Follow these steps for perfect results
Mustard seeds
Salt
to taste
Tamarind Paste
(optional)
Black Urad Dal (Split)
Chana dal (Bengal Gram Dal)
Green Chilli
chopped
Asafoetida (hing)
Turmeric powder (Haldi)
Sunflower Oil
Ridge Gourd (Turai/ Peerkangai)
diced
Fresh coconut
grated (optional)
Wash and scrape the pointed ridges of the ridge gourd.
Rinse the gourd to remove any gritty bits.
Slice the gourd lengthwise and dice into small cubes.
Heat sunflower oil in a wok or kadhai.
Add mustard seeds and wait for them to splutter.
Add asafoetida, followed by chana dal and urad dal.
Stir-fry on low heat for about a minute until the dals turn golden brown.
Add the diced ridge gourd, salt, and turmeric powder.
Cover with a lid and cook until the ridge gourd becomes soft.
Remove the lid and cook for another five minutes to evaporate excess moisture.
Turn off the heat and allow the mixture to cool down completely.
Add grated coconut and tamarind paste (if using) to the cooled veggies.
Grind the cooled mixture in a blender without adding water into a thick chutney.
Serve the Peerkangai Thogayal with homemade soft Idlis for breakfast.
Expert advice for the best results
Adjust the amount of green chili to control the spice level.
Roasting the ridge gourd slightly before grinding can enhance the flavor.
Ensure the mixture is completely cooled before grinding to prevent a bitter taste.
Everything you need to know before you start
10 minutes
Can be made a day ahead and stored in the refrigerator.
Serve in a small bowl, garnished with a sprig of curry leaves.
Serve with idli, dosa, or uttapam.
Enjoy as a side dish with rice and sambar.
Complements the spices in the chutney.
Discover the story behind this recipe
A staple in South Indian cuisine, often served as a condiment.
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