Peerkangai Thogayal Recipe (Ridge Gourd Chutney)

Step 1: To begin making the Peerkangai Thogayal recipe, wash and scrape the pointed ridges of the gourd

Step 2: Rinse once again to remove the gritty bits

Step 3: Slice lengthwise and dice into small cubes

Step 4: Heat oil in a wok/ kadhai

Step 5: Add the mustard seeds

Step 6: Once the mustard splutters, add asafoetida followed by the chana dal and urad dal

Step 7: Stir fry on low for about a minute until the dals turn golden brown

Step 8: Add the cut veggies, salt and turmeric

Step 9: Cover with a lid and allow to cook until the ridge gourd turns soft

Step 10: Remove the lid and cook for another five minutes to allow the excess moisture to escape

Step 11: Turn off heat and allow the mixture to cool down completely

Step 12: You may now add the grated coconut/ tamarind paste along with the cooked veggies to make the chutney

Step 13: Grind the cooled ridge gourd [without adding water] into a thick chutney

Step 14: Your peerkangai thogayal is ready to be served

Step 15: Serve Peerkangai Thogayal along with Home made Soft Idlis for breakfast