Peerkangai Thogayal Recipe | Ridge Gourd Peel Chutney | Beerakaya Pachadi
Peerkangai Thogayal, also known as Beerakaya Pachadi, is a traditional South Indian chutney that is cherished in many homes. Made from the often-discarded peels of ridge gourd (or Peerkangai), this dish brings together roasted spices, tamarind, and curry leaves to create a rich and aromatic paste. It’s a perfect side dish that complements steaming bowls of rice, offering a delightful and unique addition to your meal. The combination of roasted urad dal, fenugreek seeds, and dry red chilies adds depth, while the ridge gourd skins provide a fresh, earthy flavor. This chutney has the ability to elevate any simple meal into a flavorful feast!
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Ridge Gourd Skin (Turai/Peerkangai) | 2 cups |
| White Urad Dal (Split) | 2 teaspoons |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Dry Red Chillies | 3 |
| Curry Leaves | 2 sprigs |
| Tamarind | 30 grams |
| Salt | 1/2 teaspoon, to taste |
For Seasoning:
| Ingredients for Seasoning | Quantity |
|---|---|
| Gingelly Oil (Sesame Oil) | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/4 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Dry Red Chillies | 2 |
| Curry Leaves | 1 sprig |
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Serves: 4-6
Instructions
-
Prepare the Ingredients:
Begin by prepping all the ingredients. Cut the ridge gourd into thin strips, ensuring you’re using just the skins for this recipe. Set aside the tamarind and wash the curry leaves. -
-
Cook the Ridge Gourd Peels:
Heat 1 teaspoon of gingelly oil in a heavy-bottomed pan over medium heat. Add the ridge gourd skins along with a pinch of salt. Sauté the peels until they soften and tenderize (note: they may not soften completely, but they should be thoroughly cooked). Once done, remove the pan from the heat and allow the peels to cool. -
Roast the Spices:
In a separate small pan, dry roast the fenugreek seeds, dry red chilies, and urad dal until they turn golden brown and release a fragrant aroma. This step will bring out the richness of the spices and dal. -
Grind the Chutney:
Once the roasted ingredients have cooled slightly, combine them with the cooked ridge gourd peels, tamarind, and curry leaves in a blender or stone grinder. Grind the mixture to a smooth paste. Taste the chutney and adjust the salt if needed. -
Prepare the Seasoning:
Heat a small amount of oil in a pan and add the mustard seeds. Allow them to crackle, then add the urad dal, dry red chilies, and curry leaves. Sauté the ingredients until the urad dal turns golden brown and the red chilies are slightly roasted. -
Combine and Serve:
Pour the seasoning into the ground chutney mixture and stir well to combine. The seasoning adds an extra layer of flavor, giving the chutney a crunchy texture. Transfer the Peerkangai Thogayal to a serving bowl. -
Storage & Serving Suggestions:
Serve the Peerkangai Thogayal immediately with a steaming bowl of rice and a dollop of ghee. Alternatively, you can refrigerate the chutney for 3-4 days and enjoy it as needed. It also pairs well with idli, dosa, or as a dip with snacks.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 60 kcal |
| Protein | 2 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
| Fat | 2 g |
| Sodium | 100 mg |
This Peerkangai Thogayal Recipe offers a delightful mix of textures and flavors, all while utilizing simple, healthy ingredients. Perfect for those looking to enjoy a traditional South Indian chutney that brings a fresh and unique twist to everyday meals. The Ridge Gourd skins, often overlooked, are transformed into a flavorful and nutritious treat. Enjoy this chutney as part of a wholesome vegetarian meal or as a side dish to complement your favorite curries and rice dishes!
