Monday, September 28, 2009

Peerkangai Thuvayal/ Ridge Gourd Chutney

This is one of the many recipes given to me by my mother(IL)when she came to visit us here, that is quick and easy to prepare. Before, I would rarely buy the Ridge gourd - never sure what to do with it..:)
So here is her recipe to make Peerkangai Thuvayal that for our sake does not include coconut and is made with very few ingredients.


Ridge Gourd / Peerkangai - 1 medium size
Urad Dal - 3 tbsp
Garlic - 1 clove
Dried Long Red Chili - 3
1/4 tsp tamarind paste
Sesame Seed Oil / Gingelly Oil / Nalla Ennai - 3 tsp

Mustard Seeds - 1/2 tsp
Urad dal- 1 tsp
Nalla Ennai - 1/2 tsp

Scrape off just the ridges of the Ridge Gourd. Wash and pat dry before cutting it up into small pieces that can be easily ground and keep aside.
Heat oil and fry the red chili for 2 to 3 minutes, remove and keep aside. Now fry the urad dal until golden brown for few minutes along with the garlic and set it aside along with the chili, now saute the cut ridge gourd for about 8-10 minutes on medium heat until the pieces are soft you may also want to cover it after 5- 6 minutes to speed up the process. Remove from heat and let it cool.

Grind all the ingredients to finely coarse consistency and move to serving dish. In the same saute pan heat 1/2 tsp of oil and splutter the mustard seeds and then add the urad dal. Remove from heat and pour over the Thuvayal.

This recipe can also be made with just the skin of the ridge gourd.
Serve with hot rice and Ghee or use it as a spread for pitas, sandwiches or paninis.