Ridge Gourd Chutney – South Indian Style
Chutneys are a big part of the Indian cuisine. We make chutneys with pretty much any vegetable and they make a great accompaniment to rice, rotis, idli and dosai. The spices that go in a chutney vary from state to state based on the spice palate of the region and what they are served with. The heat levels too vary based on the region and the chilis that grow there.
This chutney is a mild version of the Tamil style popularly known as Thogayal in my native language. We mix it with white rice and ghee or sesame oil and enjoy it. This Thogayal is usually made on the days when dal isn’t on the menu to make sambar or rasam, or on the days when one needs a beak from the usual menus that drive a household. The leftover chutney was used as a side for idli or dosai at tiffin/dinner time, giving the women (usually) a break.
~ Use it as a spread on sandwiches, we love chutney sandwiches.
~ In oil, fry green chilis, garlic along with the ridge gourd, add salt and a hint of lemon juice and grind. This variant is just as delish.
|Prep Time : 10 minutes||Cook time : 15 minutes|
|Spice Level : 🌶🌶||Ease Level : 😃|
|Serves 4 to 6||Chutney/Condiment|
Recipe: Peerkangai Thogayal
- Medium sized ridge gourds – 2
- Green chilis – 3 or to taste
- Dry red chili – 1 – mild variety
- Whole Urad Dal / Ulutham Paruppu – 2 tablespoons
- Black Mustard Seeds – 1 tablespoon
- Tamarind Paste – 1 teaspoon or to taste (I added precooked paste)
- Salt to taste
- Asafetida – 1/8 teaspoon
- Oil for frying
How to :
- Wash the ridge gourds. Peel the tough ridges and most of the skin/peel using a good sharp peeler. The skin is too hearty if the ridge gourd is too mature, so peel most of it off if you find it too hard. The peel can also be used to make chutney if using a young gourd. Make thin slices of the flesh, it cooks faster.
- Heat a teaspoon of coconut oil in a skillet, once hot, add the mustard seeds, let crackle, next add the urad dal. Roast till they turn slightly golden brown in color. Pic 2
- Next add the chilis and fry for another 30 seconds. Transfer this tempering to a bowl and use the same skillet to fry the gourd.
- Add another teaspoon of coconut oil and add the sliced ridge gourd. Do not add salt, this is a water vegetable and can become too soggy quickly.
- Cover and let cook for 2 minutes. Remove lid, stir once and let cook for another 5 minutes, uncovered, stirring occasionally.
- Remove from heat, let cool for a few minutes. Add the roasted gourd, tamarind paste and salt to a blender jar and make a smooth paste.
- Next add the tempering and grind until they look coarse, we like that bits of crunch…or grind smooth if you like.
- Remove to a dry storage container and serve it with hot white rice or any carbohydrate of choice.
This chutney can easily be customized. Make it your own and enjoy! Thank you for stopping by !!