Friday, July 17, 2015

Peerkangai Chutney Recipe | Ridge Gourd Chutney | Peerkangai Thogayal for Idli Dosa

After coming to Paris, I thought of posting all my recipes in drafts being at home without office work. I assumed that I will get enough time for blogging. But all in vain, managing a toddler in home for a full day is a real challenge. I am recollecting all my childhood games and playing with Happy :). Though it is tiring at times, I enjoy it. Before returning to Chennai, I would like to try some recipes from French Cuisine. I will post it as soon as I try. And, coming to today's recipe, it's a healthy chutney recipe. 
Ridge Gourd/Peerkangai - 1 Big (2 Cups when pealed and chopped)
Coconut - 1/2 Cup(Grated) 
Tamarind - small ball 
Oil - as required 
Asafoetida - a generous pinch 
Urad dal - 1 tbsp 
Dry red chilli - 5 
Salt - as required
To Temper: 
Oil - 1 tsp 
Mustard - 1/2 tsp 
Urad dhal - 1/2 tsp 
Curry leaves - 1 Spring
1. Peel, wash and chop the ridge gourd roughly. It is not required to peel the skin completely. Roughly peeling the hard portions of the skin is enough.
2. In a pan, add some oil and roast the urad dal until golden brown. Along with this roast the dry red chilli. Allow it to cool completely and grind it to a coarse powder.
3. In the same pan add some oil and allow the asafoetida to puff up well. Then add the chopped ridge gourd and saute it till it cooks well. It leaves out enough water, so cook until it drains.
4. Once the water gets drained, add the grated coconut and tamarind. Saute it for few mins and switch off the flame. Once it is cool, grind it along with the already ground chilli and urad dal powder. Adjust salt and transfer it to a bowl.
5. Temper the items under 'To temper' and add it to the ground chutney.
This chutney goes well with Idli and dosa. This can also be served with rice and ghee.
Points to remember:
  • The Peerkangai gives mild sweetness, so add enough dry red chilli to get tasty chutney. I have used less chilli since Happy can't have more spicy. 
  • You can add coriander leaves and tomato if required. If adding tomato, adjust the tamarind quantity. This time I skipped both coriander and tomato.
  • The skin of the peerkangai is healthy and can also be used to used for making thogayal. I am yet to try that.
Warm Regards,
Happy's Cook - Divya


  1. Nice chutney for a change.. will try it out too.

  2. healthy chutney.. I am big fan of vegetable chutney


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