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Ridge gourd Chutney / Peerkangai Thogayal

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Ridge gourd Chutney recipe

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.

ridge gourd chutney

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:

ridge gourd chutney step-1

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.

ridge gourd chutney step-2

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.

ridge gourd chutney step-3

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:

Print Recipe

Ridge gourd Chutney - Peerkangai Thogayal

Easy Ridge gourd chutney or peerkangai thogayal to serve with idli, dosa or rice.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: South Indian
Servings: 4
Author: Radhika

Ingredients:

  • 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

Instructions:

  • 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.

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Reader Interactions

Comments

  11. Pari

    July 19, 2012 at 7:51 pm

    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.

    Reply

  13. Anisha Ranjit

    July 19, 2012 at 8:17 pm

    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.

    Reply

  16. DivyaGCP

    July 19, 2012 at 8:32 pm

    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.. 🙂

    Reply

  28. Archana Potdar

    August 18, 2012 at 9:30 pm

    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.

    Reply

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