Wednesday, 21 May 2014

RidgeGourd Peel Chutney - Peerkangai Thol Thogayal

RidgeGourd Peel Chutney - Peerkangai Thol Thogayal 

I really like recipes which uses every part of the vegetable. This is one such and my mom has been making this since I was a kid. It is very Yummy and Healthy.

You can just mix it with Rice and have or use it as a chutney.


Ridgegourd Peel - 2 Cups (Wash the Ridgegourd and Peel them and chop the Peel roughly)
Gram Dal - 2 Tablespoon
Urad Dal - 1 Tablespoon
Thoor Dal  - 1 Tablespoon
Dry Red Chillies - 7 (Suit to your taste, 7 will give you spicy Thogayal)
Whole Pepper Corns - 1/2 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Grated Coconut - 4 Tablespoon
Tamarind - 1/2 Inch Piece
Asafoetida - a Pinch.
Garlic - 4 Pods
Salt - To taste
Oil - 1 Teaspoon


  • Heat a pan with a teaspoon of Oil, add Gram dal and saute for few minutes and then add Urad Dal and Toor Dal and saute till they are done. (Till the colour changes slightly)
  • Then add the Toor dal, cumin seeds, Pepper Corns, Red Chillies and saute for few minutes.
  • Then add the Washed and chopped Peel and cook till they become soft.
  • Then Add the coconut, garlic, Tamarind and saute for few minutes.
  • Allow i to cool to the Room Temperature.
  • Grind all the sauted ingredients in a mixer jar.
  • Add Asafoetida and Salt and Grind into a Coarse Mixture.


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