Peerkangai Thogayal (Ridgegourd Chutney) Pickles

Peerkangai Thogayal is a delightful South Indian delicacy prepared with ridge gourd, also known as Turai. This vegetable is characterized by its long, green, and ridged appearance and has a white spongy flesh. The dish is essentially a spicy chutney, which involves grinding together roasted channa dal, urad dal, grated coconut, tamarind, red chili, and sautéed ridge gourd.

Peerkangai chutney, also known as ridge gourd chutney, is a delectable condiment that complements steamed rice, idli, or dosa perfectly. This lip-smacking chutney is not only easy to prepare, but it also boasts an array of rich flavors. Typically, vegetable chutneys such as coriander, mint, or aubergine are known for their quick and tantalizing appeal. Additionally, this chutney can be conveniently stored in the refrigerator for 4 to 5 days.

Ridge gourd is a nutritious and versatile vegetable that can be incorporated into a wide range of dishes. Its low calorie and high fiber content make it a healthy addition to the diet, offering several benefits including hydration, improved digestion, and a rich supply of essential vitamins and minerals.

Ridge gourd has many health benefits and it is important to include it in our diet. Ridge gourd is low in calories making it an excellent choice for weight management and low-calorie diets.

It is rich in dietary fiber aids in digestion and helps maintain healthy bowel movements. It is also a high hydrant and its high water content (over 90%) helps keep the body hydrated.

It has antioxidant properties and contains vitamins A and C, which are powerful antioxidants that help protect the body from free radical damage.

It is nutrient-rich and provides essential vitamins and minerals like potassium, magnesium, and calcium, which are crucial for maintaining various bodily function

Here is the flavorful thogayal or chutney recipe:

Ingredients:

Ridgegourd  1 medium size. Washed, peeled and chopped into cubes

Dry red chilies 3 to 4 nos. You can add more according to your spice level.

Tamarind  a very small ball size. 

Urad dal 2tbsp

Channa dal 2tbsp

Asafoetida 1tsp

Salt to taste

Oil 2 tsp for roasting

Jaggery a small piece

 

Method: Wash, peel the skin of the ridgegourd. Chop it into cubes and set it aside.

In a pan add 1 tsp of oil and roast the dry red chilies, channa dal, urad dal, asafoetida and tamarind. 

Take it out and let it cool. In the same pan add 1stp oil . Fry the ridgegourd until it becomes soft. Add salt to taste.

Let it cool completely. In a mixie jar, add the roasted chillies, urad dal, channa dal, tamarind, and asafoetida along with ridgegourd. Add jaggery to it. Grind it into a fine paste. Add water if required. 

Take it out in a serving bowl and enjoy with rice, idli or dosa. Enjoy!!!

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Nutritional Value Per Serving of Peerkangai Thogayal (Approximately):

Calories: Approximately 30-50 kcal

Fat: 1-2 grams

Saturated Fat: 0.1-0.2 grams

Cholesterol: 0 milligrams

Sodium: 200-300 milligrams

Total Carbohydrates: 5-7 grams

 Fiber: 1-2 grams

Sugars: 1-2 grams

Protein: 1-2 grams

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