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Ridge gourd peel thogayal
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Peerkangai Thol Thogayal | Vegetable Peel Chutney

Ridge gourd peel chutney, a delicious south-indian style chutney made with vegetable peels and dal. An excellent combination to serve with steaming hot rice and ghee.
Course Condiments, Main Course, Side Dish
Cuisine Asian, Indian, South-Indian
Keyword Gourd Recipe, How to make thogayal, Peel thogayal, Peerkangai chutney, Peerkangai thogayal, Ridge gourd recipe, Vegan condiment, Vegetable chutney, Vegetable peel thuvayal
Prep Time 5 minutes
Cook Time 10 minutes
Cooling time 5 minutes
Total Time 20 minutes
Calories

Equipment

  • Indian style mixie or any heavy blender

Ingredients

  • 4 cups Peerkangai / Ridge Gourd Peel (approximate value) from 2 ridge gourds
  • 3 tablespoon urad dal/black gram dal/Uluntham paruppuu
  • 1 tablespoon chana dal/gram dal/Kadalai paruppu
  • 1 teaspoon coriander seeds
  • 2 teaspoon white sesame seeds
  • ½ teaspoon black peppercorns/milagu
  • ⅓ cup freshly grated coconut
  • 6 nos red chilies
  • 1 teaspoon salt or to taste
  • ½ an inch piece of fresh ginger
  • ⅓ cup water
  • 2 teaspoon oil
  • a sprig of curry leaf
  • a small marble-sized ball of tamarind

Instructions

  • I have used frozen ridge gourd peels in the recipe. The peels were washed, drained and then freezed. It stays good for a month in the freezer. Use them straight from the freezer, no need to defrost.
  • If using fresh peel, peel the ridge gourd, wash the peels well and allow them drain well.
  • In a kadai/pan, add a teaspoon of oil, add both the dals along with coriander seeds, saute them in a medium flame.
  • Midway add peppercorns and sesame seeds to this and roast until the dal turn golden brown.
  • Once the dal turn golden brown, add the red chilies, saute for few seconds and remove the roasted ingredients to another plate.
  • In the same pan, add another teaspoon of oil, add the ridge gourd peels. Let the peels wilt and become soft.
  • Since i have used frozen peels, it took around 8-10 minutes for the peels to wilt and become soft. If using fresh peels, it will take only 3-5 minutes.
  • Once the peels are soft, add coconut, ginger and tamarind to this, remove from heat and let it cool completely.
  • Once it is cool enough, take the ingredients in a mixer jar, add salt and grind it to a thick chutney. Add 1 -2 tablespoon of water at a time and grind. Thogayals are usually thick and not runny.
  • Once ground, remove the chutney to a serving bowl. Serve it with steaming hot rice and gingely oil for a comforting meal.
  • Leftover thogayal can be refrigerated in an air-tight container. Stays good for 2-3 days.

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