Peerkangai Thogayal Recipe (Ridge Gourd Peel Chutney)
Peerkangai Thogayal Recipe 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)
- 5 Methi Seeds (Fenugreek Seeds)
- 3 Dry Red Chillies
- 10 Curry leaves
- 30 grams Tamarind Ingredients for Seasoning
- 1/4 teaspoon Mustard seeds
- 2 Dry Red Chillies
- 3-4 Curry leaves
- 1 teaspoon Sunflower Oil
- Salt , to taste
How to make Peerkangai Thogayal Recipe (Ridge Gourd Peel Chutney)
To begin making the Peerkangai Thogayal Recipe, 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, dry red chillies and curry leaves. Allow it to crackle and the red chillies to roast. Add it to the Peerkangai Thogayal.