Chutneys, Sizzling Tastebuds

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


  • Mustard seeds – 1/2 tsp
  • Sesame oil – 1 tsp
  • curry leaves – few



  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. 



  1. Mayuri Patel

    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.

  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! 🙂

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

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

  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

  6. Much innovative and interesting!

  7. Prathima Shivraj

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

  8. Priya Satheesh

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


    I have made this Thogayal as well dear..:D..urs looks divine!

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