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Peerkangkai thogayal/ Beerakaya Chutney
Peerkangkai thogayal or ridge gourd Chutney is a side made from the skin of Ridge Gourd. This chutney is little tangy, mild and loaded with tons of fiber.
Course
Side Dish
Cuisine
Indian
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
people
Calories
31
kcal
Author
Sujatha Muralidhar
Ingredients
For prepping
2
ridge gourd
/ Peerkangkai / Beerakai
For seasoning
1
teaspoon
vegetable oil
1
teaspoon
black mustard seeds
1
teaspoon
urad dal
/ skinless black gram
2
red chili
1
teaspoon
asafoetida
¼
cup
onion
chopped
1
inch cube
tamarind
/ 1 tablespoon tamarind paste
For grinding
1
teaspoon
salt
or as required
½
cup
water
or as required
Instructions
For prepping
Wash and rinse the ridge gourd.
Peel the hard skin with a peeler or using a knife. Collect the skin in a plate and set aside.
For seasoning
Over medium heat, in a pan add vegetable oil, black mustard seeds, urad dal, red chilies, and asafoetida.
Wait for the mustard seeds to splutter.
Then add onion and tamarind. Saute until it becomes soft and tender.
Now add ridge gourd peel and saute till the peel becomes soft and tender.
Let it cool and bring it down to the room temperatute.
For grinding
To a blender jar, add this mixer, water, and salt.
Grind it to the coarse paste.
Serve with rice, idli, or dosa.
Nutrition
Calories:
31
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
586
mg
|
Potassium:
87
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
214
IU
|
Vitamin C:
33
mg
|
Calcium:
6
mg
|
Iron:
1
mg