Peerkangai Thogayal Recipe (Ridge Gourd Chutney)
A vegetarian South Indian Recipes recipe with ridge gourd (turai/ peerkangai), black urad dal (split), chana dal (bengal gram dal). Ready in 20 min, serves 2.
Curated byAditi Iyer🇮🇳
- 1
To begin making the Peerkangai Thogayal recipe, wash and scrape the pointed ridges of the gourd
ridge gourd (turai/ peerkangai)(1) - 2
Rinse once again to remove the gritty bits
- 3
Slice lengthwise and dice into small cubes
- 4
Heat oil in a wok/ kadhai
- 5
Add the mustard seeds
mustard seeds(1/2 teaspoon) - 6
Once the mustard splutters, add asafoetida followed by the chana dal and urad dal
black urad dal (split)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon)mustard seeds(1/2 teaspoon)asafoetida (hing) - a pinch - 7
Stir fry on low for about a minute until the dals turn golden brown
- 8
Add the cut veggies, salt and turmeric
turmeric powder (haldi)(1/4 teaspoon)salt - to taste - 9
Cover with a lid and allow to cook until the ridge gourd turns soft
ridge gourd (turai/ peerkangai)(1) - 10
Remove the lid and cook for another five minutes to allow the excess moisture to escape
- 11
Turn off heat and allow the mixture to cool down completely
- 12
You may now add the grated coconut/ tamarind paste along with the cooked veggies to make the chutney
teaspoons fresh coconut - grated (optional)(2)tamarind paste - (optional)(1/2 teaspoon) - 13
Grind the cooled ridge gourd [without adding water] into a thick chutney
ridge gourd (turai/ peerkangai)(1) - 14
Your peerkangai thogayal is ready to be served
- 15
Serve Peerkangai Thogayal along with Home made Soft Idlis for breakfast
Nutrition Facts
Per serving
Rate this recipe
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Peerkangai Thogayal Recipe (Ridge Gourd Chutney)
A vegetarian South Indian Recipes recipe with ridge gourd (turai/ peerkangai), black urad dal (split), chana dal (bengal gram dal). Ready in 20 min, serves 2.
Curated byAditi Iyer🇮🇳
Directions
15 steps- 1
To begin making the Peerkangai Thogayal recipe, wash and scrape the pointed ridges of the gourd
ridge gourd (turai/ peerkangai)(1) - 2
Rinse once again to remove the gritty bits
- 3
Slice lengthwise and dice into small cubes
- 4
Heat oil in a wok/ kadhai
- 5
Add the mustard seeds
mustard seeds(1/2 teaspoon) - 6
Once the mustard splutters, add asafoetida followed by the chana dal and urad dal
black urad dal (split)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon)mustard seeds(1/2 teaspoon)asafoetida (hing) - a pinch - 7
Stir fry on low for about a minute until the dals turn golden brown
- 8
Add the cut veggies, salt and turmeric
turmeric powder (haldi)(1/4 teaspoon)salt - to taste - 9
Cover with a lid and allow to cook until the ridge gourd turns soft
ridge gourd (turai/ peerkangai)(1) - 10
Remove the lid and cook for another five minutes to allow the excess moisture to escape
- 11
Turn off heat and allow the mixture to cool down completely
- 12
You may now add the grated coconut/ tamarind paste along with the cooked veggies to make the chutney
teaspoons fresh coconut - grated (optional)(2)tamarind paste - (optional)(1/2 teaspoon) - 13
Grind the cooled ridge gourd [without adding water] into a thick chutney
ridge gourd (turai/ peerkangai)(1) - 14
Your peerkangai thogayal is ready to be served
- 15
Serve Peerkangai Thogayal along with Home made Soft Idlis for breakfast
About this recipe
A vegetarian South Indian Recipes recipe with ridge gourd (turai/ peerkangai), black urad dal (split), chana dal (bengal gram dal). Ready in 20 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
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