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Tuesday, 28 January 2014

Peerkangai Thol Thogaiyal/Ridge gourd Peel Chutney

My previous post was Peerkangai/Ridge gourd kootu, so I did not throw away the peel rather made my favourite peerkangai thol thogaiyal. It is rich is fiber and very delicious and traditional thogaiyal of Tamil Nadu. I wrote a few benefits about ridge gourd/peerkangai in my previous post and I want to share a few more here as well. Peerkangai helps in lowering the blood and urine sugar level, not only that it helps to purify, restore and nourish liver and also helps to cure skin diseases like eczema, psoriasis etc.  When the ridge gourd is allowed to mature and dry in the vine, it is later harvested like a sponge. This sponge is one great natural exfoliating product used for bathing to remove dead skin cells and thereby leaving the skin soft and conditioned. I think with this note I will move on with the recipe. Check out other chutney & thogaiyal varieties here.

Here’s how to make Peerkangai Thol Thogaiyal with step by step photos…


Ingredients

Peerkangai Thol/Ridge gourd peel
2 cups
Urad dal/Ullutham paruppu
1 tbsp
Chana dal/Kadalai paruppu
2 tsp
Dry red chillies
3
Ginger
1 inch piece
Black Pepper corns
6-8
Grated coconut
3 tbsp or ¼ cup
Tamarind
One small marble size ball
Salt
As needed
Oil
2 tsp

For Tempering
Oil
1 tsp
Mustard seeds
¼ tsp
Cumin seeds
¼ tsp
Curry leaves
6-8
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4-5

Method

Wash the ridge gourd/peerkangai thoroughly and peel the skin.


Heat oil in a kadai, add urad dal, chana dal and fry for few minutes. When it starts to change colour add the dry red chillies, ginger, black pepper corns and saute until the dal changes to golden brown colour.


Now add the ridge gourd/peerkangai peel, salt and saute until they turn soft.


Finally add the grated coconut and saute for about a minute and switch off the stove.


Let the ingredients cool, then transfer them to the mixer and grind it to fine paste along with the tamarind. Add just little water when grinding as needed. Make sure the thogaiyal consistency is thick and not watery.


Transfer the ground thogaiyal to the serving bowl.

Heat 1 tsp of oil in a kadai, splutter mustard seeds, than add cumin seeds, curry leaves and wait until they turn crispy.


Now add the tempering to the thogaiyal and yes peerkangai thol thogaiyal is ready to be enjoyed.

Enjoy this wonderful, delicious and healthy thogaiyal with hot white rice and little ghee. 

Thank you all for visiting my blog, please come back again for more authentic and traditional recipes of South India.


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Until then I am signing off….


26 comments:

  1. this looks like a delicious chutney,we also cook the ridgegourd skin ,but another way.Good to try in a chutney!

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  2. my favoutite too...now a days i m not saving the skin .have to make them.thanks for reminding ...great info ...

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  3. I tasted this chutney, it is very tasty and flavorful, tempting pic dear.

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  4. i knw this tastes yum... i too do this chutney similar way except addition of ginger n pepper.

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  5. this is an interesting chutney!!!

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  6. Have never tried this vegetable,looks tempting

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  7. A new dish for me.....an inviting dish ..............Thanx for sharing dear......

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  8. chutney looks so tempting.. totally new to me :)

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  9. Chutney looks really delicious and flavorful.

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  10. Healthy Thogayal! !! Love the natural green colour! !!

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  11. Delicious & healthy thuvaiyal.

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  12. Such a nice idea and healthy recipe!! Thanks for sharing..

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  13. Nice recipe..thanks for sharing....

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  14. very healthy thuvaiyal..lovely colour too!!

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  15. Never made chutney with the gourd but sure its trilling to see. Yes please, coming up soon in my house.

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  16. Peerkangai thol thogaiyal.. never heard this before and u made it really well :)

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  17. Wow this is an interesting recipe..lovely color and looks so tasty...

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  18. healthy chutney! Would enjoy with matta rice! :) I too prepare this often! It is yummm.. :) your recipe is damn good! I do it this way as well as using green chilli! :)

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  19. I too make this thogayal the same way :) such an delicious way too use of the skin :) looks super yummy dear !!

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  20. Thanks a lot to each and every one of you for all your kind and encouraging words....

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  21. It was a delicious dish, thank you very much for sharing

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    Replies
    1. Hi Sathiyaseelan,
      Thank you very much for your comments, do keep coming back for more delicious recipes.
      Regards

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Priya Anandakumar

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