We always make the no onion no garlic version of peerkangai thogayal which pairs well with hot rice and ghee. I actually wanted to try the ridge gourd chutney recipe which i tasted in my friend’s house sometime back. But i didn’t have coconut with me as it is one of the ingredients of the peerkangai chutney, ridge gourd chutney. This recipe includes onion and garlic but this is a chutney without coconut. Generally, kids won’t consume ridge gourd much. When it is given in this form, they will love it. We usually make Ridge gourd dal and peerkangai masiyal. Will share the recipe of peerkangai masiyal soon.
Peerkangai chutney
Peel the skin of the ridge gourd and take out the seeds in the center. If the ridge gourd is tender we don’t take out the center portion. Chop finely.In a pan add 3 tsp oil and add the urad dal, green chili, garlic, and curry leaves. We can temper the curry leaves but in this way, it will be consumed easily. Saute this in medium flame. Once the dal starts turning brown add the small onions.Cook till they shrink and change color. Add salt.
Add the chopped peerkangai now. Cook for 3 minutes in medium flame. This will leave the water and gets cooked quickly.Switch off the flame.Cool completely.
Grind into a fine paste.
Temper mustard seeds and red chili in 1 tsp oil. Add it to the chutney.
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