Peerkangai Thogayal Recipe (Ridge Gourd Peel Chutney)
Experience the delightful taste of Peerkangai Thogayal, a South Indian chutney made from ridge gourd peels. This delicious condiment not only minimizes waste by utilizing the often-discarded peels but also delivers a burst of flavor, making it a perfect accompaniment to steamed rice. With its unique taste and health benefits, this chutney embodies the essence of traditional South Indian cooking, showcasing how simple ingredients can create a dish that is both nutritious and incredibly satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ridge Gourd Skin (Turai/Peerkangai) | 2 cups |
| White Urad Dal (Split) | 2 teaspoons |
| Methi Seeds (Fenugreek Seeds) | 5 |
| Dry Red Chillies | 3 |
| Curry Leaves | 10 |
| Tamarind | 30 grams |
| Mustard Seeds | 1/4 teaspoon |
| Additional Dry Red Chillies | 2 |
| Additional Curry Leaves | 3-4 |
| Sunflower Oil | 1 teaspoon |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 70-100 calories |
| Protein | 2.5 grams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 3 grams |
| Total Fat | 3 grams |
| Saturated Fat | 0.5 grams |
| Sodium | Varies with salt |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: South Indian
- Course: Side Dish
- Diet: Vegetarian
Instructions
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Prepare the Ridge Gourd Peels: Start by heating 1 teaspoon of sunflower oil in a heavy-bottomed pan. Once hot, add the chopped ridge gourd skins along with a pinch of salt. Sauté the peels for about 5-7 minutes until they become soft and tender. It’s okay if they don’t completely soften; the aim is to cook them through. Once done, remove from heat and allow them to cool.
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Roast the Spices: In a separate small pan, dry roast 5 methi seeds, 3 dry red chillies, and 2 teaspoons of white urad dal over medium heat. Keep stirring until they turn slightly brown and emit a fragrant aroma. Be careful not to burn them, as this could impart a bitter flavor.
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Grind the Mixture: In a blender or food processor, combine the roasted spices, cooled ridge gourd peels, 30 grams of tamarind, and 10 curry leaves. Blend these ingredients together until you achieve a smooth paste. Taste the chutney and adjust the salt according to your preference.
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Tempering: In the same small pan used for roasting, heat a little more sunflower oil (approximately 1 teaspoon). Add 1/4 teaspoon of mustard seeds, 2 additional dry red chillies, and 3-4 more curry leaves. Allow the mustard seeds to crackle and the dry red chillies to sizzle, releasing their flavors into the oil.
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Combine and Serve: Pour the tempered oil mixture over the ground Peerkangai Thogayal and gently mix to incorporate the flavors.
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Serving Suggestions: Serve the Peerkangai Thogayal as a flavorful side dish alongside hot steamed rice and a drizzle of ghee. This chutney pairs well with various South Indian meals and enhances the overall dining experience.
Enjoy the Health Benefits
Peerkangai Thogayal not only provides a delicious addition to your meals but also offers numerous health benefits. Ridge gourd is low in calories and high in dietary fiber, making it an excellent choice for those looking to maintain a healthy weight. The combination of spices used in this recipe is known for its anti-inflammatory and digestive properties, enhancing the nutritional value of your meal.
Indulge in this simple yet satisfying Peerkangai Thogayal and relish the delightful flavors of traditional South Indian cuisine while being mindful of food waste. Enjoy!
