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The ingredients needed to cook Peerkangai Thoghayal | Ridge Gourd Chutney:
- Provide Thoghayal
- Take 1/2 kg Ridge gourd/Turai
- Use 1 lemon sized ball of deseeded tamarind
- Prepare 1 teaspoon salt
- Take 2 green chillies
- You need 2 dry red chillies
- You need 1/4 cup split dehusked black lentils/ udad dal
- Prepare 1/4 cup curry leaves
- Prepare 1 big size tomato
- Use 1/4 cup grated fresh or desiccated coconut
- Take 1/2 teaspoon aesofotida
- You need 2 tablespoons Coconut or vegetable oil
- Provide Tampering
- Prepare 2 tablespoons Coconut oil
- Take 1/2 teaspoon mustard seeds
- Get 4-5 curry leaves
Instructions to make Peerkangai Thoghayal | Ridge Gourd Chutney:
- Wash the ridge gourd/turai clean. Scrape out only the hard part of the skin and leave the tender part, it is full of nutrition, so we want it in our thogayal. Roughly chop the vegetable and set aside
- In a pan add oil and fry the dal/ lentil till golden colour
- Add both chillies and asafoetida and fry for 1 minute.
- Add the vegetable, mix and let it cook for 1/2 a minute. Add tamarind and fry.
- Once the vegetable is half cooked add the roughly chopped tomato, coconut, salt and curry leaves. Cover and cook till gourd is fully soft. Switch off flame and let the mixture come to room temperature
- Put in a mixer grinder and grind till smooth paste.
- Tamper by adding coconut oil in a pan and heat. Add mustard seeds and curry leaves.
- Add the prepared paste to the tampering and cook for just half a minute in it.
- Enjoy it with with hot chapatis or steamed rice by adding some oil like it's done traditionally
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