Simple Peerkangai Thogayal Recipe for Rice, Idli and Dosa

 Peerkangai Thogayal (Ridge Gourd Chutney), is a traditional South Indian side dish made with tender ridge gourd, roasted lentils, coconut, and aromatic spices. It has a delicious blend of earthy, mildly tangy, and spicy flavours. This simple and nutritious thogayal pairs perfectly with hot steamed rice and ghee, and can also be served with idli or dosa. Pairs well with any South Indian Variety Rice recipe.

You may also like: Peerkangai Poriyal, Urad dal chutney, Paruppu Thogayal, Samba Rava idli

Ingredients needed for making Peerkangai Thogayal

2 cups ridge gourd (peerkangai ) – from 2-3 medium ridge gourds, washed and cleaned

1/4 cup urad dal (split black gram) 

2 tablespoons chana dal (Bengal gram) 

A handful of small onions

4-5 dry red chilies – adjust to taste

4-5 garlic cloves

1 small sized tamarind 

1/4 teaspoon asafoetida (hing)

A sprig of curry leaves

2 tbsp grated coconut

Salt – to taste

2 tablespoons oil – for roasting

Step-by-Step Instructions  for making Peerkangai Thogayal

1. Wash ridge gourds (peerkangai) thoroughly. Peel the skin using a peeler or knife.

2. Chop the ridge gourd into small pieces for easier roasting and set aside

3.  Always choose tender, fresh ridge gourds. Avoid very old, fibrous ones as the peel will be tough.

4. Heat 1 tablespoon oil in a pan on medium heat. Add urad dal and roast until golden brown (2-3 minutes). If using, add chana dal and roast until golden brown.

5. Add dry red chilies roast for 30 seconds until aromatic. Next add the small onions and garlic and saute for 3 minutes.

6. Now add the curry leaves fry, add asafoetida (hing) and then add the chopped ridge gourd. Sprinkle a little salt  ans sauté on medium heat for 8-10 minutes. 

7. Stir occasionally and sauté until soft and the excess moisture evaporates should become soft and will reduce in volume. Add grated coconut and stir.

8. Turn off heat and allow to cool and then grind to a coarse or semi-smooth consistency. Add 2-3 tablespoons water only if needed. Thogayal should be thicker than regular chutney, more like a coarse paste.

Serve Peerkangai Thogayal with Hot rice with ghee or sesame oil, Idli or dosa, Chapati or roti or even with Adai.