## Peerkangai Thogayal Recipe (Ridge Gourd Chutney) (South Indian Recipes Style)

Discover how to make a delicious and authentic **Peerkangai Thogayal Recipe (Ridge Gourd Chutney)** with this easy-to-follow recipe. A traditional **South Indian Recipes Side Dish**, this dish is **Vegetarian** and perfect for any occasion.

**Yields:** 2 servings
**Prep time:** 5 minutes
**Cook time:** 15 minutes
**Total time:** 20 minutes

**Cuisine:** South Indian Recipes
**Course:** Side Dish
**Diet:** Vegetarian

### Ingredients for Peerkangai Thogayal Recipe (Ridge Gourd Chutney):

* 1 Ridge Gourd (Turai/ Peerkangai)
* 1 teaspoon Black Urad Dal (Split)
* 1 teaspoon Chana dal (Bengal Gram Dal)
* 1 Green Chilli – chopped
* 1/2 teaspoon Mustard seeds
* Asafoetida (hing) – a pinch
* 1/4 teaspoon Turmeric powder (Haldi)
* Salt – to taste
* 2 teaspoons Fresh coconut – grated (optional)
* 1/2 teaspoon Tamarind Paste – (optional)
* 1 teaspoon Sunflower Oil

### Step-by-Step Instructions to Make Peerkangai Thogayal Recipe (Ridge Gourd Chutney):

1. wash and scrape the pointed ridges of the gourd.
2. Rinse once again to remove the gritty bits.
3. Slice lengthwise and dice into small cubes.
4. Heat oil in a wok/ kadhai.
5. Add the mustard seeds.
6. Once the mustard splutters, add asafoetida followed by the chana dal and urad dal.
7. Stir fry on low for about a minute until the dals turn golden brown.
8. Add the cut veggies, salt and turmeric.
9. Cover with a lid and allow to cook until the ridge gourd turns soft.
10. Remove the lid and cook for another five minutes to allow the excess moisture to escape.
11. Turn off heat and allow the mixture to cool down completely.
12. You may now add the grated coconut/ tamarind paste along with the cooked veggies to make the chutney.
13. Grind the cooled ridge gourd [without adding water] into a thick chutney.
14. Your peerkangai thogayal is ready to be served.
15. Serve Peerkangai Thogayal along with Home made Soft Idlis for breakfast.

### Tips for the Best Peerkangai Thogayal Recipe (Ridge Gourd Chutney):

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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