Tuesday, September 09, 2008

Peerkangai Thogayal

This is a really simply and yummy tamilian recipe for ridge gourd chutney. I do not have a picture at the moment but will update once I have it. It should be eaten with hot rice and ghee to really understand the full extent of its taste:).


  1. Ridge Gourd or Peerkangai(Tamil) or Beerakai9Telugu) or Dodka(Marathi) - 5, medium sized
  2. Tamarind - 1.5 inch piece
  3. Black pepper - 1 tbsp
  4. Dried red chillies -10
  5. Salt 1/2tsp
  6. Urad dal - 3 tbsps
  7. Hing - 1/2 tsp
  8. Sesame seed oil or any vegetable oil - 1.5 tbsp
  9. Curry Leaves - 8
  10. Mustard seeds - 1tbsp


  1. In a pan heat 1/2 tbsp of oil and saute the black pepper, red chillies(7) and urad dal(only 2 tbsps) separately until well roasted and keep aside.
  2. Peel the ridge gourd a little to remove some rough edges but not all the peel and chop into small pieces. The smaller you chop, the faster this will get done.
  3. Saute the ridge gourd in the same pan until it is soft and cooked.
  4. In a mixer grind together the roasted spices, ridge gourd (after cooling), salt, hing and tamarind until it is a smooth paste.
  5. Heat the rest of the oil and temper mustard seeds, remaining red chillies and urad dal and curry leaves.
  6. Garnish the chutney with the tempered mixture and enjoy!

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