry size tamarind.
• 1 medium size onion.
• Small piece of ginger/inji.
• 2 tsp coconut/thengai.
• 1 green chili/pachai milagai.
• salt as required

To temper:

• 1 tsp oil
• 1/4 tsp mustard seeds/kadugu.
• 1/2 tsp urad dal.

Preparation:

• Chop the peels rough.
• Chop onions and ginger and keep them ready.

(no ginger in this pic)

How to make peerkangai thogayal:

• Add oil to the tava.Add mustard seeds.
• Let the mustard seeds splutter.
• Add urad dal.Let the urad dal changes colour.
• Add onions,ginger,green chilies and saute  until onion turns translucent.

• Add rougly chopped ridge gourd peel and saute for 2-3 minutes until they turn colour.

• After switching off the flame add grated coconut and tamarind piece.

• Cool and grind it to smooth paste(you can make it coarse too).
• Ridge gourd-peerkangai chutney is ready.
• Serve it with your favorite breakfast item.

Note:

• Add extra chilies to serve with rice.
• Don't forget to add tamarind to the chutney(the peels sometimes create itches ).

More to come...

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