Peerkangai thoghayal or the ridge gaurd chutney is one of the many chutneys made in south indian households to accompany idli dosais. Peerkangai in tamil, heerakai in kannada and turai in hindi is the poor mans vegetable, the summer vegetable and used in indian food in different forms in different states.
A thoghayal is a chutney made with roasted urad dal and whole red chillies. The vegetable may change, and with slight vatiations in the tadka, the method of making thoghayals is same. The vegetable is roasted and cooled, the urad dal and red chillies are roasted and cooled, and then both are grinded together with salt giving it a nice crunch from the coarsely ground urand dal in every bite. Other variations to thoghayals or chutneys is by using onion, onion and tomato, baingan, coconut and coriander leaves.
There are many health benefits of Ridge gourd, is very low in saturated fats as well as calories, abundant with dietary fiber, vitamin C, iron, as well as magnesium. It is known to be a good blood purifier, and given its high water content and low calories, it aids in wight management as well. Ridge gaurd is know to be used as a cure for jaundice. It has also been a much advised vegetable for diabetes patients.
- 1 Big ridge gourd, peeled and diced into cubes
- 1 big onion sliced
- 1 tbsp urad dal
- 2-3 dry red chillies
- Heat some oil in a pan, add the onions and fry till golden brown
- now add the ridge gourd and fry till supple.
- set it aside, retaining the oil, if needed add a little more.
- add the red chilli, let it fry for a minute, then the dal, let it fry till a little dark brown, not burnt.
- Cool it all, and then grind in the grinder. till it becomes a paste, i lie to have some little crunches of d dal left.
- Serve it with plain dosai or adai.