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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 Chutney - Peerkangai Thogayal
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.
Shobha
July 19, 2012 at 5:19 pmLooks so spicy and tangy..
Priya
July 19, 2012 at 5:29 pmSlurp,super tempting chutney, i can have anything with it.
Roshni
July 19, 2012 at 5:44 pmSame here Radhika.. I also learnt this thogayal from my MIL…
PT
July 19, 2012 at 5:54 pmlooks fantastic and incredible..
Hema
July 19, 2012 at 6:22 pmLove ridge gourd thogayal, but I don’t get this red color, mine is more greener..
Vijayalakshmi Dharmaraj
July 19, 2012 at 6:29 pmwow…looks so tempting…
ANU
July 19, 2012 at 6:54 pmvery nice and yumm!
Prathima Rao
July 19, 2012 at 7:17 pmFinger lincking good!! I so loved the color n texture!!
Prathima Rao
Prats Corner
Sanoli Ghosh
July 19, 2012 at 7:23 pmLove this step by step presentation. Never try this chutney, will try now. Looks awesome!!!
Turmeric n Spice
July 19, 2012 at 7:33 pmI 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
Pari
July 19, 2012 at 7:51 pmI 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.
anusha praveen
July 19, 2012 at 7:58 pmThank you for this recipe radhi… i m always on the lookout for minus coconut recipes
Anisha Ranjit
July 19, 2012 at 8:17 pmThe 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.
R.Punitha
July 19, 2012 at 8:24 pmHi Radhika ,
Chutney Looks YYummYYy !!!
Neat presentation :))
Anu
July 19, 2012 at 8:28 pmI like this thogayal and I too do the same way
DivyaGCP
July 19, 2012 at 8:32 pmThogaiyal 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.. 🙂
Hamaree Rasoi
July 19, 2012 at 8:51 pmSo tasty and tangy looking chutney. Wonderfully prepared.Been waiting for such an unique recipe for a long time. Thanks for sharing.
Deepa
Nalini's Kitchen
July 19, 2012 at 8:56 pmFinger licking thogayal,looks delicious and tempting….I too love to mix thogayal in rice..
savitha ramesh
July 19, 2012 at 9:45 pmLove the chutney and the red colour.u have a great blog.happy to follow u.
Nisa Homey
July 19, 2012 at 10:41 pmChutney looks awesome…while living in coorg one of my neighbor use to make something similar to this…
Julie
July 20, 2012 at 1:32 amNew & unique chutney,yummy !!
Suryaprabha
July 20, 2012 at 8:45 amJust loved it! Looks so inviting!!
Shama Nagarajan
July 20, 2012 at 4:28 pmdelicious dear….inviting …happy to follow u blog
Shanthi
July 20, 2012 at 6:10 pmNice recipe. Looks wonderful and delicious.
Spice up the Curry
July 20, 2012 at 10:22 pmvery flavorful and finger licking chutney
The Mad Scientist
July 21, 2012 at 9:39 pmThis looks yum. I make chutney out of the peel but then the ridge gourd has no takers. Will try this out. Thanks.
Krithi
July 23, 2012 at 2:33 amThats an awesome recipe Radhika.. would love to try this.
Archana Potdar
August 18, 2012 at 9:30 pmHi 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.
Radhika
August 19, 2012 at 7:17 pmYou are so welcome Archana. Glad all at home loved it.
Bhuvana
October 9, 2014 at 8:07 amCame out so well!!!
Thank u