Recipe for Peerkangai Thogayal made with the peels of ridge gourd. This is a very delicious thogayal recipe that goes very well with rice for lunch. Recipe with step by step pictures and video.
Peerkangai Thol Thogayal, Ridge-gourd peel chutney – This is a lip-smacking thogayal recipe made with the peels of ridge-gourd. The roasted peels take a slightly charred / smoky flavor that pairs so well with coconut and is an excellent side dish to serve along with rice. Here is how to do it.
Here are other recipes from the site made using Ridge Gourd
I usually make curry / stir-fry with the flesh of the ridge gourd and a chutney / thogayal with the peels / skin. Never discard the peels of the ridge-gourd. They are so flavourful. If you are not going to use the peels right away, you can store it in the refrigerator for up to 3-4 days and use it whenever required. Here is a video of how to make a Peerkangai paal kuzhambu (milk curry) and a thogayal made with the peels. I love to serve the thogayal with rice. An important thing while making Tamil style thogayal is to use Indian sesame oil (gingely oil). The flavour of sesame oil is so good in Tamil style recipes. A note for readers out of India – The sesame oil used in Chinese cooking is not the same kind of sesame oil used in Indian cooking. Generally, Chinese sesame oil is toasted and is very strong and pungent. Indian sesame oil has a slightly sweet flavour and a very unique aroma. Its much lighter and is very good for cooking. These oils are not interchangeable. Use only Indian style sesame oil for south Indian recipes wherever mentioned.
Here is how to make Peerkangai Thol Thogayal, Ridge-gourd peel chutney I have used the peels of about two big ridge gourd (about 500 grams). The peels are roughly about two cups. Set aside. Use the flesh to make curries, stir-fry, sambar etc…
Heat a teaspoon Indian sesame oil (gingely oil) in a pan until hot. Add in the chana dal and roast on a low flame for a couple of minutes. Low flame is key or else the lentils will burn fast. When the lentils are slightly starting to change colour, add in the tamarind, dried red chillies, garlic and curry leaves. Continue to roast on a low flame for about a minute till the lentils are golden. Remove from heat and set this mixture aside on a plate to cool.
In the same pan, add in a tablespoon of Indian sesame oil (gingely oil) and add in the ridge gourd peels. Roast for a good 7-8 minutes on medium flame. The peels should wilt and shrink. After about 4-5 minutes, it will slowly start to char and brown on the edges. Continue roasting the peels for a couple of minutes and remove from heat.
The roasted lentils are ready. The roasted ridge gourd peels / skins are also ready. To this mixture add in the coconut and the salt. If you like, add a small piece of jaggery (about 1/2 a teaspoon). Grind to a thick paste adding few tablespoons of water while grinding. Do not add a lot of water. Also grind to a very slightly coarse texture. It gives a nice taste while eating with rice. Some people like it to be really smooth. There is no right or wrong. Do it the way your family likes it.
Tempering for the Peerkangai Thol Thogayal, Ridge-gourd peel chutney Heat a teaspoon of Indian sesame oil in a small kadai / pan. Add in the mustard seeds and the urad dal. Let the mustard seeds crackle. Add in the curry leaves, dried red chillies and asafoetida. Briefly saute for a few seconds. Add it to the thogayal. Tip: If you are going to serve the Peerkangai Thol Thogayal right away, then mix in the tempering. Else, do not mix the tempering after adding it to the top of the thogayal. Mix and serve when on the table. The thogayal tastes very fresh and the mustard seeds and the urad dal stays very crisp.
Fantastic Peerkangai Thol Thogayal, Ridge-gourd peel chutney is ready. Serve with rice. This thogayal can be stored in the refrigerator for up to two days. Enjoy!
Ingredients for the peerkangai thol thogayal
- 1 teaspoon Indian sesame oil
- 1/4 cup chana dal
- 1 small marble size tamarind
- 6 dried red chillies
- 6 cloves garlic
- 2 sprigs curry leaves
- 1 tablespoon Indian sesame oil
- 2 cups Ridgegourd peels
- 1/2 cup fresh shredded coconut
- 3/4 teaspoon salt
Tempering peerkangai thol thogayal
- 1 teaspoon Indian sesame oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon urad dal
- 1 sprig curry leaves
- 3 dried red chillies
- a pinch of asafoetida
Making the peerkangai thol thogayal
- I have used the peels of about two big ridge gourd (about 500 grams). The peels are roughly about two cups. Set aside. Use the flesh to make curries, stir-fry, sambar etc…
- Heat a teaspoon Indian sesame oil (gingely oil) in a pan until hot. Add in the chana dal and roast on a low flame for a couple of minutes. Low flame is key or else the lentils will burn fast. When the lentils are slightly starting to change colour, add in the tamarind, dried red chillies, garlic and curry leaves. Continue to roast on a low flame for about a minute till the lentils are golden. Remove from heat and set this mixture aside on a plate to cool.
- In the same pan, add in a tablespoon of Indian sesame oil (gingely oil) and add in the ridge gourd peels. Roast for a good 7-8 minutes on medium flame. The peels should wilt and shrink. After about 4-5 minutes, it will slowly start to char and brown on the edges. Continue roasting the peels for a couple of minutes and remove from heat.
- The roasted lentils are ready. The roasted ridge gourd peels / skins are also ready. To this mixture add in the coconut and the salt. If you like, add a small piece of jaggery (about 1/2 a teaspoon). Grind to a thick paste adding few tablespoons of water while grinding. Do not add a lot of water. Also grind to a very slightly coarse texture. It gives a nice taste while eating with rice. Some people like it to be really smooth. There is no right or wrong. Do it the way your family likes it.
Tempering for the Peerkangai Thol Thogayal, Ridge-gourd peel chutney
Heat a teaspoon of Indian sesame oil in a small kadai / pan. Add in the mustard seeds and the urad dal. Let the mustard seeds crackle. Add in the curry leaves, dried red chillies and asafoetida. Briefly saute for a few seconds. Add it to the thogayal.
Fantastic Peerkangai Thol Thogayal, Ridge-gourd peel chutney is ready. Serve with rice. This thogayal can be stored in the refrigerator for up to two days.
Author: Suguna Vinodh
Prep Time: 5m
Cook Time: 15m
Ingredients for the peerkangai thol thogayal
- 1 teaspoon Indian sesame oil
- 1/4 cup chana dal
- 1 small marble size tamarind
- 6 dried red chillies
- 6 cloves garlic
- 2 sprigs curry leaves
- 1 tablespoon Indian sesame oil
- 2 cups Ridgegourd peels
- 1/2 cup fresh shredded coconut
- 3/4 teaspoon salt
Tempering peerkangai thol thogayal
- 1 teaspoon Indian sesame oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon urad dal
- 1 sprig curry leaves
- 3 dried red chillies
- a pinch of asafoetida
Making the peerkangai thol thogayal
- I have used the peels of about two big ridge gourd (about 500 grams). The peels are roughly about two cups. Set aside. Use the flesh to make curries, stir-fry, sambar etc…
- Heat a teaspoon Indian sesame oil (gingely oil) in a pan until hot. Add in the chana dal and roast on a low flame for a couple of minutes. Low flame is key or else the lentils will burn fast. When the lentils are slightly starting to change colour, add in the tamarind, dried red chillies, garlic and curry leaves. Continue to roast on a low flame for about a minute till the lentils are golden. Remove from heat and set this mixture aside on a plate to cool.
- In the same pan, add in a tablespoon of Indian sesame oil (gingely oil) and add in the ridge gourd peels. Roast for a good 7-8 minutes on medium flame. The peels should wilt and shrink. After about 4-5 minutes, it will slowly start to char and brown on the edges. Continue roasting the peels for a couple of minutes and remove from heat.
- The roasted lentils are ready. The roasted ridge gourd peels / skins are also ready. To this mixture add in the coconut and the salt. If you like, add a small piece of jaggery (about 1/2 a teaspoon). Grind to a thick paste adding few tablespoons of water while grinding. Do not add a lot of water. Also grind to a very slightly coarse texture. It gives a nice taste while eating with rice. Some people like it to be really smooth. There is no right or wrong. Do it the way your family likes it.
Tempering for the Peerkangai Thol Thogayal, Ridge-gourd peel chutney
Heat a teaspoon of Indian sesame oil in a small kadai / pan. Add in the mustard seeds and the urad dal. Let the mustard seeds crackle. Add in the curry leaves, dried red chillies and asafoetida. Briefly saute for a few seconds. Add it to the thogayal.
Fantastic Peerkangai Thol Thogayal, Ridge-gourd peel chutney is ready. Serve with rice. This thogayal can be stored in the refrigerator for up to two days.
Author: Suguna Vinodh
Prep Time: 5m
Cook Time: 15m
Find it online : https://www.kannammacooks.com/peerkangai-thol-thogayal/
Tomato Pappu – Recipe for Andhra style tomato pappu made with toor dal. How to make Andhra / Telugu restaurant style Tomato Dal / Tomato lentil. Recipe with step by step pictures and video.
Here are recipes from the site using Tomatoes Toor Dal
Here is how to do Andhra Style Tomato Pappu Recipe
Boiling the dal / lentil for making Andhra Style Tomato Pappu Recipe I cook my dal in the pressure cooker. I like to cook the dal in a bowl inside the cooker to avoid spewing of the water from the pressure cooker. The important thing about Andhra style pappu is the consistency of the dal. It should be thick. So I use 1 dal : 3 water ratio for cooking. I have found that this water / dal ratio is perfect while making dal recipes.
Add half a cup of dal and 1.5 cups of water in a bowl and place the bowl in a pressure cooker that has been already filled with half a cup of water. In a small tumbler place the tamarind and add in little water. After 6 whistles from the cooker, remove from heat and set aside to cool. Let the pressure release naturally. Then open the cooker and mash the dal. Mashing is important as the dal becomes homogeneous and creamy. Set aside.
Heat oil in a pan. I have used peanut oil today. Indian sesame seed oil, vegetable oil can also be used. When the oil is hot, add in the mustard seeds, cumin seeds, curry leaves, few cloves of garlic, chopped green chillies and dried chillies. Let the mustard seeds crackle.
Add in the finely chopped onions and saute for 2-3 minutes till the onions are soft.
Add one cup of finely chopped tomatoes and a teaspoon of salt. Add in a little sugar or jaggery. This is optional. Cook for a good 5-7 minutes till the tomatoes are mushy. Cover the pan with a lid and cook for faster cooking of the tomatoes.
Add in the cooked dal. If the consistency is too thick, dilute with a little water. Allow the dal to simmer for a couple of minutes. Finely add in the coriander leaves and remove from heat.
Now we will temper the dal. Heat ghee in a pan on a very low flame. Low flame is important else the spice powders will burn. Add in the cumin seeds. Let the cumin seeds roast for a few seconds.
Add in the dried red chillies. Let the chillies fluff up. Once the chillies fluff up, switch off the flame. Add in the red chilli powder, turmeric powder and asafoetida. Let the spice powders roast in the residual heat. (Remember that the stove is off).
Add in the spice tempering to the dal. Mix well before tempering. Serve hot with rice.
For making Andhra Style Tomato Pappu Recipe
1/2 cup toor dal (arhar dal) 1.5 cups water a small 1/4 inch piece of tamarind 2 teaspoon peanut oil / vegetable oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 sprigs curry leaves 4 cloves of garlic 2 green chillies, chopped 2 dried red chillies 1/4 cup onions, finely chopped 1 cup tomatoes, finely chopped 1 teaspoon salt 1/4 teaspoon jaggery or plain sugar (optional) 2 sprigs coriander leaves, chopped
Tempering Andhra Style Tomato Pappu Recipe
1 tablespoon ghee 1/4 teaspoon cumin seeds 2 dried red chillies 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1/4 teaspoon asafoetida
Cook the dal in a pressure cooker with 3 cups of water and tamarind (in a bowl). Cook for 6 whistles. Let the pressure release naturally. Mash the dal. Set aside.
Heat oil in a pan. I have used peanut oil today. Indian sesame seed oil, vegetable oil can also be used. When the oil is hot, add in the mustard seeds, cumin seeds, curry leaves, few cloves of garlic, chopped green chillies and dried chillies. Let the mustard seeds crackle.
Add in the finely chopped onions and saute for 2-3 minutes till the onions are soft. Add one cup of finely chopped tomatoes and a teaspoon of salt. Cook for a good 5-7 minutes till the tomatoes are mushy. Cover the pan with a lid and cook for faster cooking of the tomatoes.
Add in the cooked dal. If the consistency is too thick, dilute with a little water. Allow the dal to simmer for a couple of minutes. Finely add in the coriander leaves and remove from heat.
Now we will temper the dal – Heat ghee in a pan on a very low flame. Low flame is important else the spice powders will burn. Add in the cumin seeds. Let the cumin seeds roast for a few seconds. Add in the dried red chillies. Let the chillies fluff up. Once the chillies fluff up, switch off the flame. Add in the red chilli powder, turmeric powder and asafoetida.
Let the spice powders roast in the residual heat. (Remember that the stove is off). Add in the spice tempering to the dal. Mix well before tempering. Serve hot with rice.
Author: Suguna Vinodh
Prep Time: 10m
Cook Time: 20m
