Peerkangai Thogayal recipe. Easy recipe for tamil style Peerkangai Thogayal made with coconut for rice.
Slightly peel the Peerkangai / Ridgegourd. Do not peel all of the skin from the Ridgegourd. Leave some of the skin. Chop and set aside.
Heat sesame oil / gingely oil in a pan and add in the chana dal. Fry till the chana dal is golden. Add in the dry red chillies and fry briefly. Do not fry the red chillies for long. They easily burn and burnt chillies taste bad in thogayal. If you want a bright red chutney, you can use a couple of byadagi or kashmiri red chillies which will enhance the colour of the chutney.
Add in the garlic cloves, chopped ridgegourd with the skin and salt. Saute for five minutes till the ridgegourd is soft. Add in the coconut, jaggery and the tamarind. Saute for a minute. Remove from heat.
Grind the mixture in a mixie to a slightly coarse paste. Do not add any water while grinding.
Serve with rice and ghee.
- 1 medium size ridge gourd / peerkangai
- 2 tablespoon chana dal (kadalai paruppu)
- 4 dry red chillies
- 6 garlic cloves
- ¾ teaspoon salt
- ⅓ cup fresh coconut
- 1 teaspoon jaggery
- half a gooseberry size of tamarind
- Slightly peel the Peerkangai / Ridgegourd. Chop and set aside.
- Heat sesame oil / gingely oil in a pan and add in the chana dal. Fry till the chana dal is golden. Add in the dry red chillies in the end and fry briefly.
- Add in the garlic cloves, chopped ridgegourd with the skin and salt. Saute for five minutes till the ridgegourd is soft. Add in the coconut, jaggery and the tamarind. Saute for a minute. Remove from heat.
- Grind the mixture in a mixie to a slightly coarse paste. Do not add any water while grinding.
- Serve with rice and ghee.
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