Peerkangai thuvayal or peel chutney, a delicious south-indian style chutney made with ridge gourd peels and dal. An healthy and hearty condiment to serve with steaming hot rice and ghee.
Peerkangai thuvayal | Chutney with ridge gourd | Easy chutney with vegetable peel | How to make peerkangai thuvayal | No waste chutney with vegetable peels | Thuvayal sadham
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About the Recipe
Peerkangai, called as ridge gourd also known as kalitori or luffa. It is used extensively in Asian cuisines. Ridge gourd peel thuvayal, a delicious condiment made with its peels and lentils. Thogayal or thuvayal is a south-indian style chutney.
Thogayal/Chutney’s are an easy way to make your family try a new ingredient or vegetable they are not fond of. Thuvayal is also an excellent way to use up the vegetable to its entirety.
I already have a ridgegourd chuntey that uses the whole vegetable along with the peel in the blog. But usually when making ridge gourd, we remove the peel and cook only the soft flesh of the gourd.
Like many other vegetables, the peels of the gourd have so much nutritional value. Instead of omitting them, our grandmothers found an interesting way to use them up.
Why you should try this Peerkangai peel thuvayal?
As I mentioned above, the peel of the ridge gourd is a rich source of dietary fiber and other nutrients. It is also low in calories. Many discard the peel, because of fibrous and tough texture, though it is edible.
To make this peel palatable, just sauté in hot oil until it wilts and becomes soft. Then you can add your favorite herbs and make an excellent condiment.
This versatile and easy-to-make chutney is delicious in many ways. Enjoy it with rice and ghee, as a chutney with idli/dosa, or as a spicy spread for wraps and rolls. For a creamy version, blend a portion with yogurt.
If you don't prefer lentils in your chutney, try this Ridge gourd peel & mint leaves spread. It is a zingy sandwich spread made with just the peels and herbs.
The peels can also be frozen to use later. Just wash them well in water, drain completely and freeze it in Ziplock bags.
Today's Lunch Thali
I made this delicious peerkangai peel thogayal as part of our Friday lunch thali. The simple thali contains
- Peerkangai peel thogayal
- jeera rasam
- Thengai arisi payasam/kheer
- Urad dal bonda
- Banana stem & coconut curry
- Steaming hot rice
Some Interesting Condiments
The Ingredients
- Peels from 2 ridgegourds. I also use the top and bottom ends of the gourd.
- Spices, i have used black peppercorns and red chilies to spice the chutney. Peppercorns are optional, one can omit them.
- Coconut & ginger, freshly grated or frozen, do not skip coconut, they add flavor and also binds other flavors together.
- Dal, i have used chana dal and urad dal, they add volume to the chutney
- Add-ons : Sesame seeds and coriander seeds, don't miss these two ingredients. Coriander seeds adds a nice aroma to the chutney and sesame seeds a nutty texture.
Step by Step Instructions to make Ridge Gourd Peel chutney
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- I have used frozen ridge gourd peels in the recipe, you can also use fresh ones.
- Heat a pan with oil add the dals, along with coriander seeds. Saute for a minute or two, then add pepper corns, sesame and coriander seeds.
- Once the dals are roasted, add the red chilies, saute for few seconds. Transfer this another plate and let it cool completely.
- In the same pan, add a teaspoon of oil and add the peels. Sauté well until it wilts and becomes soft.
- Remove the sautéed peels from the heat. Add coconut, ginger and tamarind to this and let this cool completely.
- Once cool enough, take it in a mixer jar, add ¼ cup of water and grind it to a chutney.
- Serve this nutritious thogayal with steaming hot rice and gingely oil for a comforting meal.
How to Serve & Store
This zesty peerkangai peel thogayal can be served with rice or also as a side with idly/dosa. Just adjust the consistency with water to serve with idly/dosa.
Make the chutney a little spicy and use it as a spread for your wraps and rolls. I would also blend it with little yogurt and make it a bit creamy to be used as a spread.
The peerkangai peel thuvayal can be refrigerated in an air-tight container. It stays good for 2-3 days. The amount I mentioned above, lasts me for 3 days.
More Interesting Thogayal Recipes
Recipe
Peerkangai Thol Thogayal | Vegetable Peel Chutney
Equipment
- Indian style mixie or any heavy blender
Ingredients
- 4 cups Peerkangai / Ridge Gourd Peel (approximate value) from 2 ridge gourds
- 3 tablespoon urad dal/black gram dal/Uluntham paruppuu
- 1 tablespoon chana dal/gram dal/Kadalai paruppu
- 1 teaspoon coriander seeds
- 2 teaspoon white sesame seeds
- ½ teaspoon black peppercorns/milagu
- ⅓ cup freshly grated coconut
- 6 nos red chilies
- 1 teaspoon salt or to taste
- ½ an inch piece of fresh ginger
- ⅓ cup water
- 2 teaspoon oil
- a sprig of curry leaf
- a small marble-sized ball of tamarind
Instructions
- I have used frozen ridge gourd peels in the recipe. The peels were washed, drained and then freezed. It stays good for a month in the freezer. Use them straight from the freezer, no need to defrost.
- If using fresh peel, peel the ridge gourd, wash the peels well and allow them drain well.
- In a kadai/pan, add a teaspoon of oil, add both the dals along with coriander seeds, saute them in a medium flame.
- Midway add peppercorns and sesame seeds to this and roast until the dal turn golden brown.
- Once the dal turn golden brown, add the red chilies, saute for few seconds and remove the roasted ingredients to another plate.
- In the same pan, add another teaspoon of oil, add the ridge gourd peels. Let the peels wilt and become soft.
- Since i have used frozen peels, it took around 8-10 minutes for the peels to wilt and become soft. If using fresh peels, it will take only 3-5 minutes.
- Once the peels are soft, add coconut, ginger and tamarind to this, remove from heat and let it cool completely.
- Once it is cool enough, take the ingredients in a mixer jar, add salt and grind it to a thick chutney. Add 1 -2 tablespoon of water at a time and grind. Thogayals are usually thick and not runny.
- Once ground, remove the chutney to a serving bowl. Serve it with steaming hot rice and gingely oil for a comforting meal.
- Leftover thogayal can be refrigerated in an air-tight container. Stays good for 2-3 days.
Video
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
lata raja
This is one thogaiyal, I will eat with anything!
Priya Suresh
We do this often, i used to add sesame seeds in this thogayal, ur version looks yumm..
kitchen queen
I too make this thogaiyal but I cut the entire peerkangai into small bits and roast in oil and grind with other items.
my kitchen
My MIL will prepare in different way,ur also interesting.Yummy one.Do visit my blog when u find time
Priya Vj
Peerthangai thol thogayal is a treat with hot rice, nallennai and some Sutta appalam ..I love all types of thogayal .
Neha (My Culinary Expressions)
This is awesome - A chutney with ridge gourd peels! It is such a pleasure to visit your blog for South Indian Flavors. I will definitely try this recipe. Bookmarking it.
Preethi
Peerkangai Thol Thogayal Is a hot favourite at my place . It is so flavourful and lip smacking. I just need some roasted appalam and pickle to polish it off. Comfort food for me .
Mayuri Patel
It's been a long time since I've made ridge gourd peel chutney. It is so delicious and a good way to add dietary fibre to one's diet. I like the addition of sesame seeds and pepper in your recipe.
Archana
Peerkangai Thol Thuvayal, which is different from what I make, sounds delicious and interesting, and it will be made in my place.
Seema
peerkangai thol thogayal looks just perfect. and tastes amazing with rasam rice It is so lovely to see how the traditional foods incorporate every bit of the produce.