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Home » Indian Chutneys Thogaiyal » Peerkangai Thogaiyal – Turai Ridge Gourd Chutney

Peerkangai Thogaiyal - Turai Ridge Gourd Chutney

Published: May 7, 2015 Modified: Apr 5, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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A bowl of peerkangai thogaiyal or ridge gourd dal chutney, with a red jar, red chilies and green curry leaves alongside

It's the time of the year when vegetable shops abundantly display gourds of all shapes and sizes. Make tasty dishes from these unpromising but highly nutritious vegetables. Tori/ Turai/ Peerkangai is high in fibre content, low in saturated fat and cholesterol. The Ridge Gourd Peanut Chutney or Peerkangai Thogaiyal, is easy to make and tastes really good too.

A bowl of peerkangai thogaiyal or ridge gourd dal chutney, with a red jar, red chilies and green curry leaves alongside

Adapted from the traditional Tamil Peerkangai Thogaiyal, this  Ridge Gourd Peanut Chutney is made from the peel of Ridged Gourd (Tori/ Peerkangai) roasted in sesame oil with curry leaves, peanuts, chilli and spices, and ground into a fragrant chutney. The addition of peanuts adds to the texture and taste of the chutney. Serve with hot rice and sesame oil and with pappad.

The Ridge Gourd has so much going for it.

  • Rich in dietary fiber, the Ridge gourd is considered to be helpful in digestion and has a significant content of cellulose as well as being high in water content that helps to relieve constipation.
  • Rich in  Vitamin C, as well as minerals such as Zinc, Iron, Riboflavin, Magnesium and Thiamin, ridge gourd is  also high in Beta-carotene.
  • It is low in saturated fat, cholesterol and calories

The Peerkangai Thogaiyal is a tasty way addition to your menu and takes very little time and effort to make.

I have made another version of the Peerkangai Thogaiyal in my series on Cooking for the New mom. Ridge gourd is one of the vegetables accepted in the traditional Tamil Pathiya Samayal or Balanced Diet for the new mother, and fresh peppercorns take their place of the chillies in that recipe.

pathiya peerkangai pirandai thogaiyal

I find peanuts very versatile. You might like to try this recipe for a Tomato Peanut Orange Peel Chutney with Turmeric, in the Andhra style! My version is less spicy than a true blood person from Andhra Pradesh would make!

Tomato Peanut Orange Peel Chutney Andhra Style with Turmeric Easy tasty nutritious. Orange peel adds zing and aroma Serve with dosa, idli, chapatti or rice

Turai Ridge Gourd Peanut Chutney with Curry Leaves – Peerkangai Thogaiyal with Karuvepallai & Verkadalai

Course: condiments, Side Dish
Cuisine: south indian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 cups
Author: Sujata Shukla
Tasty and Easy, Highly nutritious Peerkangai Thogaiyal or Ridge Gourd Chutney enhanced with Peanuts. Rich in fibre, minerals and vitamins, it help fight diabetes and digestive complaints.
Print Recipe

Ingredients

  • 1 cups Ridge gourd peel
  • ¼ tsp Fenugreek seeds - (methi)
  • 1 pinch Sesame seeds - (til) a
  • 2 dry red chilli
  • 4 Peppercorns
  • ¼ cup peanuts raw
  • ¼ cup curry leaves
  • ½ cup tuar dhal
  • ⅛ tsp asafoetida - (hing)
  • ¼ tsp turmeric - powder
  • to taste salt
  • 1 tbsp sesame oil

Instructions

  • Wash the Turai (Peerkangai)  scrubbing it well. Cut it  into about 4 pieces, and remove the marrow. We are going to use only the peel. The marrow can be reserved for use in sambar or a curry.
  • Keep all the ingredients ready as per the list above. Chop the tori peel roughly into 2 to 3 " pieces to make them convenient to handle.
  • Heat the oil in a pan, reduce the heat and and add methi, til seeds and red chillies one after the other, sautéing for 5 secs each. Add the pepper and hing, sauté and add the peanuts. Sauté for 30 secs while the peanuts crack and burst.
  • Add the thowar dhal, sauté for 30 secs making sure the dhal doesn't blacken and char. Add the curry leaves ( breathe in the aroma as you fry them)! If they are fresh, they will crackle and sputter in the oil.
  • Using a slotted spatula, remove all the roasted ingredients to a dry bowl, gently pressing them to the sides of the pan as you remove, so that the oil is drained and remains in the pan.
  • Add the chopped tori to the remaining oil, sauté, turning them over in the oil for 3 minutes. Add turmeric powder, sauté for 10 secs and remove the pan from the flame.
  • Once the roasted vegetables , lentils, peanuts and spices have cooled, grind into a paste in a food processor, without adding water. If the mixture seems to dry to grind, add 1-2 tsps of water. Add salt sparingly, run the processor so the salt integrates with the chutney, taste and add more if required.
  • Transfer the chutney to a serving bowl. Serve with hot rice and a tsp of sesame oil and fried pappad or potato chips. The chutney is to be mixed with the rice and oil.
  • I have successfully ( and enjoyably) used this chutney as a spread for sub sandwiches, tomato sandwiches, and in quesadilla.

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Previous Post: « Bharwan Parwal or Stuffed Parwal - Tasty Pointed Gourd Curry
Next Post: Savoury Semiya (Seviyan) Upma »

Reader Interactions

Comments

  1. Sujata Shukla says

    May 07, 2015 at 12:12 pm

    Thanks Ramya, and do let me know how it turns out! I stock this in the freezer for upto 2 weeks, and use it as needed.

    Reply
  2. Ramya Menon says

    May 07, 2015 at 11:50 am

    This looks lovely! And love the idea of using it on subs. Will definitely try, a much healthier option to store bought sauces.

    Reply

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Hello There!

Hello from Sujata Shukla, the Author, Owner, Head Cook and Bottle washer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with a slew of Salads and Soups for a healthy lifestyle. Check out my Author Page!

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