Peerkangai Thol Chutney / Ridge Gourd Peel (skin) Chutney

Normally we throw away the skin of Ridge Gourd after peeling. However it has very high nutritional content which goes to the waster. This chutney using Ridge Gourd skin can avoid this wastage and the chutney is also tasty as well. Give it a shot.

Related Links:

1. Ridge Gourd Stir Fry

2. Peerkangai Kadaiyal

3. Peerkangai Kadalai Curry

4. Peerkangai Kuzhambu without Dal

5. Ridge Gourd Masiyal

Recipe Cuisine : South Indian | Recipe Category: Chutney

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 1 Cup

Ingredients:

Ridge Gourd Skin / Peerkangai Thol	1 cup
Bengal Gram / Kadalai Paruppu	1 tbsp
Black Urad Dal	1 tbp
Red Chilli	2
Oil	2 tsp
Tamarind	Turkey berry size / Sundakkai size
Salt	As required
Grated Coconut or equivalent	¼ cup

Procedure:

1. Wash the ridge gourd 2-3 times with pure water.

2. Peel the skin of the ridge gourd using the peeler or knife.

3. Heat the oil in a pan, add urad dal and Bengal gram dal. Sauté till they become golden brown.

4. Add red chillies and sauté for few seconds.

5. Add the skin of the ridge gourd and sauté till the skin of the ridge gourd become crisp and raw smell goes off. Switch off the flame.

6. Allow it to cool down completetly. Add tamarind, coconut and salt.

7. Grind them into a little bit coarse paste using little water.

   Yummy and tasty ridge gourd peel chutney / Peerkangai thol thogayal is ready. Serve this chutney with Idly, dosai and rice also.

Note:

1. I have used both urad dal and channa dal. But you use either channa or urad dal alone also.

2. Adjust the red chillies according to your spice level.

3. If the ridge gourd peel is too long, cut it into small pieces and then use.

4. No need to temper. If you want to temper, temper with oil, mustard seeds and curry leaves.

5. You can also store the skins in the refrigerator and prepare the chutney at your convenience.

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Ridge Gourd / Peerkkankai Poriyal

     Ridge Gourd is a vegetable which is mostly used for preparing Kuzhambu Recipes. However, it is not widely known that it is also a very good vegetable for preparing Poriyal. Ridge Gourd Poriyal is also very famous in Kongu regions. I strongly recommend to try this atleast once.  

Click here to view more Ridge Gourd Recipes.

Recipe Cuisine : South Indian | Recipe Category: Fry / Poriyal

Preparation Time: 5 mins  | Cooking Time: 10 mins | Serves: 1

Ingredients:

Ridge Gourd	¼ kg
Salt	To taste
To Temper:
Oil	1 tsp
Mustard Seeds	¼ tsp
Curry Leaves	½ spring
Chopped Onion	2 tbsp
Red Chilli	1
To Garnish:
Grated Coconut	1 tbsp

Procedure:

1. Wash and dry the ridge gourds with kitchen cloth.

2. Gently peel the skin of the Ridge Gourd. You should not peel till the white part. Just peel the embossed green part only.

3. Then cut it into 4 lengthwise pieces. Again cut these 4 pieces into small pieces.

4. Heat the oil in a pan, add mustard seeds and wait for popping.

5. Add curry leaves and red chilly (break it into two halves), fry till they become crisp.

6. Now add the chopped onion and sauté till they become translucent.

7. Then add the chopped Ridge Gourd pieces.  Mix them gently and close the pan with lid. Cook for 4-5 mins. No need to add water.

8. After they become half cooked, add required salt and mix them gently. Cook till they become tender.

9. Finally switch off the flame and sprinkle grated coconut. Mix them gently and transfer it to serving bowl.

    Serve it with sambar rice, rasam rice, etc.,

Note:

1. You should not add salt earlier, because the quantity of the Ridge Gourd becomes halved after half cooked.

2. You can make chutney with the skin of the ridge gourd.

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Ridge Gourd Peanut Curry / Peerkankai kadalai curry

     This is traditional, village recipe which is used by mother and grandmother regularly. It goes well with rice and chapathi.

Ingredients:

Ridge Gourd / Peerkankai	½ kg
Onion	2
Tomato	1
Sambar Powder	1 tbsp
Turmeric Powder	¼ tesp
Roasted Peanut	2 tbsp
Salt	To taste
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tesp
Curry Leaves	1 spring

 Procedure:

1. Wash and peel the skin of the ridge gourd. Cut it into small pieces  and keep it aside.

2. Chop the onion into small pieces.

3. Powder the peanut using the mixie.

3. Heat oil in the pressure cooker, add mustard seed and wait for popping. Then add the curry leaves and fry for a min.

4. Now add the chopped onion and saute till it becomes translucent.

5.  Then add the chopped tomato and fry till it becomes mushy.

6. Next add the chopped ridge gourd and fry for min. Then add turmeric powder, sambar powder and salt. Mix them well and add 1 cup of water. Pressure cook for 3-4 whistles in medium flame.

7. Allow it to cool down. After pressure has gone smash well with blender add the powdered peanut and mix them well.

    Ridge gourd peanut curry is ready to serve. 

    

   Click here for more ridge gourd recipes.

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Mashed Ridge Gourd / Peerkangai Masiyal or Kadaiyal - Version II

Ingredients:

Ridge Gourd	1 cup
Turmeric	a pinch
Mustard Seeds	¼ tsp
Urad dal	¼ tsp
Curry leaves	2 spring
Red Chilly	3
Sambar Onion	½ cup
Garlic	4
Cumin Seeds	1 tsp
Coriander Seeds	1 tsp
Salt	To taste
Vegetable oil	2 tsp

Procedure:

1. Wash and peel the skin of the Ridgegourd.

2. Cut the Ridgegourd into small pieces.

3. Cut the sambar onion into small pieces.

4. Wash and slice the tomato.

5. Heat the oil in the cooker or pan, and add the mustard seeds and urad dal.

6. When the mustard stats popping add cumin seeds, coriander seeds, red chilly (split into two), chopped garlic, sliced sambar onion, curry leaves, sliced tomato and Ridgegourd pieces.

7. Saute for 5 mins. Then add salt and water.

8. Pressure cook them for 2-3 whistles in high flame.

9. Allow it to cool down.

10. Then add chopped coriander leaves, and mash them with hand beater

      Serve with plain rice.

Click here to view version I.

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Ridge Gourd / Peerkangai Kulambu without Dal

Ingredients:

Ridge Gourd / Peerkangai	¼ kg
Oil	2 tbs
Mustard Seeds	½ tbs
Urad Dal	½ tbs
Cumin Seeds	1 tbs
Red Chilly	1
Sambar Onion	½ Cup
Curry Leaves	1 spring
Tomato	1
Turmeric Powder	½ tbs
Sambar Powder	2 tbs
Grated Coconut	2 tbs
Milk	¼ Cup
Salt	To Taste
Coriander Leaves	For Garnish

Procedure:

1. Wash and peel the skin of the Ridgegourd.

2. Cut the Ridgegourd into small pieces.

3. Cut the sambar onion into small pieces.

4. Wash and slice the tomato.

5. Heat the oil in the cooker or pan, and add the mustard seeds and urad dal.

6. When the mustard stats popping add cumin seeds, red chilly (split into two), sliced sambar onion, curry leaves, sliced tomato and Ridgegourd pieces.

7. Saute for 5 mins.

8. Then add turmeric powder, salt and sambar powder. Then mix them well.

9. Pressure cook for 5 whistles in high flame.

10. Grind the coconut into fine paste.

11. After the steam has gone in the cooker, add the coconut paste and cook for 5 mins.

12. After the stove is switchd off, add boiled milk after it has cool down.

13. Then mix them well.

14. Garnish with coriander leaves.

This dish goes well with plain rice and chapathi.

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