Jump To Recipe
Peerkangai Thol Thogayal is a simple, distinctive and healthy side dish. You can easily prepare this Peerkangai Thol Chutney Recipe within 20 minutes.
How to make Peerkangai Thol Chutney Recipe is given below with step-by-step instructions and images.
Peerkangai Thol Thuvaiyal Recipe | Ridge Gourd Peel Chutney Recipe | South Indian Chutney Recipes | Chutney Recipes | Chutney For Idli, Dosa
If you try this Peerkangai Thol Thogayal Recipe. Please let me know in the comment section. I'm very excited to read your comments.
Further, I request you to check out my other Unique Chutney Recipes -
🔗Sutta Vazhakkai Thogayal
🔗Vazhakkai Chutney
🔗Pachai Payaru Thuvaiyal
🔗Sesame Seeds Chutney
🔗Sudu Kanji Garlic Chutney
All right, let's move on to the Peerkangai Thol Chutney Recipe.
How to make Peerkangai Thol Chutney? | How to make Ridge Gourd Peel Chutney?
Peerkangai Thol Thogayal is a simple, distinctive and healthy side dish. You can easily prepare this Peerkangai Thol Chutney Recipe within 20 minutes.
Cuisine - South Indian
Serving - 6
Timing - 20 minutes
INGREDIENTS
Ridge Gourd/Peerkangai - 2
Dry Red Chilli - 7-8
Small Onions - 10
Garlic - 10
Tamarind - 1 gooseberry size
Coconut - 1/4
Curry Leaves - 1 sprig
Oil - 3 tablespoons
Mustard Seeds - 1 teaspoon
Split Urad Dal With Skin - 2 tablespoons
Hing/Asafoetida Powder - 1/2 teaspoon
Salt - to taste
Water - as needed
INSTRUCTIONS
1. To begin making the Peerkangai Thol Thogayal/Ridge Gourd Peel Chutney Recipe - Keep all the ingredients ready.
2. To Chop - Wash and peel the onions and garlic and chop the coconut into small pieces and keep them aside.
3. To Peel Peerkangai/Peel Ridge Gourd - Wash the ridge gourd/peerkangai thoroughly.
4. Peel the ridges (thicker line) using the peeler and discard. Do not use it.
5. Now peel the green skin from the ridge gourd and use it for the chutney.
6. If needed, wash them once.
7. Chop the peerkangai thol/ridge gourd peel into small pieces.
8. To Cook - Heat a teaspoon of oil in a pan, add dry red chilli and saute for a few seconds.
9. Remove and transfer to a plate.
10. Now add onions and garlic and saute for a minute and transfer to a plate.
11. In the same pan, add 1 tablespoon of oil and add chopped peerkangai peel/ridge gourd peel and curry leaves.
12. Saute for a few seconds and add 1/4 cup of water and cook for 3-4 minutes.
13. Once cooked, add chopped coconut and tamarind and give them a mix.
14. Turn off the flame and transfer it to a plate and cool completely.
15. Heat the remaining oil, add mustard seeds and allow them to crackle.
16. Add split black urad dal and fry until golden.
17. Turn off the flame and add asafoetida powder. Mix well.
18. To Grind - In a mixer grinder, add fried red chilli, onion, garlic, peerkangai thol/ridge gourd peel, coconut, tamarind and salt.
19. Grind them to a coarse paste by gradually adding water.
20. Finally, add the fried mustard seeds, urad dal and asafoetida powder.
21. Grind them again to a fine paste.
22. Check for the salt and adjust accordingly.
23. Peerkangai Thol Thogayal/Ridge Gourd Peel Chutney Recipe is ready.
You can serve this Peerkangai Thol Thogayal/Ridge Gourd Peel Chutney Recipe with idli, dosai, paniyaram, chapati and many more.
PICTORIAL INSTRUCTIONS
1. To begin making the Peerkangai Thol Thogayal/Ridge Gourd Peel Chutney Recipe - Keep all the ingredients ready.
2. To Chop - Wash and peel the onions and garlic and chop the coconut into small pieces and keep them aside.
3. To Peel Peerkangai/Peel Ridge Gourd - Wash the ridge gourd/peerkangai thoroughly.
4. Peel the ridges (thicker line) using the peeler and discard. Do not use it.
5. Now peel the green skin from the ridge gourd and use it for the chutney.
6. If needed, wash them once.
7. Chop the peerkangai thol/ridge gourd peel into small pieces.
8. To Cook - Heat a teaspoon of oil in a pan, add dry red chilli and saute for a few seconds.
9. Remove and transfer to a plate.
10. Now add onions and garlic and saute for a minute and transfer to a plate.
11. In the same pan, add 1 tablespoon of oil and add chopped peerkangai peel/ridge gourd peel and curry leaves.
12. Saute for a few seconds and add 1/4 cup of water and cook for 3-4 minutes.
13. Once cooked, add chopped coconut and tamarind and give them a mix.
14. Turn off the flame and transfer it to a plate and cool completely.
15. Heat the remaining oil, add mustard seeds and allow them to crackle.
16. Add split black urad dal and fry until golden.
17. Turn off the flame and add asafoetida powder. Mix well.
18. To Grind - In a mixer grinder, add fried red chilli, onion, garlic, peerkangai thol/ridge gourd peel, coconut, tamarind and salt.
19. Grind them to a coarse paste by gradually adding water.
20. Finally, add the fried mustard seeds, urad dal and asafoetida powder.
21. Grind them again to a fine paste.
22. Check for the salt and adjust accordingly.
23. Peerkangai Thol Thogayal/Ridge Gourd Peel Chutney Recipe is ready.
You can serve this Peerkangai Thol Thogayal/Ridge Gourd Peel Chutney Recipe with idli, dosai, paniyaram, chapati and many more.
If you have any more questions about the Peerkangai Thol Thuvaiyal Recipe | Ridge Gourd Peel Chutney Recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest, Instagram and Twitter.
I hope the above recipe and the information benefits you. If you try this recipe, do let me know in the comment section. I'm very excited to read your comments.
HAPPY COOKING!
with better ingredients for better food.
Comments
Post a Comment