Peerkangai Thoghayal | Ridge Gourd Chutney

Name: Peerkangai Thoghayal | Ridge Gourd Chutney
Total time: 900 s
Yield: 5-8 servings
Cuisine: Indian
Ingredients: 1/2 kg Ridge gourd/Turai; 1 lemon sized ball of deseeded tamarind; 1 teaspoon salt; 2 green chillies; 2 dry red chillies; 1/4 cup split dehusked black lentils/ udad dal; 1/4 cup curry leaves; 1 big size tomato; 1/4 cup grated fresh or desiccated coconut; 1/2 teaspoon aesofotida; 2 tablespoons Coconut or vegetable oil; 2 tablespoons Coconut oil; 1/2 teaspoon mustard seeds; 4-5 curry leaves

PV Iyer @pviyer79

Nagpur

#goldenapron
Thoghayal are tangy and spicy chutneys prepared with many different vegetables in South-India. They require very few ingredients and no masalas. Yet they are deilcious to the core. Being a favourite in my home, it's very convenient for me to pack in kids school lunch boxes. Thoghayal are a star for every Mom, since it's an easy way to make children eat yucky vegetables happily.

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Ingredients

15 minutes

5-8 servings

Thoghayal
1/2 kgRidge gourd/Turai
1lemon sized ball of deseeded tamarind
1 teaspoonsalt
2green chillies
2dry red chillies
1/4 cupsplit dehusked black lentils/ udad dal
1/4 cupcurry leaves
1big size tomato
1/4 cupgrated fresh or desiccated coconut
1/2 teaspoonaesofotida
2 tablespoonsCoconut or vegetable oil
Tampering
2 tablespoonsCoconut oil
1/2 teaspoonmustard seeds
4-5curry leaves

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Steps

15 minutes

1

Wash the ridge gourd/turai clean. Scrape out only the hard part of the skin and leave the tender part, it is full of nutrition, so we want it in our thogayal. Roughly chop the vegetable and set aside
2

In a pan add oil and fry the dal/ lentil till golden colour
3

Add both chillies and asafoetida and fry for 1 minute.
4

Add the vegetable, mix and let it cook for 1/2 a minute. Add tamarind and fry.
5

Once the vegetable is half cooked add the roughly chopped tomato, coconut, salt and curry leaves. Cover and cook till gourd is fully soft. Switch off flame and let the mixture come to room temperature
6

Put in a mixer grinder and grind till smooth paste.
7

Tamper by adding coconut oil in a pan and heat. Add mustard seeds and curry leaves.
8

Add the prepared paste to the tampering and cook for just half a minute in it.
9

Enjoy it with with hot chapatis or steamed rice by adding some oil like it's done traditionally