Peerkangai (Ridge Gourd)Thogayal
Peerkangai Thogayal/Ridge gourd chutney is a south Indian side dish that pairs very well with steamed rice and rasam. Ridge gourd can be prepared in various ways, in the form of curries, as an addition to sambar, but I like it best as a thick creamy thogayal. Here the skin of the ridge gourd is used which has lots of nutritional benefits in it. This goes well with rice, idli and dosa.
Servings Prep Time
4people 20minutes
Servings Prep Time
4people 20minutes
  • Ridgegourd skin 1 cup –
  • green chili 2 no. –
  • Garlic 4 no. –
  • tamarind small piece –
  • coconut 2 tbsp –
  • Salt to taste –
  • Oil: 2 tbsp –
  1. peel the skin from ridgegourd, chop the green chilli and garlic
  2. In kadai heat the oil and saute the ridgegourd skin for 5 mins in low flame
  3. add green chili and garlic and mix it
  4. add tamarind, coconut, salt and mix well. allow to cook for 2 mins
  5. allow to cool, add to the mixer and grind it to the fine paste
  6. now ridgegourd thovayal is ready to serve