Peerkangkai thogayal/thuvaiyal or Ridge gourd chutney a is a side made from the skin of Ridge Gourd. This South Indian chutney is slightly tangy, mild, and loaded with tons of fiber.
Thogayal refers to thick chutney, commonly made in every Tamil homes. Ridge Gourd has hard skin, which gives a perfect texture to the chutney.
I got introduce to this Peerkangkai thogayal chutney only after my marriage. My FIL buys peerkangkai from the market only to make this chutney and asks me to prepare this chutney. He is very fond of this recipe, the same as his son and the same as his grandson.
So whenever I plan to go for this recipe, I could always remember my FIL. This chutney is little tangy, mild and loaded with tons of fiber.
Are you looking for some other chutney recipe? Check out this Gonkura Pachadi, Ginger Pachadi.
What is Peerkangai Thugayal?
Peerkangai is a tropical vegetable which is called as Ridge gourd in English. A very popular in South Indian and North Indian cuisine. This unique vegetable has a hard outer skin, soft flesh inside. Generally, used in South Indian homes for their everyday comfort recipes.
Ridge gourd is a zero water vegetable, the flesh is used to make Side dishes, and the hard skin is also edible. In our home, we make Peerkangkai thogayal with the skin of Ridge gourd.
Preparing for Ridge gourd Thogayal
This healthy Peerkangkai thogayal is made with the peel of ridge gourd, red chilies, urad dal, tamarind, and a tsp of oil.
The taste of chutney relies on the quality of the vegetable. Hence choose fresh ridge gourd for making. Wash in running water to remove any impurities stuck on the surface.
The peerkangai sometimes tastes bitter. So always test by tasting a small bit of the flesh. This is the most crucial one and can avoid many disappointments.
This peerkangai already with a beautiful texture, and there we do not need coconut for adjusting in this peerkangai thogayal.
How to make Peerkangkai thogayal:
Wash and clean ridge gourd.
Peel the skin with the help of a peeler or you can also remove the skin with the sharp knife.
You don't need coconut for this chutney as ridge gourd skin already contains more of fiber. For the tamarind, prefer little sweeter verity. This makes the chutney more delicious.
In a pan add oil, mustard and black gram and wait till the mustard splutter.
Then add onions and asafoetida and fry them till the onion becomes softer. Now it is the time to add ridge gourd peel and fry them till the peel becomes soft and tender. Let it cool and bring it down to the room temperature.
Grind this mixer in the blender/mixer to the coarse paste. (If you are going to the fine paste, then you will lose its texture).
Peerkangai thogayal is ready to serve.
Serve Peerkangkai chutney with hot Idlies, Dosas, Rice. I always love to have this Ridge gourd chutney / Peerkangkai thogayal as a side for my rice for the lunch.
Peerkangkai thogayal/ Beerakaya Chutney
- 2 ridge gourd / Peerkangkai / Beerakai
- 1 tsp vegetable oil
- 1 tsp black mustard seeds
- 1 tsp urad dal / skinless black gram
- 2 red chili
- 1 tsp asafoetida
- 1/4 cup onion chopped
- 1 inch cube tamarind / 1 tbsp tamarind paste
- 1 tsp salt or as required
- 1/2 cup water or as required
- 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.
- 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.
- To a blender jar, add this mixer, water, and salt.
- Grind it to the coarse paste.
- Serve with rice, idli, or dosa.
Tips and Variations for Peerkangkai thol thuvaiyal:
Tamarind for the chutney / thuvaiyal, prefer the little sweet verity of tamarind.
I always stock both the verities of tamarind, sweet and sour.
Sweet tamarind I always use for these types of chutneys. And the sour tamarind I use for making Samber, Fish curry, etc.