Peerkangai Thogayal For Rice Recipe – Ridgegourd Chutney For Rice

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Peerkangai Thogayal For Rice / Ridge gourd thogayal for rice. Recipe for spicy thogayal made with ridge gourd, coconut, lentils and spices. With step by step pictures.

I love any kind of thogayal. The spicy, tangy, the rich coconut and the faint sweetness from the jaggery is all welcome with rice and ghee. We had some great tasting ridge gourd from the farm this week and they taste really delicious. So we are having a ridge gourd happy over dose this week. Here is the recipe for ridge gourd thogayal that goes so well with rice.
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Here is how to do ridge gourd thogayal for rice.
Wash, Peel and dice the ridge gourd. Set aside.
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Heat oil in a pan and add in the mustard seeds, hing, dry red chillies, chana dal and urad dal. Add chillies more or less according to your taste. Thogayal is usually made nice and spicy!!!! Saute till the lentils are nice and brown.
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Add in the chopped ridgegourd and the salt. Add in 1/4 cup of water. Cook till the ridge gourd is soft and reduced down. Add in the curry leaves, tamarind and the jaggery. We like our thogayal to have a faint sweetness. If you dont like jaggery, you may skip it.
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Finally add in the fresh shredded coconut and remove from heat. Wait for the mixture to cool a bit.
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Grind the mixture without adding any water to a thick paste.
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Serve hot with rice and ghee. I promise this will become a regular at your place.
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Peerkangai Thogayal For Rice Recipe – Ridgegourd Chutney For Rice

Ridge gourd thogayal for rice. Recipe for spicy thogayal made with ridge gourd, coconut, lentils and spices. With step by step pictures.

  • Total Time: 20 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 medium ridge gourd
  • 1 teaspoon coconut oil or peanut oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon hing (asafoetida)
  • 36 dry red chillies
  • 1 tablespoon chana dal
  • 1 tablespoon urad dal
  • 1/2 teaspoon salt
  • 2 sprigs curry leaves
  • 1/2 inch piece tamarind
  • 1 teaspoon jaggery
  • 1/2 cup fresh shredded coconut

Instructions

  1. Wash, Peel and dice the ridge gourd. Set aside.
  2. Heat oil in a pan and add in the mustard seeds, hing, dry red chillies, chana dal and urad dal. Saute till the lentils are nice and brown.
  3. Add in the chopped ridge-gourd and the salt. Add in 1/4 cup of water. Cook till the ridge gourd is soft and reduced down. Add in the curry leaves, tamarind and the jaggery.
  4. Finally add in the fresh shredded coconut and remove from heat. Wait for the mixture to cool a bit.
  5. Grind the mixture without adding any water to a thick paste.
  6. Serve hot with rice and ghee.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: chutney
  • Cuisine: Tamilnadu

12 thoughts on “Peerkangai Thogayal For Rice Recipe – Ridgegourd Chutney For Rice”

  1. Madam, ridge gourd haters ate this ‘mystery mash’ and LOVED IT. Thank you for sharing this wonderful recipe and bringing a healthy vegetable into our lives. Make only your version of ridge gourd skin chutney, besides so many other recipes. Love your writing style and your recipes.






  2. Your recipes are amazing. I am a regular at your website now, taking inspiration for vegetarian dishes. Thank you!

  3. Loved the peerakangai thogayal with rice and appalam. My husband finished the entire thing, nothing was left over to be kept in the refrigerator.






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