Peerkangai Thol Thuvaiyal – Ridge Gourd Peel Chutney – Peerkangai Peel Chutney – Easy Healthy Chutney Recipes – South Indian Chutney Recipes – பீர்க்கங்காய் தோல் துவையல் – Easy Chutney made with Ridge Gourd Peel which goes well with Breakfast dishes like Idli, Dosai and also as a side for rice especially taste good with thayir sadam / curd rice. Ridge Gourd / Beerakaya / Peerkangai peel has immense nutrition and instead of discarding the peel, a thogayal / thuvaiyal / chutney is prepared. Normally this is made without coconut and can be stored for few days in the refrigerator, I have already shared this version in my blog and in this recipe we will seeing how to make one with coconut and ginger which adds that lovely texture and punch!
Peerkangai Thuvaiyal
ASPARAGUS CHUTNEY RECIPE – Easy Chutney Recipes – Thuvaiyal recipes
CHOW CHOW THUVAIYAL – Chow Chow Chutney – Easy Chutney Recipes – Thuvaiyal Recipes
Peerkangai Thol Thuvaiyal – Ridge Gourd Peel Chutney
Easy Spicy Chutney made with Ridge Gourd Peel / Peerkangai Thol
Servings: 5
Ingredients
Ingredients – to saute
- 3 cups Ridge Gourd Peel about 1 big ridge gourd
- 3 tablespoon Black gram / Ullutham paruppu / Urad dal skinned
- 1/4 cup Fresh Coconut grated or pieces
- 1 marble Tamarind
- 5 each Dry Red Chilli
- 1 each Green Chilli
- 1 inch Ginger piece
- 1/4 teaspoon Asafoetida
- 1/2 teaspoon Salt
- 1 tablespoon Oil
Ingredients – to temper
- 1 teaspoon Oil
- 1 each Dry Red Chilli
- 1/2 teaspoon Mustard seeds
Instructions
- Wash the ridge gourd thoroughly and peel the outer skin using a scrapper or a knife.
- Heat oil in a pan and fry the black gram until golden along with dry red chillies.
- Fry along chopped ridge gourd peel with ginger, tamarind, coconut, green chilli and asafoetida till it becomes soft.
- Let cool completely and then grind with salt and little water to make a thick consistency.
- This chutney need to be a little coarse side so use only the pulse button in your mixer to grind.
- Finally heat a little oil in a small pan, temper with mustard and red chilli and pour this over the chutney and mix.
- Peerkangai Thol thuvaiyal is all ready to be served.
- Goes well with Idli, Dosa or as a side for curd rice.
Notes
Chutney should have a coarse texture to it, so use the pulse mode to grind.
This stays good for few days when refrigerated.
Tempering is optional, its taste good even without it.
Pudina Thogayal – Mint Thuvaiyal
GINGER CHUTNEY RECIPE ~ Inji Thuvaiyal ~ Spicy Ginger Thogayal Recipe
Thengai Thogayal – Coconut Thuvaiyal Recipe
Instructions
-
Wash the ridge gourd thoroughly and peel the outer skin using a scrapper or a knife.
-
Heat oil in a pan and fry the black gram until golden along with dry red chillies.
-
Fry along chopped ridge gourd peel with ginger, tamarind, coconut, green chilli and asafoetida till it becomes soft.
-
Let cool completely and then grind with salt and little water to make a thick consistency.
-
This chutney need to be a little coarse side so use only the pulse button in your mixer to grind.
-
Finally heat a little oil in a small pan, temper with mustard and red chilli and pour this over the chutney and mix.
-
Peerkangai Thol thuvaiyal is all ready to be served.
-
Goes well with Idli, Dosa or as a side for curd rice.
Notes
Chutney should have a coarse texture to it, so use the pulse mode to grind.
This stays good for few days when refrigerated.
Tempering is optional, its taste good even without it.
