Monday, January 18, 2016

Ridge Gourd (Peerkangai) Thogayal with Peanuts and Cilantro

Thogayal or Thuvayal is basically a thick chutney made with either coconut, thoor dal, cilantro or ridge gourd.  It is usually served as an accompaniment with steamed rice.  Traditionally, this ridge gourd thogayal is made with minimal ingredients like urad dal, red chillies and asafoetida. I like adding peanuts and coriander leaves for some extra protein and fiber. Black pepper and ginger, give heat and flavor to this dish.  Traditional or not, I love all kinds of thogayals and this surely is a yummy one. 
Preparation time: 10 minutes
Cook time: 10 minutes
Serves: 4

  • Ridge Gourd / Peerkangai - 1, large
  • Peanuts - 1/4 cup
  • Urad dal - 1/8 cup
  • Cilantro / Fresh coriander leaves - 3/4 cup, packed, washed, roughly chopped 
  • Red chilies - 2
  • Green chilies - 2
  • Black peppercorns - 1/2 tsp
  • Ginger - 1-inch piece, peeled 
  • Tamarind - a small marble sized
  • Asafoetida - 1/8 tsp
  • Garlic - 2 cloves (optional)
  • Curry leaves - 5
  • Oil - 2 tbsp
  • Salt - to taste
  • Water - for grinding

  1. Wash and peel rough edges of the ridge gourd.  I usually leave the skin intact since it is high in fiber.  Cut into small discs or cubes.  Set it aside.
  2. Heat 1 tbsp oil in a skillet.  Fry asafoetida, urad dal, peanuts, chillies, peppercorns, ginger, tamarind and curry leaves over medium-low heat, until golden.  Transfer the ingredients into a plate and let it cool.
  3. Heat 1 tbsp oil in the same skillet.  Add the cut ridge gourd and saute, until soft and lightly charred.
  4. Turn the heat off and add the chopped coriander leaves and mix well to cook in the remaining heat.  
  5. Once cooled, grind the dal, peanut ingredients and salt into a power first.  Then add water little at a time and grind into a thick, coarse or fine paste.  
  6. Add the sauteed ridge gourd and coriander leaves. At this point, you can just pulse it couple of times, to get tiny pieces of ridge gourd while having thogayal, or grind to a smooth paste.  
  7. Serve with steamed rice.

1 comment:

  1. Made this dish tonight. Including peanuts in the recipe gave additional flavor to the dish and can't wait to eat my thogayal with quinoa.


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