Ridge gourd Chutney (Peerkangai Thogayal)

Srilatha Chutneys, Sides, South Indian Leave a Comment

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Ridge gourd Chutney (Peerkangai Thogayal)
A simple chutney made out of lightly peeled ridge gourd. Ridge gourd is also known as peerkangai (Tamil), beerakaya (Telugu), heerakai (Kannada), turai/tori (Hindi). This chutney or thogayal/thuvaiyal as it's called in Tamil is great with idli/dosa, and with rice.
Cuisine South Indian
Prep Time 10 minutes
Cook Time 5 - 7 minutes
Servings
servings
Ingredients
  • 1 medium sized ridge gourd
  • 1 tsp Salt
  • 1 tsp oil to cook the ridge gourd
Roast And Grind
  • 1 tbsp black gram/whole skinned urad/ulutham paruppu
  • 3-4 dry red chilies and green chilies I add the green chilies, but you can use just the red
  • 1 tiny piece tamarind or 1 tsp of tamarind concentrate
  • 1/2 tsp oil to roast the spices
To Season
  • 1 tsp oil
  • 1 tsp Mustard seeds
  • 1/2 tsp Hing/asafoetida
  • 1/2 tsp black gram/whole skilled urad
Cuisine South Indian
Prep Time 10 minutes
Cook Time 5 - 7 minutes
Servings
servings
Ingredients
  • 1 medium sized ridge gourd
  • 1 tsp Salt
  • 1 tsp oil to cook the ridge gourd
Roast And Grind
  • 1 tbsp black gram/whole skinned urad/ulutham paruppu
  • 3-4 dry red chilies and green chilies I add the green chilies, but you can use just the red
  • 1 tiny piece tamarind or 1 tsp of tamarind concentrate
  • 1/2 tsp oil to roast the spices
To Season
  • 1 tsp oil
  • 1 tsp Mustard seeds
  • 1/2 tsp Hing/asafoetida
  • 1/2 tsp black gram/whole skilled urad
Instructions
  1. Lightly peel the gourd after washing, and chop into cubes
  2. Heat oil in a small kadai/pan and saute the vegetable until soft, but not mushy. About 5 minutes. Set aside to cool
  3. In the same oil, roast the ingredients mentioned in the section "To Roast And Grind", taking care not to burn the chilies. Add the tamarind after turning the heat off. It needs to just warm up slightly to soften
  4. After everything cools, blend the gourd, and the spices without any water. The moisture in the vegetable should be enough to blend
  5. Heat the oil to season. When hot, pop the mustard seeds, and add the hing. Pour over the chutney.
Recipe Notes

In the southern states of India, we make a lot of chutneys that are meant to be mixed with rice and eaten. These are called "thogayal" or "thuvaiyal" and the spices and the lentils mix used to blend them give them a slightly different taste and texture than the chutneys that are made as side dishes for the idli/dosa/vadai family of dishes. These are typically made for a simple meal in the evenings with a side of papads and eaten with rice and a little bit of sesame/gingelly oil or ghee.

 

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