December 10, 2013

Peerkangai Thuvayal/Ridge Gourd Peel Chutney

How to make Peerkangai Thuvayal/Ridge Gourd Peel Chutney

              When we peel any vegetable/fruit & discard the skin - we are bound to lose some micro nutrients & fiber along with it. Although the skin of the Ridge Gourd looks very tough, almost like an Alligator's back; it gets a little soft on cooking & even better upon grinding. I'm not sure if our grandmother's knew about the micro nutrients or they were trying to efficiently use all parts of a vegetable to feed their families; while cutting back on their grocery bills. The tamarind & other spices added to this Thuvayal adds a punch to this ordinary accompaniment.


2 cups of Ridge gourd skin bits
3 Red chillies
1 Tbsp oil ( Divided)
1 Tbsp Urad dal/Black gram dal (Divided)
1/2 Tsp Mustard seeds
A pinch of Asafoetida
Salt to taste
Tamarind - marble sized ball

  • Select tender & fresh Ridge Gourds. Wash, remove the tough ridges on the skin & discard them. 
  • Wash again, if needed & peel the skin of the Ridge Gourd & cut into small bits. Save the flesh, for later use (to make Kootu or Sambhar). 
  • Heat oil in a pan & fry 1/2 Tbsp Urad dal, Asafoetida, Red chillies & Tamarind bits.
  • Follow with the Ridge Gourd skin bits & scald them, until they are well done. 
  • Cool & grind with a sprinkle of water & salt as needed.
  • Heat little oil in the pan & fry the remaining 1/2 Tbsp Urad dal & Mustard seeds.
  • Change the ground Thuvayal into a serving bowl & top it with the fried Mustard seeds & Urad dal.
  • Serve with Savory Kuzhi Paniyaram, Idli, Dosa, Uthappam, Upma or even steamed rice. 

  1. If you, like you can use the Ridge Gourd flesh along with the skin to make this Thuvayal. Make sure to discard the seeds if they are matured (hard).
  2. Alternatively, you can scald some chopped onions along with the skin bits & make the Thuvayal.

1 comment:

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