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Tuesday, November 5, 2013

Ridge Gourd, Turai or Peerkangai Thogayal or Chutney



Ingredients to prepare ridge gourd:
2 1/2 cup ridge gourd peeled (350 gm)
1 tablespoon oil
1/2 salt

Ingredients for grinding:
1 teaspoon oil
1 tablespoon urad dal
1 tablespoon channa dal
4 red chilies or to taste
a pinch of asafoetida
a few curry leaves (or use cilantro leaves or dhania leaves)
1/4 cup grated coconut
1 teaspoon tamarind concentrate
1/2 teaspoon salt or to taste
a small piece of jaggery (1/2 teaspoon)

Seasoning Ingredients:
1 teaspoon oil
1/4 teaspoon mustard seeds
1/2 teaspoon urad dal



Preparation:  Wash and discard the skin of the ridge gourd.  Chop the ridge gourd flesh into smaller bits.  Heat a pan with one tablespoon of oil add the chopped ridge gourd and cook until the water contained in it has evaporated.  Keep it aside.

Prepare the dal for grinding:
To a pan on medium heat with one teaspoon of oil add urad dal, channa dal and red chilies and saute until the dals have turned brown and a wonderful aroma is given out.  Turn the heat off add a pinch of asafoetida and curry leaves mix and let it cool.

When it is cool grind it to a powder.  After the dal has been ground to it add the cooked ridge gourd, grated coconut, tamarind, salt and a piece of jaggery and grind the mixture to a smooth paste.

To Season:
Heat a pan with 1 teaspoon of oil, add mustard seeds, urad dal and whole red chili.  When the mustard seeds pop add it to the thogayal and serve.

Serves 2.  Serve as a side with rice or chapati.  It can also be served with dosa, idli or rice.  It can be used as a chutney.

This is my mother's recipe my brother remembered it and passed it on to me.  It used to be so delicious when she made it.




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