Ridgegourd Thogayal
Ridgegourd
Ridgegourd
It is very good and healthy to include Ridge gourd in our daily diet plan . Many dishes can be cooked very quicky on account of its high water content. Froma variety of lentils stew with ridgegourd, chutneys, dosas, curries, dry poriyals, chutneys and thogayals, ridgegourd / peerkangai is consumed in a big way in many southern states .
It is very common for many Tamil households to prepare a simple thogayal to mix with rice and ghee or sesame oil , enjoy with a poapad, skip the rasam, sambar poriayal routinue . This tastes particularly appetising when you feel under the weather .
The thogayal also makes an excellent lunch box dish
Ridge gourd contains good amount of cellulose and high in water content that helps to relieve from constipation.
• It contains insulin like peptides and alkaloids that helps to reduce the sugar levels in the blood and urine.
• It is high in beta-carotene which is good for enhancing eye sight.
• Ridge gourd acts effective in purifying blood. It boosts up and nourishes the liver health and protects the liver from alcohol intoxication.
• Ridge gourd juice is used to heal jaundice and to strengthen your immune system against any infection.
• It is good for skin care, as the blood purifying qualities in it ensures you to stay clear from pimples and acne.
• Ridge gourd helps to manage acidity as well as ulcers. It is well known as a cooling agent and aids in handling burning sensation during urination.
Here I am sharing recipe for ridgegourd thogayal, there is yet another recipe for making thogaiyal with only the peels of ridge gourd, i will post it in a while along with ridge gourd lentil kootu / stew
Peerkangai thogayal
Ingredients
2 cups or required quantity of chopped ridgegourd after washing and peeling off the thorny skin .
1 tsp split udad dal
1 tsp chana dal
some curry leaves
1 small pinch of tamrind
salt as needed
3 red chilies
big pinch of asafoetida
3-4 tbsp grated coconut
Method
Wash and peel the ridgegourd well .
Do not remove the entire peel but scrape off the rough thorny exterior .
chop into smaller pieces .
Take a pan, add 1 tsp oil , add the lentils, red chilies, tamrind piece and sautee till the lentils are fragrant and change colour lightly .
transfer to a plate , in the same pan add 1 tsp oil , add the chopped ridgegourd pieces, sautee till tender, add some handful of curry leaves , coconut sautee for aminute , and remove .
when the dry ingredients are cooled, powder finely in mixie jar, add the ridgegourd pieces with curry leaves, salt, coconut and tamrind .
grind to a paste , though not too smooth .
serve with hot rice, sesame oil and papad.
Peerkangai thogayal rice
Watch this youtube video of the recipe. Kindly consider Subscribing to my Channel for regular uploads of new content .
Follow my Instagram posts .
11 traditional Diwali recipes in one place, from sweets and savouries to the morning lehiyam. This collection has my tried and tested festival favourites, including Adhirasam and Deepavali Lehiyam, made the old way with simple ingredients and easy steps, so you can plan your full Deepavali menu without searching everywhere.