Ridge gourd Chutney/Peerkangai Thogayal

We make chutney/thogayal with the peel of the ridgegourd,but this chutney is with the the ridge gourd aka Chinese okra.This chutney I noted down long time back telecasted in a T.V show.When I tried the chutney for first time it was  slightly bitter so I stopped making it.When I checked with my mom  she said it may due to the vegetable,sometimes this veggie may be bitter if it is not tender.But when I made yesterday with a tender ridge gourd it came out very perfect.We mixed it with white rice along with a dash of ghee,now off to the recipe........

Basic Information

Preparation time ~ 10 minutes
Cooking Time ~ 10 minutes
Serves ~2-3


Ridge gourd/peerkangai2 cups(chopped)
Green chilly/Pachamilagai5-6
Urad dhal/ulutham paruppu2tsp
Tamarind/pulismall gooseberry size
Shallots/chinna vengayam2-3
Garlic/poondu1 fat clove
Coriander leaves/kothamalli2-3 sprigs
Salt1/2tsp+a pinch
Oil2 tsp

For the tempering

Mustard seeds/kadugu1/4tsp
Urad dhal/ulutham paruppu1/2tsp
Asafoetida/perungayama pinch
Curry leaves4-5 leaves


Wash the ridge gourd and peel the thick portion in the skin and leave the remaining skin,chop it finely and set it aside.
Heat  a pan with 1/2tsp of oil and fry the green chilly and yrad dhal in a medium flame till the urad dhal becomes golden.Add the coconut and mix it.Remove it.In the same pan heat a tsp of oil and saute the shallots for a minute.

Then goes in the chopped ridge gourd.Saute it till it becomes tender with a pinch of salt in a medium flame.Put off the fire.Now in a blender first add the coconut,green chilly ,urad dhla,garlic and salt and blend it well.

Then add the ridge gourd and grind it to bit coarse paste.Do the tempering with the given ingredients and mix it to the chutney.

Ridge gourd/Peerkangai chutney is ready.

Serve it with rice.


  • Add the salt while grinding only,as the ridge gourd tends to shrink it may become more if you add it while sauteing.
  • Instead of green chilly,dried red chilly can be used.
  • Addition of garlic is purely optional.
This is off to Cooking from Cook Book Challenge November week 5.


Healthy and quick - just the way I like my food

Love the chutney..I prefer making this instead of the curry :)

color of the chutney is so inviting

Lovely clicks and delicious chutney.

Peerkangai chutney looks yummy, would like to try with dosa

chutney looks very yummy, loved the fresh green colour....

Stunning pictures nalini..the simple peel is being made exotic with your lens!..great job..

Chutney looks fabulous and the clicks are just wonderful !

finger licking thogayal...yummy..

I have the ridge gourd peel thogayal in draft too:) yours looks tempting!

My fav Thogayal :) it looks so inviting and yummy !!

I have learnt it the hard way that some of the ridgegourds can be bitter.. I've started to taste a piece before cooking now :-)
Thogayal sounds delicious.

Post a Comment

Related Posts Plugin for WordPress, Blogger...


Twitter Delicious Facebook Digg Stumbleupon Favorites More