Peerkangai (ridge gourd) thogayal and thakkali (tomato chutney)

  • Servings: 4-5
  • Difficulty: Simple
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Ridge Gourd Slices - Another tempting duo of chutneys (thogaiyal) from guest chef Saras of Mumbai. Tomato Chutney and a spicy Ridge Gourd delight. Saras’ recipes allow you to make these delicious tapenades in a jiffy. Enjoy them with steamed rice or as an accompaniment to Idli, Dosai, or as a spicy dip for torilla chips.

Peerkangai ( ridge gourd) thogayal and thakkali ( tomato chutney)

Using idli milagai podi (refer to my recipe), you can make the following chutneys (thogaiyal) which may be eaten either mixed with steamed rice , or used as a side dish for rotis, idli, dosa, etc.

Guest Chef: Saraswathi Varadarajan

Ingredients

  • For tomato chutney… tomatoes – 1/2 kg ( ripe)
  • Chopped Cilantro (coriander leaves) – For garnish
  • For Peerkangai Thogaiyal
  • Peerkangai( ridge gourd) – 1/2kg
  • Curry leaves – 1 sprig
  • Idli milagai podi – 1 cup
  • Tamarind fruit (cleaned) – 1 lemon size ball

Directions

1. Tomato chutney:

Wash the tomatoes, pat dry and purée it using a blender. Add sesame (til) oil to a pan, add the purée and fry till it thickens . Add idli milagai podi (1 cup), stir well , add salt if required. Temper 2-3 red chilies, mustard and urad dal in til oil and add on the chutney. Remove form heat. Garnish with coriander leaves.

2. Peerkangai thogaiyal:

Ridge Gourd Slices – Wash ridge gourd, pat dry. Cut off the stem. Make thin roundels, sauté using oil. Add curry leaves. Add tamarind. Cool. In a mixer blend this coarsely. Add 1 cup of milagai podi. Add salt if required. Mix well. Temper with mustard, red chilies in til oil. Tear up some curry leaves and add on top.