Peerkangai Thogayal Recipe | Ridge Gourd Peel Chutney | Beerakaya Pachadi
Here is a great way to use the peels of ridge gourd and in fact you can go ahead and add peels of bottle gourd as well. The Peerkangai Thogayal also known as the Beerakaya Pachadi is a delicious accompaniment which you can have along with dosa, cheela or even hot steamed rice.
Peerkangai Thogayal Recipe also known as Beerakaya Pachadi is a delicacy in almost every South Indian home. The thogayal recipe is made with roasted ingredients like urad dal, red chilies, and curry leaves when ground along with tamarind into a paste along with the peels of ridge gourd it gives a fresh aroma which makes it simply delicious.
Serve Peerkangai Thogayal with steamed rice, or have it with idli-dosa.
Other Thogayal recipes that you can try are:
- 2 cups Ridge Gourd Skin (Turai/ Peerkangai)
- 2 teaspoons White Urad Dal (Split)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 3 Dry Red Chillies
- 2 sprig Curry leaves
- 30 grams Tamarind
- 1/2 teaspoon Salt , to taste Ingredients for Seasoning
- 1 teaspoon Gingelly oil
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 2 Dry Red Chillies
- 1 sprig Curry leaves
How to make Peerkangai Thogayal Recipe | Ridge Gourd Peel Chutney | Beerakaya Pachadi
To begin making the Peerkangai Thogayal Recipe/ Beerakaya Pachadi, prep all the ingredients and keep ready.
Heat a teaspoon oil in a heavy bottomed pan; add the cut peels of the Ridge Gourd, along with a little salt and saute until soft and tender. Turn off heat and allow it to cool. The peels will not get completely soft, so its ok as long as they have cooked through.
In another small pan; roast the fenugreek seeds, dry red chillies and urad dal until it releases a roasted aroma and slightly browned.
Now grind the roasted ingredients, the cooked ridge gourd peels, the tamarind and curry leaves together until it forms a smooth paste. Check the salt in the Peerkangai Thogayal Recipe and adjust to suit your taste.
Heat a little oil in a pan; add mustard seeds, urad dal, dry red chillies and curry leaves. Allow it to crackle and the red chillies to roast and the dal to get golden brown. Once done turn off the heat and add it to the Peerkangai Thogayal / Beerakaya Pachadi.
Transfer the Peerkangai Thogayal / Beerakaya Pachadi to a serving bowl and serve immediately or refrigerate for 3 to 4 days and serve as needed.