Peerkangai Thol Thogayal or Ridge gourd Peel chutney

Peerkangai Thol Thogayal or Ridge gourd Peel chutney  

I got this recipe from my mom, and I tried this for the first time, it came out very tasty and my little one loved it, she is now asking for it again..So I thought of sharing it with you all..

Peerkangai thol or Ridge gourd peel is very good for health and not only that it also taste awesome, so do try this recipe and pls let me know your comments...

Step 1: wash and peel the outer skin of peerkangai or Ridge gourd and keep it aside.

Step 2: Now heat pan or a kadai ,add 1 spoon of oil ,after the oil gets heated add 3 spoons of urad dal and a small piece of tamarind.Now  sauté until the dal becomes golden brown ,remove it from heat and transfer it to the wide open vessel or a plate ,let it set for room temperature for a while ..

Step 3: to the same pan, add 3 red chilli and sauté until chilli becomes crisp.. then remove from heat and keep it with sauted urad dall

Step 4 : On the same pan ,add the skin of  Peerkangai or Ridge gourd and sauté well by adding 2 spoons of oil ,sauté until it gets nicely cooked .

Step 5: now grind altogether by adding ¼ spoons of hing powder, salt as needed and some water to grid ..

Step 6: serve with rice and applam..
These are my other thogaiyal recipes ,please do watch it ..

• Coconut thogaiyal 
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•  Pudhina Thogaiyal
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• INJI THOGAIYAL

INJI THOGAIYAL

INJI THOGAIYAL

We used to make Inji thogaiyal often in my family .It taste good with Idly than dosai.I used to even taste it with chilli bajji(milagai bajji) and I am sure it will be a good combination ,try out and give me your feedback. 

Needed:

¼ cup grated coconut, ½ cup of urad dall, ¼ cup of chopped ginger, 1 red chilli small piece of tamarind.

Step 1: Heat 2 spoons of oil and add in the urad dall, tamarind, and red chilli. saute until dall becomes golden brown and transfer it to a plate.

Step 2: On the same pan add chopped ginger and sauté for 1 minute and transfer it to the plate.

Step 3: Now add grated coconut to the pan and sauté for 30 seconds

Step 4: Now grind everything together by adding salt and little water.

Tasty Inji Thogayal is ready to eat with idly and crispy dosai

Pudhina Thogayal

Pudhina Thogayal

We make mint thogaiyal or pudhina thogaiyal very frequently, as it is good for health. This is the thogaiyal recipe made to eat with rice. This is different from pudhina chutney which is made for idly and dosai.

Pudhina Thogaiyal is very easy to make and very tasty with rice .You can also make it as a lunch box recipe as it will be more tasty when eaten later.

Let me explain by showing you step by step photo to prepare this tasty Pudhina Thogaiyal or Mint leaves thogaiyal.

Pudhina Thogaiyal

Prep Time: 10 mins / cooking time: 5 minutes

Cuisine: south Indian / Category: Side dish

Needed:

Pudhina leaves: 1 cup(wash and clean the mint leaves/pudhina and drain the water completely )

Red chilli: 4 numbers

Urad dal: ½ cup

Grated coconut: 1/2 cup

Tamerind: a small piece (size of 2 small peanuts)

Salt: to taste

Oil: 3 spoons

Method:

Step 1: Heat 2 spoons of oil, add urad dal and sauté till dal becomes evenly golden brown and remove from the kadai and spread it in a plate to bring it to the room temperature.

Step 2: On the same kadai or pan heat 1 spoon of oil and add 3 to 4 red chilli and tamarind. Sauté well for 1 min and transfer it in to the same plate.

Step 3: Now add grated coconut to the same pan or kadai and sauté for 2 mins in low flame. Then transfer it to the plate.

Step 4: Now no need to switch on the stove, sauté pudhina leaves or mint leaves in the same kadai, for 1 min (the heat of the pan or kadai is enough to sauté pudhina) Remove when the pudhina shrinks.

Step 5: Now transfer all to the blender, add salt and grind it to a fine paste by adding little water (Pudhina thogaiyal should be thick and not watery).