Peerkangai Thuvayal Recipe – Ridge Gourd Rice Mix
Peerkangai Thogayal Recipe – Ridge Gourd Rice Mix is an easy Thugayal/thuvayal/thogayal that is prepared by cooking Ridge gourd (Peerkangai) with fried Urad dhal. This ridge gourd thovayal is prepared without coconut and tastes great when mixed with hot rice and gingelly oil/ghee And, there is no need to mention that it is very easy to prepare like all other Thuvayal varieties. 🙂
What is a Thogayal / Thuvayal / Thugayal?
Thogayal – or Thuvayal or Thovayal is a raw mixture/paste prepared by grinding certain ingredients like coconut, curry leaves, Cilantro, Dhal or even a couple of chosen vegetables along with its respective spices and is usually consumed with rice and ghee/sesame oil. There are several varieties of thovayal made in South India especially Tamil Nadu like kothamalli thogayal (Cilantro/Coriander leaves), Karivepilai Thogayal (Curry leaves), Paruppu Thovayal (Toor dhal), Thengai Thogayal, Poondu Thuvayal etc. So many versions are prepared with and without coconut/garlic. Even though those variations are mild, it would cause a great change in its taste, so depending on what your tongue wants, you can prepare any thuvayal.
Peerkangai Thuvayal / Ridge gourd Rice-Mix:
Ridge gourd is called as Peerkangai in Tamil, Tori / Thurai in Hindi, Beerakaya in Telugu, Peechinga in Malayalam & Heerakai in Kannada. It is green in color with sharp edges/lines all over it. Pirkangai thuvayal (Thick Chutney) is a simple Rice-Mix prepared by cooking ridge gourd and grinding it with fried urad dhal along with spices. This is very easy to prepare and would be very tasty, if you have it with hot steaming rice and ghee/ gingelly oil. 🙂 Over to Peerkangai Thogayal – Ridge gourd Rice Mix – Beerakaya Thuvayal from Home-Making-Delight with step by step pictures..
Peerkangai Thuvayal – Beerakaya Thogayal – Peechinga Thovayal – Heerakai Thugayal – Tori Rice Mix Chutney – Ridge gourd Rice Mix Recipe
- Cooking Time: 12 – 15 minutes
- Preparation Time – 5 mins
- Serves -3 persons
- Peerkangai / Ridge gourd – 1 (Finely chopped – 3.5 cups) – [A normal sized ridge gourd yielded 3.5 cups for me]
- Urad dhal (Ulundhu) – 1/2 cup
- Asafoetida (Hing / Perungayam)- 1 tsp
- Salt – as needed
- Edible oil – 2 tbsp
- Sesame oil (Gingelly oil / Nallennai) – 3 tbsp (Can be replaced with edible veg oil)
- Red chillies – 4
- Water – as needed
- Wash and Scrape off the sharp edges of the Ridge gourd.
- Chop the peerkangai into small pieces. Both the skin and the inner portion are edible.
- Heat 2 tbsp of oil in a pan and fry the red chillies. Take care not to burn it. Keep the red chillies aside.
- In the same oil, add urad dhal & Hing and fry them until they turn golden brown. Keep it aside. Let this cool down.
- Add gingelly oil in a pan and add the chopped pirkangai to it. Add the required salt to it. Keep the lid on and let it get cooked for a few minutes (5 – 7 minutes approximately). It itself would leave water. You can sprinkle water, if needed.
- Let the cooked Peerkangai cool down.
- Now, grind the ridge gourd and red chillies first and make a smooth mixture. You don’t have to add water.
- Now, add the Urad dhal and grind again. The consistency of Thuvayal is supposed to be coarse. So, ensure that the urad dhal is ground well and the peerkangai thugayal is now a coarse paste.
- Serve you Birkangai Thogayal – Ridge gourd Rice Mix with steaming rice and ghee. Pappad, Appalam & Fryums would go well with this simple rice. 🙂
- Ridge gourd’s skin is used specifically in a few dishes and its inner portion is used in a few dishes.
- This Peerkangai Thugayal can be advised for pregnant women suffering from nausea and morning sickness. This Heerakai Thuvyal is known to be preferred by pregnant women, when they couldn’t eat anything else due to their nauseated feeling.
Check out all our Chutney and Thuvayal Varieties here.
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