Peerkangai Thogayal recipe. Easy recipe for tamil style Peerkangai Thogayal made with coconut for rice.
Slightly peel the Peerkangai / Ridgegourd. Do not peel all of the skin from the Ridgegourd. Leave some of the skin. Chop and set aside.
Heat sesame oil / gingely oil in a pan and add in the chana dal. Fry till the chana dal is golden. Add in the dry red chillies and fry briefly. Do not fry the red chillies for long. They easily burn and burnt chillies taste bad in thogayal. If you want a bright red chutney, you can use a couple of byadagi or kashmiri red chillies which will enhance the colour of the chutney.
Add in the garlic cloves, chopped ridgegourd with the skin and salt. Saute for five minutes till the ridgegourd is soft. Add in the coconut, jaggery and the tamarind. Saute for a minute. Remove from heat.
Grind the mixture in a mixie to a slightly coarse paste. Do not add any water while grinding.
Serve with rice and ghee.
Peerkangai Thogayal, Ridge Gourd Thogayal / Chutney with Coconut
Peerkangai Thogayal recipe. Easy recipe for tamil style peerkangai thogayal made with coconut for rice.
- Total Time: 15 mins
- Yield: 1 cup 1x
Ingredients
- 1 medium size ridge gourd / peerkangai
- 2 tablespoon chana dal (kadalai paruppu)
- 4 dry red chillies
- 6 garlic cloves
- 3/4 teaspoon salt
- 1/3 cup fresh coconut
- 1 teaspoon jaggery
- half a gooseberry size of tamarind
Instructions
- Slightly peel the Peerkangai / Ridgegourd. Chop and set aside.
- Heat sesame oil / gingely oil in a pan and add in the chana dal. Fry till the chana dal is golden. Add in the dry red chillies in the end and fry briefly.
- Add in the garlic cloves, chopped ridgegourd with the skin and salt. Saute for five minutes till the ridgegourd is soft. Add in the coconut, jaggery and the tamarind. Saute for a minute. Remove from heat.
- Grind the mixture in a mixie to a slightly coarse paste. Do not add any water while grinding.
- Serve with rice and ghee.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: lunch
- Cuisine: Tamilnadu
Very nice recipe..adding garlic gives na extra flavour to it..
Hi ,tried tis..it went well with idly..simple ND tasty
Thanks for the recipe! Changed a bit here and there and the family loved it!
Thank you so much!
Tried this receipe and happy to share tgat it came out very well. Thanks !
Nice. That jaggery at the end tells you You love Coimbtore.
Hi sis, today morning saw your thogayal recipe.. Wanted to do something different.. Did ur recipe came out very well… The gingely oil smell, taste of peer kanga is, chilli flavour did very well with rice….. Awesome recipe…
hi… excellent recipe…!! is it chana dal or urad dal??? you have mentioned to use chana dal but the one in the mixer jar pic seems to be urad..
thank you 🙂
Its chana dal. I used to live in Hong Kong before and the chana dal we used to get there was ridiculously smaller when compared to the Indian counterpart.
Tried it, It was Awesome!! Thanks for this simple and lovely recipe.
Thank you!
This is the same like my mom’s recipe.I am going to make it tonight.
Hope you like it!
Does the mixture needs to cool to room temperature? or grind right after removing from heat?
Thank you.
cool a bit!