Peerkangai Thol Thogayal, Ridge-gourd peel chutney

Recipe for Peerkangai Thogayal made with the peels of ridge gourd. This is a very delicious thogayal recipe that goes very well with rice for lunch. Recipe with step by step pictures and video.

Peerkangai Thol Thogayal, Ridge-gourd peel chutney – This is a lip-smacking thogayal recipe made with the peels of ridge-gourd. The roasted peels take a slightly charred / smoky flavor that pairs so well with coconut and is an excellent side dish to serve along with rice. Here is how to do it.

Here are other recipes from the site made using Ridge Gourd

I usually make curry / stir-fry with the flesh of the ridge gourd and a chutney / thogayal with the peels / skin. Never discard the peels of the ridge-gourd. They are so flavourful. If you are not going to use the peels right away, you can store it in the refrigerator for up to 3-4 days and use it whenever required.  Here is a video of how to make a Peerkangai paal kuzhambu (milk curry) and a thogayal made with the peels. I love to serve the thogayal with rice. An important thing while making Tamil style thogayal is to use Indian sesame oil (gingely oil). The flavour of sesame oil is so good in Tamil style recipes. A note for readers out of India – The sesame oil used in Chinese cooking is not the same kind of sesame oil used in Indian cooking. Generally, Chinese sesame oil is toasted and is very strong and pungent. Indian sesame oil has a slightly sweet flavour and a very unique aroma. Its much lighter and is very good for cooking. These oils are not interchangeable. Use only Indian style sesame oil for south Indian recipes wherever mentioned.

Here is how to make Peerkangai Thol Thogayal, Ridge-gourd peel chutney
I have used the peels of about two big ridge gourd (about 500 grams). The peels are roughly about two cups. Set aside. Use the flesh to make curries, stir-fry, sambar etc…

Heat a teaspoon Indian sesame oil (gingely oil) in a pan until hot. Add in the chana dal and roast on a low flame for a couple of minutes. Low flame is key or else the lentils will burn fast. When the lentils are slightly starting to change colour, add in the tamarind, dried red chillies, garlic and curry leaves. Continue to roast on a low flame for about a minute till the lentils are golden. Remove from heat and set this mixture aside on a plate to cool.

In the same pan, add in a tablespoon of Indian sesame oil (gingely oil) and add in the ridge gourd peels. Roast for a good 7-8 minutes on medium flame. The peels should wilt and shrink. After about 4-5 minutes, it will slowly start to char and brown on the edges. Continue roasting the peels for a couple of minutes and remove from heat.

The roasted lentils are ready. The roasted ridge gourd peels / skins are also ready. To this mixture add in the coconut and the salt. If you like, add a small piece of jaggery (about 1/2 a teaspoon). Grind to a thick paste adding few tablespoons of water while grinding. Do not add a lot of water. Also grind to a very slightly coarse texture. It gives a nice taste while eating with rice. Some people like it to be really smooth. There is no right or wrong. Do it the way your family likes it.

Tempering for the Peerkangai Thol Thogayal, Ridge-gourd peel chutney
Heat a teaspoon of Indian sesame oil in a small kadai / pan. Add in the mustard seeds and the urad dal. Let the mustard seeds crackle. Add in the curry leaves, dried red chillies and asafoetida. Briefly saute for a few seconds. Add it to the thogayal.
Tip: If you are going to serve the Peerkangai Thol Thogayal right away, then mix in the tempering. Else, do not mix the tempering after adding it to the top of the thogayal. Mix and serve when on the table. The thogayal tastes very fresh and the mustard seeds and the urad dal stays very crisp.

Fantastic Peerkangai Thol Thogayal, Ridge-gourd peel chutney is ready. Serve with rice. This thogayal can be stored in the refrigerator for up to two days. Enjoy!

Peerkangai Thol Thogayal, Ridge-gourd peel chutney

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★★★★

4 from 2 reviews

• Author: Suguna Vinodh
• Total Time: 20m
• Yield: 1 cup 1x

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Description

Recipe for Peerkangai Thogayal made with the peels of ridge gourd. This is a very delicious thogayal recipe that goes very well with rice for lunch. Recipe with step by step pictures and video.

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Ingredients

Scale 1x2x3x

Ingredients for the peerkangai thol thogayal

• 1 teaspoon Indian sesame oil
• 1/4 cup chana dal
• 1 small marble size tamarind
• 6 dried red chillies
• 6 cloves garlic
• 2 sprigs curry leaves
• 1 tablespoon Indian sesame oil
• 2 cups Ridgegourd peels
• 1/2 cup fresh shredded coconut
• 3/4 teaspoon salt

Tempering peerkangai thol thogayal

• 1 teaspoon Indian sesame oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon urad dal
• 1 sprig curry leaves
• 3 dried red chillies
• a pinch of asafoetida

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Instructions

Making the peerkangai thol thogayal

• I have used the peels of about two big ridge gourd (about 500 grams). The peels are roughly about two cups. Set aside. Use the flesh to make curries, stir-fry, sambar etc…
• Heat a teaspoon Indian sesame oil (gingely oil) in a pan until hot. Add in the chana dal and roast on a low flame for a couple of minutes. Low flame is key or else the lentils will burn fast. When the lentils are slightly starting to change colour, add in the tamarind, dried red chillies, garlic and curry leaves. Continue to roast on a low flame for about a minute till the lentils are golden. Remove from heat and set this mixture aside on a plate to cool.
• In the same pan, add in a tablespoon of Indian sesame oil (gingely oil) and add in the ridge gourd peels. Roast for a good 7-8 minutes on medium flame. The peels should wilt and shrink. After about 4-5 minutes, it will slowly start to char and brown on the edges. Continue roasting the peels for a couple of minutes and remove from heat.
• The roasted lentils are ready. The roasted ridge gourd peels / skins are also ready. To this mixture add in the coconut and the salt. If you like, add a small piece of jaggery (about 1/2 a teaspoon). Grind to a thick paste adding few tablespoons of water while grinding. Do not add a lot of water. Also grind to a very slightly coarse texture. It gives a nice taste while eating with rice. Some people like it to be really smooth. There is no right or wrong. Do it the way your family likes it.

Tempering for the Peerkangai Thol Thogayal, Ridge-gourd peel chutney

• Heat a teaspoon of Indian sesame oil in a small kadai / pan. Add in the mustard seeds and the urad dal. Let the mustard seeds crackle. Add in the curry leaves, dried red chillies and asafoetida. Briefly saute for a few seconds. Add it to the thogayal.
• Fantastic Peerkangai Thol Thogayal, Ridge-gourd peel chutney is ready. Serve with rice. This thogayal can be stored in the refrigerator for up to two days.

• Prep Time: 5m
• Cook Time: 15m

Keywords: peerkangai thol thogayal