Ridgegourd Chutney or Peerkangai Thogayal with step by step pictures. An easy chutney recipe with easily available ingredients that are easily available in your pantry that can be served with idli, dosa or mixed with rice.
Before marriage, I was of the opinion that all the thogayals are basically coconut based. That is how women folks at my home made thogayals or at least that is how I thought so.
I was quite surprised to see that it is quite the opposite at my in-laws place. My MIL very rarely adds coconut to thogayals, especially to the ones that gets mixed with rice and served.
I was also amazed at the vegetables that she used to make thogayals. She makes thogayals with almost all the vegetables that I never thought were possible and above all each one differed from the other and the taste too.
This simple and quick recipe is my MIL’s version of making ridge gourd chutney. While hubby and the kids like to have them with idlis and dosas, I love to have this with rice.
It is super simple and quite tasty and what more it keeps well for 2-3 days unlike coconut chutney. You can also serve it as a thogayal by mixing with rice to which a dash of ghee has been added along with some papads.
Ridge gourd chutney or peerkangai thogayal with step wise pictures:
1. Heat a pan with 1 tsp oil. Add the urad dal and red chillies and roast till they are golden brown. Remove and keep aside.
2. Wash the ridge gourd and scrape only the sharp ridges alone with a peeler.
3. Cut them into roundels. Heat the same pan with 1 tsp oil and add the roundels and sauté till they shrink in size.
4. It will become limp and the edges will change color.
5. Take tamarind, sautéed ridge gourd, roasted chillies, urad dal, salt in a mixie jar and grind to a fine paste. No need to add water as the moisture present in the ridge gourd will be enough.
6. Heat the remaining oil in the same pan. Add mustard seeds, when they splutter add asafetida and the ground paste and sauté till they absorb oil and cook for 2 more minutes over low flame. Ridge gourd chutney is ready to serve.
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Ridge gourd Chutney Recipe details as follows:
- Ridge gourd (Peerkangai) – 300 gms
- Urad dal – 2 tbsp
- Whole dry red chillies – 10 to 12
- Asafetida – 1 pinch
- Mustard seeds – 1 tsp
- Tamarind – goose berry size
- Crystal salt – to taste
- Oil – 2 tbsp
- Soak tamarind in some warm water and keep aside.
- Heat a pan with 1 tsp oil. Add the urad dal and red chillies and roast till they are golden brown. Remove and keep aside.
- Wash the ridge gourd and scrape only the sharp ridges alone with a peeler. Cut them into roundels.
- Heat the same pan with 1 tsp of oil and add the cut ridge gourd and sauté till they shrink in size.
- It will become limp and the edges will change color.
- Take soaked tamarind, sautéed ridge gourd, roasted chillies, urad dal, salt in a mixie jar and grind to a fine paste.
- No need to add water as the moisture present in the ridge gourd will be enough.
- Heat the remaining oil in the same pan.
- Add mustard seeds, when they splutter add asafetida and the ground paste and sauté till they absorb oil.
- Cook for 2 more minutes over low flame.
- Ridgegourd chutney is ready.
- Transfer to a serving bowl. This will keep well for 2-3 days.
Looks so spicy and tangy..
Slurp,super tempting chutney, i can have anything with it.
Same here Radhika.. I also learnt this thogayal from my MIL…
looks fantastic and incredible..
Love ridge gourd thogayal, but I don’t get this red color, mine is more greener..
wow…looks so tempting…
very nice and yumm!
Finger lincking good!! I so loved the color n texture!!
Prathima Rao
Prats Corner
Love this step by step presentation. Never try this chutney, will try now. Looks awesome!!!
I love this chutney and this is exactly how we make this at home . I agree they r better then coconut chutney which has low shelf life !! Great color
I know I will love this with the idli as well as rice. I make a similar one with zucchini and had posted the chutney ages back in my blog, I’m sure you will like that version too.
Thank you for this recipe radhi… i m always on the lookout for minus coconut recipes
The picture is so tempting… my mouth is watering. Even I was of the opinion that chutneys can be made only with coconut or tomato but the blogosphere has changed that. I hope to try this one.
Hi Radhika ,
Chutney Looks YYummYYy !!!
Neat presentation :))
I like this thogayal and I too do the same way
Thogaiyal is very tempting..
Even I was thinking, that thogaiyals are coconut based. But after starting to blog, am getting to know a lot of things.. 🙂
So tasty and tangy looking chutney. Wonderfully prepared.Been waiting for such an unique recipe for a long time. Thanks for sharing.
Deepa
Finger licking thogayal,looks delicious and tempting….I too love to mix thogayal in rice..
Love the chutney and the red colour.u have a great blog.happy to follow u.
Chutney looks awesome…while living in coorg one of my neighbor use to make something similar to this…
New & unique chutney,yummy !!
Just loved it! Looks so inviting!!
delicious dear….inviting …happy to follow u blog
Nice recipe. Looks wonderful and delicious.
very flavorful and finger licking chutney
This looks yum. I make chutney out of the peel but then the ridge gourd has no takers. Will try this out. Thanks.
Thats an awesome recipe Radhika.. would love to try this.
Hi Radhika. I have tried this yummy chutney twice mow and both the times the chutney was in great demand. Thanks to you now I have one chutney out of the peels and one from the gourd.
You are so welcome Archana. Glad all at home loved it.
Came out so well!!!
Thank u