Ridge gourd chutney/ Peerkangai Thogayal
Author: 
Recipe type: side dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • Ridge Gourd/ Peerkangai – 1 medium sized(peeled roughly and chopped roughly), gives about 2½ cups
  • Onion – 1, chopped roughly
  • Green chillies – 3, chopped roughly
  • Red chillies -3
  • Tamarind – small marble size (Soaked in 1 tbsp of water)
  • Coconut – 2 tbsp
  • Salt – ½ tbsp
  • Oil - 1tsp[To temper]
  • Oil – 1tsp
  • Mustard – ¾ tsp
  • Red chilli -1, broken
  • Urad dal – 1 tsp
  • Asafoetida – a pinch
  • Curry leaves – 1 sprig
Instructions
  1. Peel the skin (it is alright if you cant peel it totally), wash and chop the ridge gourd roughly.
  2. Heat a pan with a tsp of oil and then add the onions and sauté tll transparent along with green chillies and red chillies.
  3. Add the chopped ridge gourd and salt. Cook it covered till the ridge gourd softens and also it will reduce in volume. Switch off.
  4. Cool completely and blend them smoothly with tamarind and coconut.
  5. To temper, add oil in a small pan, add the mustard seeds, when it cracks and now add the urad dal and red chilli till it turns golden brown. Add the red curry leaves and switch it off.
  6. And add the tempered ingredients to the chutney and enjoy with some rice, dosa, idli.
Recipe by Relish The Bite at https://www.relishthebite.com/ridge-gourd-chutney-peerkangai-thogayal/