Peerkangai Thogayal (Ridge Gourd Chutney) Recipe
Peerkangai Thogayal, or Ridge Gourd Chutney, is a delightful South Indian condiment known for its tangy, spicy, and savory flavors. A staple accompaniment for breakfast items like soft Idlis and Dosais, this chutney is made with ridge gourd (turai/peerkangai), black urad dal, chana dal, mustard seeds, and a blend of spices. It’s not just delicious but also incredibly healthy and easy to prepare. The addition of coconut and tamarind paste, though optional, enhances its richness and tang, making it an irresistible side dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ridge Gourd (Turai/Peerkangai) | 1 medium-sized |
| Black Urad Dal (Split) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Green Chilli (chopped) | 1 |
| Mustard Seeds | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Fresh Coconut (grated, optional) | 2 teaspoons |
| Tamarind Paste (optional) | 1/2 teaspoon |
| Sunflower Oil | 1 teaspoon |
Preparation Time
5 minutes
Cooking Time
15 minutes
Total Time
20 minutes
Servings
2 servings
Cuisine
South Indian
Course
Side Dish
Diet
Vegetarian
Instructions
-
Prepare the Ridge Gourd
Begin by washing the ridge gourd thoroughly. Scrape the pointed ridges and rinse again to remove any residual grit or dirt. Slice the gourd lengthwise, then dice it into small cubes for even cooking. -
Tempering the Spices
Heat a teaspoon of sunflower oil in a wok or kadhai over medium heat. Once the oil is hot, add 1/2 teaspoon of mustard seeds. Allow them to splutter before adding a pinch of asafoetida (hing). Stir briefly, then add 1 teaspoon each of black urad dal and chana dal. -
Cook the Dal and Veggies
Stir-fry the dals on low heat for about a minute, or until they turn golden brown. Now, add the diced ridge gourd, a pinch of salt, and 1/4 teaspoon of turmeric powder. Mix well and cover the wok with a lid. Allow the gourd to cook until it softens, which should take about 5-7 minutes. -
Final Cooking and Moisture Reduction
Once the ridge gourd has softened, remove the lid and let the mixture cook for another 4-5 minutes to allow any excess moisture to evaporate. Turn off the heat and let the mixture cool down completely. -
Grind the Thogayal
After the mixture has cooled, transfer the cooked ridge gourd mixture into a blender. Optionally, you can add 2 teaspoons of freshly grated coconut and 1/2 teaspoon of tamarind paste for a richer taste. Grind everything into a thick, coarse chutney without adding any water. The consistency should be slightly chunky. -
Serve
Your Peerkangai Thogayal (Ridge Gourd Chutney) is now ready! Serve it as a side dish with homemade soft idlis, dosas, or even steamed rice. This chutney also pairs wonderfully with vadas and other South Indian snacks.
Tips and Variations:
- If you prefer a milder chutney, reduce the number of green chilies or omit them entirely.
- For an extra zing, add a small piece of tamarind while cooking the ridge gourd.
- You can skip the grated coconut if you prefer a simpler version, although it adds a wonderful richness to the chutney.
- This chutney can be stored in an airtight container in the fridge for 2-3 days.
Enjoy this simple yet flavorful South Indian chutney that brings out the natural goodness of ridge gourd while adding a spicy kick. Perfect for breakfast or a quick side dish, this Peerkangai Thogayal will become a favorite in your kitchen.
