Ridge Gourd Thogayal

To prepare peerkangai thogayal slice off the top and tail end of the ridge gourd and cut into thin slices12 cm thick. Wash the ridge gourd and scrape only the sharp ridges alone with a peeler.

Peerkangai Thogayal For Rice Ridgegourd Chutney For Rice Recipes Chutney Rice Recipes

Peerkangai Thogayal is one of the popular thogayal variety which goes very well with white rice and also as an accompaniment to any type of rasam especially with Milagau Rasam.

Ridge gourd thogayal. Fry dals red chilli jeera keep separately in a pan with a little oil. In a heavy bottomed pan heat a. Dont burn the ingredients while roasting else the thogayal tastes bitter.

You can prepare this with the flesh of ridge gourd also. Tips for Ridge Gourd Peel Thogayal. Add in the dry red chillies in the end and fry briefly.

Heat the same pan with 1 tsp of oil and add the cut ridge gourd and sauté till they shrink in. In a kadai add oil and throw in the urad dhal redchillies tamarind and asafoetida. Learn how to make simple thogayal with ridge gourd.

Heat sesame oil gingely oil in a pan and add in the chana dal. The roasted peels take a slightly charred smoky flavor that pairs so well with coconut and is an excellent side dish to serve along with rice. Thuvaiyal varieties also a great rice accompaniment with Rasam varieties Milagu Kuzhambu marandhu kuzhambu Poondu Kuzhambu or any tamarind-based Kuzhambu variety also curd rice.

Ridge gourd thogayal peerkangai thogayal a perfect thogayal recipe to pair with rice dosa and also on bread. Heat 1 tsp oil in a large sized pan and saute the gourd slices with a pinch of turmeric for 4-5 minutes on a high flame. Add in the garlic cloves chopped ridgegourd.

Peel the skin of the ridge gourd and chop it roughly. Heat 2 tsp of oil and fry the ridge gourd skin adding salt until tender. The thogayal recipe is made with roasted ingredients like urad dal red chilies and curry leaves when ground along with tamarind into a paste along with the peels of ridge gourd it gives a fresh aroma which makes it simply delicious.

This thol thuvaiyal can be used as a side dish for roti paratha also but best with hot rice. Peerkangai Thogayal is one of the popular thogayal variety which goes very well with white rice and also as an accompaniment to any type of rasam especially. Quick and Easy 10 mins Thogayal variety made with peerkangai ridge gourd.

Peerkangai Ridge gourd for cooking. Heat kadai with 1 tsp oil roast in medium flame red chilli asafoetida and urad dal until urad dal changes into golden in colour. Use fresh and slightly mature ridge gourd skinpeel for a tasty ridge gourd peel chutney.

In the same pan add some more oil add green chilli and pieces of turai fry till done then add coriander leaves turmeric salt and garlic. Remove the hard ridges in the ridge gourd. Cut them into roundels.

This thogayal can be prepared with urad. Fry till it turns gold in colour. No need to peel all the green skin you can leave it behind.

Peerkangai Thol Thogayal Ridge-gourd peel chutney This is a lip-smacking thogayal recipe made with the peels of ridge-gourd. Wash and cut into strips and then chop it roughly. Cool it and keep it aside.

Grind everything together along with coconut to a coarse paste. Thogayal rice and sesame oil or melted ghee taste best. Always soak the ridge gourd peel in water with a little salt for 20 minutes.

Heat 2 tsp of oil add the chopped ridge gourd need salt and cook covered till tender. Thogaiyals are very handy and i almost make this on weekends and my family loves this the most especially my daughter is a big fan of thogaiyal. In a blender blend the dals and turai together to make a chutney.

Using a peeler peel the skin of the ridge gourd. Wash and scrap the skin of ridge gourd you do not have to peel the skin completely and chop it into medium sized pieces. Fry till the chana dal is golden.

This helps to remove the chemicals or pesticides if present on the skin. Here is how to do it. Since we are using peel to make the thogayal it is good to wash the peerkangai in turmeric and salt water.

Remove this into a. You do not have to add much water as the vegetable will ooze out lot of water.

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