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

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.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: condiments, Side Dish
Cuisine: south indian
Servings: 2 cups
Author: Sujata Shukla

Ingredients

  • 1 cups Ridge gourd peel
  • ¼ teaspoon 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
  • teaspoon asafoetida (hing)
  • ¼ teaspoon turmeric powder
  • to taste salt
  • 1 tablespoon 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 teaspoon 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.