Peerkangai thuvaiyal (ridge gourd)
Peerkangai thuvaiyal (ridge gourd)

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, peerkangai thuvaiyal (ridge gourd). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Ridge Gourd Peel Chutni is a tasty for Idly and Rice with Sesame Oil. Like it Share it and Subscribe it. This is a side dish recipe for rice.

Peerkangai thuvaiyal (ridge gourd) is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Peerkangai thuvaiyal (ridge gourd) is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook peerkangai thuvaiyal (ridge gourd) using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Peerkangai thuvaiyal (ridge gourd):
  1. Get 1 tender ridge gourd - small
  2. Make ready Tamarind - small gooseberry size
  3. Get 1 1/2-2 tbsp urad dal
  4. Get 2 tsp sesame/gingelly oil
  5. Take 1 piece compound asafoetida (or) ½ tsp asafoetida powder
  6. Prepare 3-4 red chillies (according to your spice level)
  7. Get Salt as per taste

The spiciness from the red chillies, the tanginess from the tamarind and the authentic south Indian taste from the asafoetida make it a delight to eat with. Add the cut Ridge gourd (Peerkangai) pieces and fry till they turn tender and soft. Grind this mixture with tamarind, asafoetida powder and salt to a coarse paste. Peerkangai (Ridge Gourd) Kootu is made by cooking the vegetable in the dal & coconut mixture.

Instructions to make Peerkangai thuvaiyal (ridge gourd):
  1. First take the ridge gourd, clean it with running water, cut off the edges, scrap the pointed ridges of the gourd.
  2. Slice lengthwise and cut it into small cubes.
  3. Take a pan, add oil to it. Put urad dal fry it till the dal becomes brown, now add asafoetida, and red chillies fry it. (If adding compound piece of asafoetida add it before putting urad dal and fry it. Then add urad dal)
  4. Add the chopped ridge gourd and tamarind to the pan. Cover with a lid, keep the flame low and cook until the ridge gourd turns soft.
  5. Remove the lid and cook for another 5 mins to allow the excess moisture to escape. Now turn off the stove, and allow the mixture to cool down completely.
  6. Once it cools down, add required amount of salt to the dish and grind the ridge gourd into a thick fine paste (if needed you can add little water).
  7. Now peerkangai (ridge gourd) thuvaiyal is ready to be served with hot rice and papad!

This is easy to make and also very tasty. It's rich in dietary fiber,so it's good to use this vegetable regularly in our regular diet. Peerkangai Thogayal/Ridge gourd chutney is a south Indian side dish that pairs very well with steamed rice and rasam. Ridge gourd can be prepared in various ways, in the form of curries, as an addition to sambar, but I like it best as a thick creamy thogayal. This can be mixed with hot rice and can be consumed with appalam.

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