Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Recipes
  • Kongunadu Recipes
  • KC Videos
  • Contact
  • Buy Online

search the site

SEARCH Categories

Peerkangai Thol Chutney Recipe, Ridgegourd Peel Chutney Recipe

October 12, 2017 by Suguna Vinodh 4 Comments

Jump to Recipe·Print Recipe

peerkangai-thol-chutney-recipe-4
Peerkangai Thol Chutney Recipe. Ridgegourd Peel is often discarded but can be made into a very delicious chutney. Recipe with step by step pictures.

Ridgegourd Peel is often discarded at home. By peeling away the veggies, we are peeling away the rich nutrients too! The peels and skin is usually the most rich and colorful part of the vegetable. The colorful peels and skin are concentrated with pigments and super healthy phytochemicals. While most produce today is loaded with pesticides, most often we remove the peel to get rid of the chemicals. Usually country vegetables are safe to be consumed along with the peel. Here is how to do Ridgegourd peel chutney recipe.

Wash and peel the ridgegourd. The peels look rough but a good vegetable peeler does the job of peeling well. Set aside.
peerkangai-thol-chutney-recipe-1

Heat a teaspoon of oil in a pan and add in the urad dal and fry on a low flame until the lentils are brown and roasted. Set aside on a plate to cool.
peerkangai-thol-chutney-recipe-5

Heat the remaining oil in the same pan and add in the garlic and asafoetida (hing). Fry for a few seconds. Add in the ridge-gourd peel.
peerkangai-thol-chutney-recipe-6

Add in the salt and green chillies to the pan. Fry for 3-4 minutes until the peel is completely wilted. Add in a few teaspoon of water if necessary while sauteing. Once the peels are wilted and changes color, add in the tamarind and jaggery. Add in the fresh shredded coconut and remove from heat. Set aside on a plate to cool.
peerkangai-thol-chutney-recipe-7

Transfer the cooled ridge-gourd mixture and the roasted urad dal to a mixie and add in half cup of water and grind to a smooth paste.
peerkangai-thol-chutney-recipe-8

Serve the chutney hot with idli or dosa. Click here for Idli-Dosa Recipes.

peerkangai-thol-chutney-recipe-3

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
peerkangai-thol-chutney-recipe-2

Peerkangai Thol Chutney Recipe, Ridgegourd Peel Chutney Recipe


  • Author: Kannamma - Suguna Vinodh
  • Total Time: 20 mins
  • Yield: 4 servings 1x
Print Recipe
Pin Recipe

Description

Peerkangai Thol Chutney Recipe. Ridgegourd Peel is often discarded but can be made into a very delicious chutney.


Ingredients

Scale
  • Peels from 2 medium ridge-gourd
  • 2 teaspoon gingely oil (Indian sesame oil)
  • 2 tablespoon urad dal
  • 5 cloves garlic
  • 1/4 teaspoon asafoetida (hing)
  • 2–3 green chillies
  • 1/2 teaspoon salt
  • 1/2 teaspoon tamarind
  • 1/2 teaspoon jaggery
  • 1/3 cup fresh shredded coconut

Instructions

  1. Wash and peel the ridgegourd. Set aside.
  2. Heat a teaspoon of oil in a pan and add in the urad dal and fry on a low flame until the lentils are brown and roasted. Set aside on a plate to cool.
  3. Heat remaining oil in a pan and add in the garlic and asafoetida (hing). Fry for a few seconds. Add in the ridge-gourd peel.
  4. Add in the salt and green chillies to the pan. Fry for 3-4 minutes until the peel is completely wilted. Add in a few teaspoon of water if necessary while sauteing. Once the peels are wilted and changes color, add in the tamarind and jaggery. Add in the fresh shredded coconut and remove from heat. Set aside on a plate to cool.
  5. Transfer the cooled ridge-gourd mixture and roasted urad dal to a mixie and add in half cup of water and grind to a smooth paste.
  6. Serve with idli or dosa.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Chutney
  • Cuisine: Tamilnadu

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

← Previous Post Kollu Dosai, Horsegram lentil dosa recipe
Next Post → Chola dosai and chola idli, sorghum dosa and idli recipe

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookInstagramTwitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Gowshi says

    September 7, 2020 at 6:45 am

    Came out very tasty. Made twice!!

    Reply
    • Suguna Vinodh says

      September 11, 2020 at 10:56 pm

      Thank you so much!

      Reply
  2. Nithya Jayabal says

    January 29, 2020 at 5:49 pm

    Can i use dry red chilli instead of green chilli……Will the taste differ….

    Reply
    • Suguna Vinodh says

      January 29, 2020 at 7:40 pm

      Yes. the taste will differ.

      Reply

Download our App today!!!

Android app
iOS app

HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

Categories

  • Air Fryer Recipes (18)
  • All Day Breakfast (32)
  • Appetizers / Tea Time snacks (104)
  • Asian Flavors (48)
  • Baking (53)
  • Barbecue (3)
  • Basics (13)
  • Biryani (28)
  • Bread / Buns / Quiche (19)
  • Brownies/Blondies (2)
  • Cakes / Pastries / Tart (18)
  • Chettinad Recipes (36)
  • Chicken Recipes (61)
  • Combo Meals (3)
  • Cookies / Biscuits (10)
  • Dal/lentil Recipes (81)
  • Dips, Salsa, and Sauces (6)
  • Dumpling / Kozhukattai / idiyappam Recipes (19)
  • Egg Dishes (34)
  • Equipment (1)
  • Fish / Seafood Recipes (48)
  • Gluten Free (16)
  • Healthy Meals (20)
  • Healthy zero oil snacks (2)
  • Home Improvement (1)
  • Home Remedy (5)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (52)
  • Indian Recipes (574)
  • Italian-Continental (19)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunadu Recipes (103)
  • Kurma Dishes (50)
  • Lunch Box Ideas (33)
  • Masala Powder/Chutney Powder/Pastes (18)
  • Middle Eastern Recipes (4)
  • Millet Recipes (19)
  • Misc (53)
  • Movie/Celebrity Inspired Recipes (4)
  • Muffins (5)
  • Mutton Recipes (29)
  • Non Veg Recipes (129)
  • North Indian Gravies (19)
  • OPOS / Easy Cooking / 10 minutes cooking (24)
  • Pachadi Recipes (1)
  • Parotta (3)
  • Pickles (4)
  • Poriyal – Stir-fry (64)
  • Rasam Varieties (17)
  • Recipes (751)
  • Research work (2)
  • Rice Dishes (49)
  • Roti / Chapati / Paratha (18)
  • Salad (3)
  • Sandwiches & Burgers (11)
  • Soups and Broth (23)
  • South Indian Chutney (66)
  • South Indian Kulambu / Sambar (59)
  • Sweets and Desserts (48)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • Travel (3)
  • upma / kali (5)
  • Whole Grain Vegan Recipes (23)

Archives

(c) Copyright 2022 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design