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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


  • 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


  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
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