Ridge Gourd Peel Chutney | Peerkangai Thol Thuvayal Recipe

Ridge Gourd Peel Chutney | Peerkangai Thol Thuvayal Recipe

Ridge Gourd Peel Chutney | Peerkangai Thol Thuvayal Recipe – It’s an interesting side dish and tastes so good. Most of the vegetable skin we peel it off and throw it away. But some are very nutritious and taste delicious after cooking.

Ridge Gourd Skin Chutney | Peerkangai Thol Thuvayal Recipe
Ridge Gourd Skin Chutney | Peerkangai Thol Thuvayal Recipe

Ridge gourd is one such vegetable, the outer layer has so many good stuff in it. I love it and I make it every time I get this vegetable. Be generous with the dals for sauteeing, we usually add 1/2 to 1 tsp. In this case, add 2 tbsp of urad and chana dal. That adds some nice punch to the chutney. Remove the skin carefully, don’t cut off the flesh. Fresh vegetable tastes better. Let see the recipe now.

Ridge Gourd Peel Chutney | Peerkangai Thol Thuvayal Recipe

It’s an interesting side dish and tastes so good. Ridge gourd is one such vegetable, the outer layer has so many good stuff in it. I love it and I make it every time I get this vegetable.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Chutney
Cuisine: Indian
Keyword: Peerkangai Chutney recipe, peerkangai thol thuvayal, ridge gourd peel chutney, ridge gourd skin chutney
Servings: 3 people
Author: malinispace

Ingredients

  • 1 tp 2 cup Ridge gourd peel
  • 1 Onion medium sized
  • 5 to 6 cloves Garlic
  • 2 tbsp Urad dal
  • 2 tbsp Chana dal
  • 1/4 cup Grated coconut
  • 3 to 4 Red chilli
  • Salt required level
  • 1 to 2 tbsp Oil
  • Tamarind a small piece
  • Curry leaves few

For Tempering

  • 1 tsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Chana dal and Urad dal
  • 1 Red Chili
  • Curry leaves few

Instructions

  • Get all the ingredients ready. First in a Kadai, add oil, once the oil is heated, add urad dal and chana dal into it. Saute until the nice aroma comes. Roast well and do not burn it.
  • Once it is ready, add onion and garlic into it. Saute well.
  • While onion and garlic is cooking, add red chilies and curry leaves as well.
  • Once they are cooked enough, add the peel as well.
  • Add salt, and allow it to cook well, meanwhile sprinkle some water to cook it through. Do not pour more water, just sprinkle over it. Then add tamarind and coconut as well.
  • Once it is cooked through. Cool it off and then transfer it to the mixer jar. Add only 1 to 2 tbsp of water. It tastes better when it's a solid chutney or geti chutney.
  • When the chutney is ready. Transfer to a bowl. Now its time for tempering, heat the Kadai, add oil, once the oil is heated, add tadkas and saute well. Pour it over the chutney. Mix it just before serving, that retains the crispness of the dal and it tastes really good.
  • Now this beautiful peel chutney is ready to serve with Idli or dosa. Its a match made in heaven.

Ridge Gourd Skin Chutney | Peerkangai Thol Thuvayal Recipe

Ridge Gourd Skin Chutney | Peerkangai Thol Thuvayal Recipe

Ingredients:

  • Ridge gourd skin – 1 to 2 cup
  • Urad dal – 2 tbsp
  • Chana dal – 2 tbsp
  • Red Chilli – 3 to 4
  • Onion – 1 medium-sized
  • Garlic – 6 to 7 cloves
  • Tamarind – a small piece
  • Grated coconut – 1/4 cup
  • Oil – 1 to 2 tbsp
  • Curry leaves – few
  • Salt – required level

For Tempering:

  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Chana dal – 1/2 tsp
  • Curry leaves – few
  • Oil – 1 tsp
  • Dry red chili – 1

Procedure:

Get all the ingredients ready.

Ridge Gourd Skin Chutney | Peerkangai Thol Thuvayal Recipe
Ridge Gourd Skin Chutney | Peerkangai Thol Thuvayal Recipe

First in a Kadai, add oil, once the oil is heated, add urad dal and chana dal into it. Saute until the nice aroma comes. Roast well and do not burn it.

Once it is ready, add onion and garlic into it. Saute well.

While onion and garlic is cooking, add red chilies and curry leaves as well.

Once they are cooked enough, add the peel as well.

Add salt, and allow it to cook well, meanwhile sprinkle some water to cook it through. Do not pour more water, just sprinkle over it. Then add tamarind and coconut as well.

Once it is cooked through. Cool it off and then transfer it to the mixer jar. Add only 1 to 2 tbsp of water. It tastes better when it’s a solid chutney or geti chutney.

When the chutney is ready. Transfer to a bowl. Now its time for tempering, heat the Kadai, add oil, once the oil is heated, add tadkas and saute well. Pour it over the chutney. Mix it just before serving, that retains the crispness of the dal and it tastes really good.

Now this beautiful peel chutney is ready to serve with Idli or dosa. Its a match made in heaven.

Ridge Gourd Skin Chutney | Peerkangai Thol Thuvayal Recipe

Happy Cooking 🙂

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