Peerkangai thogayal | Peerkangai thuvaiyal | ridge gourd recipes | ridge gourd chutney | ridge gourd thogayal recipe in Tamil | Tamil brahmin style recipes | Peerkangai thuvayal | Peerkangai Thogayal recipe is a popular traditional Thogayal variety. Quick and Easy 10 mins Thogayal variety made with peerkangai | ridge gourd. Thogayal, rice, and sesame oil (or melted ghee) taste best. Thuvaiyal varieties also a great rice accompaniment with Rasam varieties, Milagu Kuzhambu, marandhu kuzhambu, Poondu Kuzhambu, or any tamarind-based Kuzhambu variety also curd rice.
Peerkangai | Ridge gourd for cooking
Ridge gourd is low in saturated fat, cholesterol, and calories which aids in weight loss. It is also very rich in dietary fiber and enriched with all the vital elements and is easy to digest and it is a great diabetic-friendly vegetable. This healthy vegetable is used in many Indian cuisines. Ridge gourd | Chinese okra | sponge gourd is called as peerkangai in Tamil, beerakaya in Telugu, Peechinga In Malayalam, hirekayi in Kannada, and turai in Hindi. kootu, Thogayal, and masiyal are few of my favorites ways to enjoy peerkangai.
Never forget to go try out a piece of vegetable before cooking
Just like snake gourd /cucumber, some ridge gourd tends to be bitter and it is always recommended to try a small piece first before making Thogayal as bitter ones need to avoid so it is better to taste.
Thogayal | thuvaival variety
When it comes to Thogayal varieties most of the Thuvaiyal varieties we do in our homes will have a blend of vegetables, lentils, coconut, and spice. Compared to the chutney variety Thogayal are thick. Many people don’t do tempering for Thogayal but adding tempering to Thogayal is my personal preference. Many Thuviyal varieties are prepared in Tamil Brahmin cooking, chayote peel Thogayal is one great way to use the peel.
Peerkangai thogayal
Traditional South Indian Thogayal | thuvaiyal | chutney recipe. Peerkangai has a subtle flavor but this Thogayal has a perfect balance of flavors. Tanginess from tamarind, spice from red Chilli, the flavor from coconut, and authentic South Indian taste from asafetida make this ridge gourd thuvaiyal flavorful. 10 minutes of quick peerkangai thogayal is the best rice accompaniment when you can’t make kuzhambu varieties.
How to make it postpartum friendly
Peerkangai is a good postpartum-friendly vegetable but to make this Peerkangai Thogayal postpartum friendly avoid red chilli, and use pepper spice. Coconuts can also be skipped.
Postpartum recipe collections peerkangai kootu Other Thogayal recipes
Ingredients
Peerkangai | ridge gourd - 1, peeled and cut into small cubes Urad dal - 2 tbsp Mustard seeds - few Red chilli - 1 (Adjust according to your taste) Tamarind - Small piece (around 3 grams, adjust according to your spice) or tamarind paste 1/4 tsp Asafetida - a generous pinch Turmeric powder pinch Coconut 2 tbsp Salt - as needed Oil - 1 tsp
How to make Peerkangai thogayal with step-by-step pictures:
Add oil to a heavy-bottomed pan; add urad dal and mustard seeds; saute
When urad dal starts changing to golden brown color
Furthermore, add Peerkangai and mix well. Add red chilli and salt, and continue cooking
Add a pinch of turmeric powder and mix well
When Peerkangai is almost cooked add coconut, tamarind, and asafetida
Mix well and saute till the Peerkangai turns mushy when pressed with hands Cool down the mixture and after it is completely cool grind without adding water If desired add a tempering with mustard seeds, urad dal, and curry leaves and add it to the Peerkangai thogayal. Serve the Peerkangai Thogayal along with rice and ghee
