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Ridge Gourd Peel Chutney Recipe | Peerkangai Thol Thogayal Recipe

Ridge Gourd Peel Chutney with step by step pictures. This recipe is prepared with ridge gourd peel, tamarind, jaggery and so on. It can be served with Dosa, Idli or rice.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 104kcal

Ingredients

  • 3 cups Ridge Gourd Peel
  • 1 tbsp Oil
  • 1 tbsp Chana Dal / Kadalai Paruppu
  • 1 tbsp Urad Dal / Ulundu Paruppu
  • 4 or 6 Dry Red Chillies
  • 4 to 6 cloves Garlic
  • 1 tbsp Tamarind
  • 1 tbsp Jaggery
  • Salt to taste
  • Water as needed
  • For Seasoning:
  • 1 tbsp Oil
  • 1 tsp Mustard Seeds / Kaduku
  • 1 tsp Urad dal / Ulundu Paruppu
  • 1 sprig Curry leaves
  • ¼ tsp Asafoetida / Hing / Kaya Podi

Instructions

  • Wash and peel the skin of ridgegourd. You can use the flesh in other recipes, for this one you need only the peel.
  • Heat 1 tblspn of oil. Add in chana dal, urad dal, chillies and garlic. Fry till golden. Drain them and take it in a blender. Crush them and set aside.
  • Now in the remaining oil add the peel and saute till it is cooked.
  • Now take it in blender and puree to a coarse mix. Take this in a bowl and set aside.
  • Now make seasoning. Heat oil in a pan, add in mustard seeds, urad dal, asafoetida and curry leaves. Let them fry, Pour this into the chutney and mix well.
  • Serve with rice, idli or dosa.

Video

Nutrition

Serving: 1g | Calories: 104kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 2mg | Potassium: 38mg | Fiber: 1g | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg
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