Peerkangai Thol Thogayal/RidgeGourd Peel Chutney

By Priya Srinivasan - I Camp in My Kitchen - Thursday, November 19, 2009

When i made it for the first time, my hubby was really surprised. Ridge gourd Kootu is more common in my in-laws place. But Peel Thogayal was something new.  I Learned this recipe from my Chithi, My Mom's sis.
I feel Ridge Gourd as a veggie has more peel than the inner part what we cook. So, Lets not waste it
Ridge Gourd Peel - 2 cups (loosely packed)
Chana Dal/Gram Dal/Kadalai parupu - 1/4 cup
Red Chillies - 6-8 nos
Tamarind paste - 2 tsp
Ginger paste - 1 tsp
Salt to taste
Curry leaves- one tight fist
Hing - pinch

Oil - 1 tbsp
Mustard seed - 1 tsp
urad dal - 1 tsp

Saute the peels with lil oil, Keep it aside, let it cool. Roast Chana Dal, Red chillies, Let it cool. Grind the sauted peels, chana dal, red chillies, and all the other ingredients together with water. You might need 1/2 cup water to grind it chutney/thogayal consistency.

Season it with mustard seeds and urad dal. If you want the chutney to be more spicy u can add 1 or 2 red chillies while seasoning.

Great combo for Thayir Saadam/Curd Rice.

  • Share:

You Might Also Like


  1. This is one thogaiyal, I will eat with anything!

  2. We do this often, i used to add sesame seeds in this thogayal, ur version looks yumm..

  3. I too make this thogaiyal but I cut the entire peerkangai into small bits and roast in oil and grind with other items.

  4. My MIL will prepare in different way,ur also interesting.Yummy one.Do visit my blog when u find time


Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!