Ridge Gourd Chutney / Peerkangai Thogayal

This creamy and delicious finger linking tangy spicy thogayal/chutney goes very well with white hot rice, Rasam and even with South Indian breakfast dishes.


  • Big Ridge Gourd / Peerthangai - 1 no.
  • Urud Dal / White Lentils - 2 tbsp
  • Hing/Asafoetida - 1/4 tsp
  • Tamarind / Imli - Tiny Ball
  • Red Chili - 4 nos.
  • Salt as per taste
  • Oil - 1tsp

Time Required: 20 min


1) Wash and cut the ridge gourd in to pieces. Interesting part is you can use the outer skin of this vegetable.
2) In a pan heat oil add urud dal, red chili once these ingredients are nicely roasted transfer them in to a plate
3) In the same pan add the chopped peerkangai/ridge gourd saute the vegetable until soft
4) Let it cool. Transfer everything in a mixie jar add tamarind, salt, Hing and grind it to a fine paste

Enjoy this spicy chutney with hot rice.


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