Peerkangai thogayal recipe is a simple ridge gourd chutney with coconut. Thogayal is a thicker version of chutney. It can be served with rice or have it as a side dish for dosa or idli.
Ridge gourd cooks fast and this thuvaiyal recipe is easy and quick to prepare. Do try this easy and quick peerkangai thogayal recipe.
Also, check out other chutney varieties.
Lets move on to the recipe for peerkangai thogayal.
Peerkangai Thogayal | Ridge Gourd Thogayal Recipe
Peerkangai Thogayal recipe
Category:Side Dish
Cuisine:South Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
a thick chutney using ridge gourd and coconut.
Ingredients
- 1 peerkangai ( ridge gourd )
- 1 onion medium-sized
- 2 tbsp grated coconut
- 2 tsp urad dal
- 1/2 tsp mustard seeds
- 2 dry red chillies
- A pinch of asafoetida
- Marble-sized tamarind
- A few curry leaves
- Salt to taste
Instructions
- Remove the skin of peerkangai and chop into small pieces.
- Heat about 1 tsp oil in a pan. Add urad dal, asafoetida and dry red chillies.
- When the urad dal turns brown, remove and keep aside.
- In the same pan, heat 1 tsp oil. Add chopped onions and fry till they turn translucent.
- Add chopped peerkangai, cover and cook till they turn soft, stirring occasionally.
- Let this mixture cool down.
- First, grind the dry masala. Then add cooked peerkangai, salt, grated coconut and tamarind and grind to a coarse paste.
- For the seasoning, heat 1/2 tsp oil in a pan.
- Add mustard seeds and curry leaves. When mustard seeds crackle, remove from heat.
- Add the seasoning to the thogayal and mix well.
- Peerkangai thogayal is ready to be served with rice or as a side dish for dosa or idli.
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