Peerkangai Thol Thogaiyal/Ridge gourd Peel Chutney

My previous post was Peerkangai/Ridge gourd kootu, so I did not throw away the peel rather made my favourite peerkangai thol thogaiyal. It is rich is fiber and very delicious and traditional thogaiyal of Tamil Nadu. I wrote a few benefits about ridge gourd/peerkangai in my previous post and I want to share a few more here as well. Peerkangai helps in lowering the blood and urine sugar level, not only that it helps to purify, restore and nourish liver and also helps to cure skin diseases like eczema, psoriasis etc.  When the ridge gourd is allowed to mature and dry in the vine, it is later harvested like a sponge. This sponge is one great natural exfoliating product used for bathing to remove dead skin cells and thereby leaving the skin soft and conditioned. I think with this note I will move on with the recipe. Check out other chutney & thogaiyal varieties here.

Here’s how to make Peerkangai Thol Thogaiyal with step by step photos…

Ingredients

Peerkangai Thol/Ridge gourd peel	2 cups
Urad dal/Ullutham paruppu	1 tbsp
Chana dal/Kadalai paruppu	2 tsp
Dry red chillies	3
Ginger	1 inch piece
Black Pepper corns	6-8
Grated coconut	3 tbsp or ¼ cup
Tamarind	One small marble size ball
Salt	As needed
Oil	2 tsp

For Tempering

Oil	1 tsp
Mustard seeds	¼ tsp
Cumin seeds	¼ tsp
Curry leaves	6-8

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4-5

Method

Wash the ridge gourd/peerkangai thoroughly and peel the skin.

Heat oil in a kadai, add urad dal, chana dal and fry for few minutes. When it starts to change colour add the dry red chillies, ginger, black pepper corns and saute until the dal changes to golden brown colour.

Now add the ridge gourd/peerkangai peel, salt and saute until they turn soft.

Finally add the grated coconut and saute for about a minute and switch off the stove.

Let the ingredients cool, then transfer them to the mixer and grind it to fine paste along with the tamarind. Add just little water when grinding as needed. Make sure the thogaiyal consistency is thick and not watery.

Transfer the ground thogaiyal to the serving bowl.

Heat 1 tsp of oil in a kadai, splutter mustard seeds, than add cumin seeds, curry leaves and wait until they turn crispy.

Now add the tempering to the thogaiyal and yes peerkangai thol thogaiyal is ready to be enjoyed.

Enjoy this wonderful, delicious and healthy thogaiyal with hot white rice and little ghee. 

This peerkangai thol thogaiyal is a lovely side dish for idlis, dosas, chapathis and rotis.

Other Chutney & Thogaiyal varieties that might be of your interest...

Coconut Chutney

Chettinad Kara Chutney/Kara Chutney

RedChilli Coconut Chutney

Vengaya Vadagam Chutney

Mint Coconut Chutney

Tomato Mint Chutney

Cilantro/Kothamalli/Coriander leaves Chutney

CarrotChutney

GreenBell Pepper Chutney

RedBell Pepper Chutney

Onion/VengayaChutney

OnionTomato Chutney

PearlOnionChutney/Rosapoo Chutney

SuttaKathrikkai/Brinjal Chutney

Tomato/ThakkaliChutney

TomatoThokku/Thakkali Thokku

ZucchiniChutney

Mullangi/RadishChutney

Peanut/Groundnut Chutney

Inji Thuvaiyal/Ginger Chutney

Kothamalli/CilantroThogaiyal

Thakkali Kothamalli Chutney/Tomato Coriander Leaves Chutney

Mint/Pudhina Thogaiyal

ParuppuThogaiyal/Dal Thogaiyal

PeekangaiThol Thogaiyal/Ridge gourd Peel Thogaiyal

Gongura Chutney/Pulicha Keerai Chuteny

Karpooravalli Thuvaiyal

Brinjal Tomato Chutney

Vallarai Keerai Thuvaiyal

Manathakkali Keerai Thuvaiyal

Thoothuvalai Keerai Thuvaiyal

Ididcha Poondu Milagai Podi

Karuvepilai Thokku

Ellu Thogaiyal/Sesame Seeds Thogaiyal

Karuvepillai ThogaiyalCurry Leaves Thogaiyal

Chow Chow Thol Thogaiyal

Dhaniya Chutney/Dhaniya Kara Chutney

Thank you all for visiting my blog, please come back again for more authentic and traditional recipes of South India.

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Until then I am signing off….