Peerkangai Thogayal is a lip-smacking South Indian recipe made using Peerkangai / Ridge gourd peel. Many usually discard the skin and use only the flesh. The skin can be used for making this Thuvayal. Scrape the edges and keep aside the skin. This recipe is so simple. The roasted peels take on a slightly charred and smoky flavour, perfectly complementing the coconut base. This chutney pairs exceptionally well with steamed rice and adds a delightful twist to your meal. It requires very few ingredients but tastes so good. You can serve this Thuvayal with steamed rice. It is a wonderful combination. Not only is this Thuvayal tasty, but also healthy. It is rich in Fibre. Try this recipe and let me know your comments.
Meanwhile, you can checkout my other chutney/thogayal recipe which goes well with rice – Raw Mango Chutney.
Ridge Gourd Peel Chutney Recipe
Peerkangai Thogayal | Ridge guard Peel chutney
Ingredients
- 1/2 cup Peerkangai Thol/ Ridge gourd peels
- 2 tbsp Grated Coconut
- 2 tsp Urad dal
- 2 Dry Red chillies
- 1 tsp Tamarind paste
- Salt as required
- 2 tsp Oil
Instructions
Preparation
- Wash the Peerkangai. With a knife, scrape the sharp edges of Peerkangai. Peel the skin and set aside.
Method
- In a pan, add oil and Peerkangai Thol. Cook till it wilts. Remove it to plate.
- Now in the same pan, add urad dhal, tamarind and dry red chilies. Fry till dhal turns golden.
- Add grated coconut and switch off the flame.
- Blend this along with Peerkangai Thol with little water.
- Blend it to a thick paste.
- Spicy, Tangy Peerkangai Thol Thuvayal is Ready.
How to make Peerkangai Thogayal / Ridge Gourd Peel Chutney
1. Wash the Peerkangai. With a knife, scrape the sharp edges of Peerkangai. Peel the skin and set aside.
2. Keep your ingredients ready.
3. In a pan, add urad dhal, tamarind and dry red chilies. Fry till dhal turns golden.
4. Now add grated coconut and switch off the flame.
5. In a pan, add oil and Peerkangai Thol.
6. Cook till it wilts. Remove it to plate.
7. Blend Peerkangai Thol along with roasted masala with little water. Blend it to a thick and coarse paste. Avoid adding more water.
8. Spicy, Tangy Peerkangai Thuvayal is Ready.
Tips for Perfect Peerkangai Thogayal:
- Use Indian sesame oil (gingelly oil) for authentic flavour.
- Keep the chutney slightly coarse for texture.
Serving Suggestions:
- Mix with hot steamed rice and drizzle with ghee or sesame oil.
- Pair with curd rice (thayir sadham) for a refreshing combination.
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Looks so delicious ! Love its beautiful color !!