Peerkangai Thogayal Recipe (Ridge Gourd Peel Chutney)
A vegetarian South Indian Recipes recipe with ridge gourd skin (turai/ peerkangai), teaspoons white urad dal (split), methi seeds (fenugreek seeds). Ready in 25 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
10 steps- 1
To begin making the Peerkangai Thogayal Recipe, heat a teaspoon oil in a heavy bottomed pan; add the cut peels of the Ridge Gourd, along with a little salt and saute until soft and tender
ridge gourd skin (turai/ peerkangai)(2 cups)salt - to taste - 2
Turn off heat and allow it to cool
- 3
The peels will not get completely soft, so its ok as long as they have cooked through
- 4
In another small pan; roast the fenugreek seeds, dry red chillies and urad dal until it releases a roasted aroma and slightly browned
teaspoons white urad dal (split)(2)methi seeds (fenugreek seeds)(5)dry red chillies(3)mustard seeds(1/4 teaspoon)dry red chillies(2) - 5
Now grind the roasted ingredients, the cooked ridge gourd peels, the tamarind and curry leaves together until it forms a smooth paste
ridge gourd skin (turai/ peerkangai)(2 cups)curry leaves(10)tamarind(30 grams)-4 curry leaves(3) - 6
Check the salt in the Peerkangai Thogayal Recipe and adjust to suit your taste
salt - to taste - 7
Heat a little oil in a pan; add mustard seeds, dry red chillies and curry leaves
methi seeds (fenugreek seeds)(5)dry red chillies(3)curry leaves(10)mustard seeds(1/4 teaspoon)dry red chillies(2)-4 curry leaves(3) - 8
Allow it to crackle and the red chillies to roast
dry red chillies(3)dry red chillies(2) - 9
Add it to the Peerkangai Thogayal
- 10
Serve the Peerkangai Thogayal along with a hot bowl of Steamed Rice and Ghee
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Peerkangai Thogayal Recipe (Ridge Gourd Peel Chutney)
A vegetarian South Indian Recipes recipe with ridge gourd skin (turai/ peerkangai), teaspoons white urad dal (split), methi seeds (fenugreek seeds). Ready in 25 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
10 steps- 1
To begin making the Peerkangai Thogayal Recipe, heat a teaspoon oil in a heavy bottomed pan; add the cut peels of the Ridge Gourd, along with a little salt and saute until soft and tender
ridge gourd skin (turai/ peerkangai)(2 cups)salt - to taste - 2
Turn off heat and allow it to cool
- 3
The peels will not get completely soft, so its ok as long as they have cooked through
- 4
In another small pan; roast the fenugreek seeds, dry red chillies and urad dal until it releases a roasted aroma and slightly browned
teaspoons white urad dal (split)(2)methi seeds (fenugreek seeds)(5)dry red chillies(3)mustard seeds(1/4 teaspoon)dry red chillies(2) - 5
Now grind the roasted ingredients, the cooked ridge gourd peels, the tamarind and curry leaves together until it forms a smooth paste
ridge gourd skin (turai/ peerkangai)(2 cups)curry leaves(10)tamarind(30 grams)-4 curry leaves(3) - 6
Check the salt in the Peerkangai Thogayal Recipe and adjust to suit your taste
salt - to taste - 7
Heat a little oil in a pan; add mustard seeds, dry red chillies and curry leaves
methi seeds (fenugreek seeds)(5)dry red chillies(3)curry leaves(10)mustard seeds(1/4 teaspoon)dry red chillies(2)-4 curry leaves(3) - 8
Allow it to crackle and the red chillies to roast
dry red chillies(3)dry red chillies(2) - 9
Add it to the Peerkangai Thogayal
- 10
Serve the Peerkangai Thogayal along with a hot bowl of Steamed Rice and Ghee
Rate this recipe
You might also like · South Indian Recipes
Karuva Pillai Pachadi Recipe - Karuvepillai Pachadi Recipe
⏱️ 20 min
Pumpkin Sabzi Recipe - Pumpkin Sabzi With Panch Phoron Masala (Recipe In Hindi)
⏱️ 25 min
Caramelized Ripe Plantains Without Added Sugar Recipe (Caramelized Nendran)
⏱️ 40 min
Double Beans Sundal (Recipe In Hindi)
⏱️ 25 min
Orange Rasam Recipe
⏱️ 35 min
White Vegetable Kurma Recipe With Coconut & Cashew
⏱️ 30 min