Peerkangai Thol Thogayal is a traditional thogayal made with Ridge Gourd Peel. This is a no onion no garlic thogayal. This Thogayal goes very well with white rice and also as an accompaniment to any type of rasam, especially with Milagau Rasam. Peerkangai can be cooked in different ways, in the form of stew and stir fry, but the thogayal is one of the most preferred and tasty option. This thol thogayal is a fiber rich main course.
What is Thogayal / Thuvayal ?
In Tamil Nadu, we make Thogayal / Thuvayal which are usually the blend of lentils, spices, coconut along with some vegetables. This looks like chutney, but more thicker in consistency and tastes little differently. We usually use Thogyal to mix with white rice along with a teaspoon of Gingelly oil and consume it with a side of Pappad. During busy days we make Thogyal instead of kuzhambu to minimize the effort required for cooking.
Tips for making Peerkangai Thol Thogayal:
- We are using the peel of peerkangai to make thogayal. So we need to thoroughly clean the peerkangai. We can wash it in turmeric and salt water to make sure peerkangai is completely clean before we peel the skin.
- Peel the skin and you can use the flesh of the vegetable to make kootu.
- Sauté the peel of peerkangai till it becomes wilt and soft.
- While grinding thogyal, do not add water in the beginning. Add water little by little and grind it to thick coarse paste.
- Relish with hot rice or serve as an accompaniment.
Other Recipes made using Ridge Gourd
- Stew made using Ridge Gourd – Peerkangai Masiyal
- Sabji with Ridge Gourd – Turai Ki Sabji
- Kootu made using Ridge Gourd – Peerkangai Kootu
Recipe Card for Peerkangai Thol Thogayal Recipe:
Peerkangai Thol Thogayal | Ridge gourd Skin Thogayal Recipe
Equipment
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
- 2 nos Ridge Gourd (Peerkangai) approzimately 500gms
- 3 nos Red Chili adjust to your spice level
- 2 tbsp Grated Coconut
- 1 tbsp Urad Dal
- 1 Gooseberry Size Tamarind (or a pinch size)
- 1 pinch Asafoetida (Asafetida / Hing)
- 1 tbsp Cooking Oil
- 1 tsp Salt adjust to your taste
Instructions
- Wash the peerkangai thoroughly. Since we are using peel to make the thogayal, it is good to wash the peerkangai in turmeric and salt water.
- Using a peeler, peel the skin of the ridge gourd.
- In a heavy bottomed pan, heat a teaspoon of oil.
- Add the urad dal, red chili, tamarind and asafoetida. Fry till the dal turns golden brown color. Take these ingredients to the mixer jar. Keep it aside to get cooled.
- Now add another teaspoon of oil, add the peeled Peerkangai(Ridge Gourd) along with salt and saute the peel till the peel becomes wilt and soft. Allow this to get cooled.
- Take the fried dal along with coconut in a mixer jar. Grind it without adding water.
- Add water little by little and grind it to coarse thick paste.
- The delicious Peerkangai(Ridge Gourd) Thugayal is ready to serve with hot rice!
Video
Nutrition
INSTRUCTIONS WITH STEP BY STEP PICTURES:
- Wash the peerkangai thoroughly. Since we are using peel to make the thogayal, it is good to wash the peerkangai in turmeric and salt water.
- Using a peeler, peel the skin of the ridge gourd.
- In a heavy bottomed pan, heat a teaspoon of oil.Add the urad dal, red chili, tamarind and asafoetida. Fry till the dal turns golden brown color. Take these ingredients to the mixer jar. Keep it aside to get cooled.
- Now add another teaspoon of oil, add the peeled Peerkangai(Ridge Gourd) along with salt and saute the peel till the peel becomes wilt and soft. Allow this to get cooled.
- Take the sautéed peel along with coconut in a mixer jar. Grind it without adding water.
- Add water little by little and grind it to coarse thick paste.
- The delicious Peerkangai(Ridge Gourd) Thugayal is ready to serve with hot rice!
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