Peerkangai Thogayal Recipe (Ridge Gourd Peel Chutney)

 Peerkangai Thogayal Recipe (Ridge Gourd Peel Chutney)

Ingredients:

2 cups Ridge Gourd Skin (Turai/ Peerkangai),2 teaspoons White Urad Dal (Split),5 Methi Seeds (Fenugreek Seeds),3 Dry Red Chillies,10 Curry leaves,30 grams Tamarind,1/4 teaspoon Mustard seeds,2 Dry Red Chillies,3-4 Curry leaves,1 teaspoon Sunflower Oil,Salt - to taste

Estimated Time

Preparation time: 15 min
Cooking Time: 10 min
Total Time: 25 min
Cuisine: South Indian Recipes
Course: Side Dish
Diet: Vegetarian 

How to make Peerkangai Thogayal Recipe (Ridge Gourd Peel Chutney) 

  1. To begin making the Peerkangai Thogayal Recipe, heat a teaspoon oil in a heavy bottomed pan; add the cut peels of the Ridge Gourd, along with a little salt and saute until soft and tender
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  2. Turn off heat and allow it to cool
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  3. The peels will not get completely soft, so its ok as long as they have cooked through
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  4. In another small pan; roast the fenugreek seeds, dry red chillies and urad dal until it releases a roasted aroma and slightly browned
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  5. Now grind the roasted ingredients, the cooked ridge gourd peels, the tamarind and curry leaves together until it forms a smooth paste
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  6. Check the salt in the Peerkangai Thogayal Recipe and adjust to suit your taste
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  7. Heat a little oil in a pan; add mustard seeds, dry red chillies and curry leaves
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  8. Allow it to crackle and the red chillies to roast
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  9. Add it to the Peerkangai Thogayal
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  10. Serve the Peerkangai Thogayal along with a hot bowl of Steamed Rice and Ghee
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