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Ridge gourd Chutney - Peerkangai Thogayal

Easy Ridge gourd chutney or peerkangai thogayal to serve with idli, dosa or rice.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine South Indian
Servings 4


  • 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.