PEERKANGAI THOGAYAL

Thogayal or thuvaiyal is a thick, coarse South Indian chutney typically served as an accompaniment for breakfast or lunch. For lunch, it can be had by mixing it with hot rice along with a dollop of ghee or sesame oil. Thogayal can be either made with a vegetable, coconut or herbs like mint and coriander.

Peerkangai thogayal is a spicy, tangy and fiber-rich chutney made with ridge gourd. This chutney can be either made with the whole vegetable or just the skin of the vegetable. Ridge gourd is a good source of vitamin C, B, iron and calcium. It is also rich in potassium and helps in managing blood pressure.

ABOUT THE RECIPE:

This is the recipe that we’ve been making in our family for generations. This recipe doesn’t require any tampering. This thogayal has to be kept in the refrigerator within 5 to 6 hours. Since it has coconut, it cannot be stored at room temperature for a long time.

This recipe can be stored in a refrigerator for about 1 week. Chutneys or thogayal shouldn’t be reheated. Remove it from the refrigerator and keep it at room temperature for about 1 to 2 hours before serving. This helps to maintain its temperature while serving.

I’ve used only the flesh of ridge gourd for this recipe. Either whole vegetable or just the skin can also be used. Make sure to wash it thoroughly with water while using the skin of the vegetable.

INGREDIENTS FOR PEERKANGAI THOGAYAL:

• RIDGE GOURD – 1 NO.
• URID DHAL – 1/4 CUP
• GINGER – 2 INCH
• TAMARIND – 2 INCH
• DRY RED CHILLIES – 6 NOS.
• COCONUT (GRATED/CHOPPED) – 1/4 CUP
• SALT – AS REQUIRED
• OIL – 2 TBSP

HOW TO MAKE PEERKANGAI THOGAYAL:

• Peel the skin and chop the vegetable into small pieces.

• Heat a kadai, and add a tablespoon of oil to it.

• Once the oil is heated, add the dry red chillies to it and fry it for 15 to 20 seconds. Once it is fried, transfer it to a clean dry plate.

• To the same oil, add the tamarind and saute it until it changes its color. Then transfer it to the same plate.

• To the same kadai, add the urid dhal and fry it until it turns light golden brown in color. Also, transfer it to the same plate after frying.

• Then add the chopped ginger and saute it for 20 to 30 seconds. Once it is fried transfer it to the plate.

• Let all the ingredients cool down completely.

• Add 1 tbsp of oil to the same kadai, and add the chopped ridge gourd along with the salt. Let it cook until it turns soft and mushy. It takes around 10 minutes on medium-high flame.

• Once it turns soft and mushy, turn off the flame. Let it cool down completely.

• Once everything is cooled down completely, transfer it to a blender along with coconut and blend it to a thick, fine paste.

YUMMY AND DELICIOUS PEERKANGAI THOGAYAL IS READY.

SERVE IT WITH YOUR FAVOURITE BREAKFAST OR WITH HOT STEAMED RICE FOR LUNCH.

I HAD PEERKANGAI THOGAYAL WITH RAGI ADAI ALONG WITH CURD AND JAGGERY.

PEERKANGAI THOGAYAL

Recipe by foodpassion1513

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

60-70

kcal

Thogayal or thuvaiyal is a thick, coarse South Indian chutney typically served as an accompaniment for breakfast or lunch. For lunch, it can be had by mixing it with hot rice along with a dollop of ghee or sesame oil. Thogayal can be either made with a vegetable, coconut or herbs like mint and coriander.
Peerkangai thogayal is a spicy, tangy and fiber-rich chutney made with ridge gourd. This chutney can be either made with the whole vegetable or just the skin of the vegetable. Ridge gourd is a good source of vitamin C, B, iron and calcium. It is also rich in potassium and helps in managing blood pressure.

Ingredients

• RIDGE GOURD – 1 NO.

• URID DHAL – 1/4 CUP

• GINGER – 2 INCH

• TAMARIND – 2 INCH

• DRY RED CHILLIES – 6 NOS.

• COCONUT (GRATED/CHOPPED) – 1/4 CUP

• SALT – AS REQUIRED

• OIL – 2 TBSP

Directions

• Peel the skin and chop the vegetable into small pieces.
• Heat a kadai, and add a tablespoon of oil to it.
• Once the oil is heated, add the dry red chillies to it and fry it for 15 to 20 seconds. Once it is fried, transfer it to a clean dry plate.
• To the same oil, add the tamarind and saute it until it changes its color. Then transfer it to the same plate.
• To the same kadai, add the urid dhal and fry it until it turns light golden brown in color. Also, transfer it to the same plate after frying.
• Then add the chopped ginger and saute it for 20 to 30 seconds. Once it is fried transfer it to the plate.
• Let all the ingredients cool down completely.
• Add 1 tbsp of oil to the same kadai, and add the chopped ridge gourd along with the salt. Let it cook until it turns soft and mushy. It takes around 10 minutes on medium-high flame.
• Once it turns soft and mushy, turn off the flame. Let it cool down completely.
• Once everything is cooled down completely, transfer it to a blender along with coconut and blend it to a thick, fine paste.
• YUMMY AND DELICIOUS PEERKANGAI THOGAYAL IS READY.