Peerkangai Thogayal For Rice / Ridge gourd thogayal for rice. Recipe for spicy thogayal made with ridge gourd, coconut, lentils and spices. With step by step pictures.
I love any kind of thogayal. The spicy, tangy, the rich coconut and the faint sweetness from the jaggery is all welcome with rice and ghee. We had some great tasting ridge gourd from the farm this week and they taste really delicious. So we are having a ridge gourd happy over dose this week. Here is the recipe for ridge gourd thogayal that goes so well with rice.
Here is how to do ridge gourd thogayal for rice. Wash, Peel and dice the ridge gourd. Set aside.
Heat oil in a pan and add in the mustard seeds, hing, dry red chillies, chana dal and urad dal. Add chillies more or less according to your taste. Thogayal is usually made nice and spicy!!!! Saute till the lentils are nice and brown.
Add in the chopped ridgegourd and the salt. Add in 1/4 cup of water. Cook till the ridge gourd is soft and reduced down. Add in the curry leaves, tamarind and the jaggery. We like our thogayal to have a faint sweetness. If you dont like jaggery, you may skip it.
Finally add in the fresh shredded coconut and remove from heat. Wait for the mixture to cool a bit.
Grind the mixture without adding any water to a thick paste.
Serve hot with rice and ghee. I promise this will become a regular at your place.
- 1 medium ridge gourd
- 1 teaspoon coconut oil or peanut oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon hing (asafoetida)
- 3 - 6 dry red chillies
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- 1/2 teaspoon salt
- 2 sprigs curry leaves
- 1/2 inch piece tamarind
- 1 teaspoon jaggery
- 1/2 cup fresh shredded coconut
- Wash, Peel and dice the ridge gourd. Set aside.
- Heat oil in a pan and add in the mustard seeds, hing, dry red chillies, chana dal and urad dal. Saute till the lentils are nice and brown.
- Add in the chopped ridge-gourd and the salt. Add in 1/4 cup of water. Cook till the ridge gourd is soft and reduced down. Add in the curry leaves, tamarind and the jaggery.
- Finally add in the fresh shredded coconut and remove from heat. Wait for the mixture to cool a bit.
- Grind the mixture without adding any water to a thick paste.
- Serve hot with rice and ghee.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: chutney
- Cuisine: Tamilnadu
- 1 medium ridge gourd
- 1 teaspoon coconut oil or peanut oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon hing (asafoetida)
- 3 - 6 dry red chillies
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- 1/2 teaspoon salt
- 2 sprigs curry leaves
- 1/2 inch piece tamarind
- 1 teaspoon jaggery
- 1/2 cup fresh shredded coconut
- Wash, Peel and dice the ridge gourd. Set aside.
- Heat oil in a pan and add in the mustard seeds, hing, dry red chillies, chana dal and urad dal. Saute till the lentils are nice and brown.
- Add in the chopped ridge-gourd and the salt. Add in 1/4 cup of water. Cook till the ridge gourd is soft and reduced down. Add in the curry leaves, tamarind and the jaggery.
- Finally add in the fresh shredded coconut and remove from heat. Wait for the mixture to cool a bit.
- Grind the mixture without adding any water to a thick paste.
- Serve hot with rice and ghee.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: chutney
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/peerkangai-thogayal-rice-recipe/
Easy Recipe for chola maavu idiyappam, sorghum flour string hoppers recipe. Easy and healthy recipe to make idiyappam with chola maavu. With step by step pictures.
Idiyappam is an all time favorite recipe at home. Serve it with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner. You can also serve with Chicken Stew.
Here is how to make Chola Idiyappam Recipe – Sorghum String Hoppers. The dough Bring a bowl of water to a roaring bowl. Set aside. Take a bowl and add in the chola maavu – sorghum flour and salt. I have used two cups of sorghum flour today. I begin by adding 1 cup of really hot water. Start mixing with a spoon. Once all the water is absorbed, Set aside for a minute.
Start kneading by hand. If the mixture is very hot use the back of a spoon to mix. Add more water while kneading if necessary. Knead to a smooth pliable dough.
Pressing idiyappam onto plates Get the Idiyappam Press ready. Here is the link to buy idiyappam press.
Prepare small oblong balls and load it in the idiyappam press.
Brush the idli plates with oil so the idiyappam doesnt stick. Press the idiyappam strings onto idli plates.
Steaming Idiyappam Once the dough is pressed, transfer the plates to a steamer and steam the idiyappam for 10 minutes. After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.
Serve it with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner.
- 2 cups chola maavu – sorghum flour
- 1/2 teaspoon salt
- 1 – 1.5 cups water
- little oil for brushing the idli plates.
- Mix in the flour, salt and hot water. Knead to a pliable dough.
- Prepare small oblong balls and load it in the idiyappam press. Press the idiyappam strings onto idli plates.
- Once the dough is pressed, transfer the plates to a steamer and steam the idiyappam for 10 minutes.
- After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.
- Serve hot!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Idiyappam / Mains
- Cuisine: South Indian
