July 30, 2017

Peerkangai Thuvayal | Ridgegourd Chutney | Vegan and GF dip

For this month of , I was paired with Shobana who gave me two delightful ingredients  -Ridge gourd and Bengal gram for the Shhhh Secretly cooking Challenge with the theme "Chutneys".

It was unusual to see that although we make it frequenty, I was yet to post this thuvayal. Thuvayal or Thogayal as its known in Tamil is different from the nomenclature of chutney in the sense that it has lentils , tamarind and vegetables as the base, in addition to coconut. 
Some chutneys / thuvayals also use onions (shallots mostly), but we dont use them

Its also much thicker than chutneys. And makes it easy to mix with rice as well as as a dip with Idli / Dosa / Pongal / uthappam etc. We had this with Quinoa Adai for breakfast (that explains the early morning rush pictures :p)

Without much ado, lets get started on this thuvayal. Similar thogayals on my blog are : 

Inji Thogayal (GInger chutney)
Pudina Thogayal (Mint chutney)
Paruppu Thuvayal (Lentils only chutney)
Karivepalai Thogayal (Curry leaves chutney)

For dips with Idli / Dosa, check out more than 20+ varieties of chutney here.

So, here's presenting a Vegan, GF dip to go with your dosa / Idli or even rice+sesame oil. Keeps for upto 3 days under refrigeration.

Prep time : 15 mins, cook time : 5 mins, Serves : 3 generously.


What you need:
  • Ridge gourd peels - 1 cup (scrape the hard thorny ridges with the knife, and with a peeler, peel thick peels along with a little flesh, but not too much)
  • Channa dal / Bengal gram / kadalai paruppu - 2 TBSP
  • Urad dal / Ulutham paruppu - 1 tsp
  • Dry Red chillies - 3 large
  • Tamarind - about small lemon quantity
  • Fresh / frozen coconut - 1/4 cup
  • Handful of coriander leaves - optional but tastes great ! 
  • Salt - to taste
  • Oil - 1 TBSP

Tempering:
  • Mustard seeds - 1/2 tsp
  • Sesame oil - 1 tsp
  • curry leaves - few


Method:
  1. In a pan, heat 1 TBSP oil. Saute the dals one by one till golden brown, drain to a plate. Now add the tamarind, red chillies and the ridge gourd peels and saute on low heat for 3-4 mins till the peels turn slightly crisp (remove the chillies after 30 seconds, though).
  2. Cool, grind all the ingredients with adequate salt and very little water to a thick thovayal consistency. add a tsp of water if required to get all the ingredients together.
  3. Make the tempering with the mustard seed and curry leaves. Add to the chutney and serve. 



8 comments:

  1. I've never made chutney using ridge gourd. This thuvayal looks so good. I would love to try it as it goes with anything...even rice.

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  2. My mother makes this ridge gourd peel chutney quite often, but I have never tried it out at home. Now, you so tempt me to make it soon! :)

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  3. I love this thogayal and kootu combo. Looks yumm

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  4. Nostalgic with the addition of urad dhal and channa dhal.

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  5. One of my favourite thogaiyals, though my recipe is rather different. Love the recipe with coconut and tamarind in addition to the vegetable and lentils! Sujata Shukla from PepperOnPizza.com

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  6. Much innovative and interesting!

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  7. My fav, adding coconut sounds more flavor will try this version

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  8. I love the taste of chutney and healthy too. So tempting to taste it now with Rasam Rice :)

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Cheers
Kalyani

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