February 28, 2022

Peerthangai (peerkangai) thogayal | Ridgegourd (Thurai) Chutney

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 Peerthangai thogayal /thuvayal is a very popular side dish in Tamil Nadu . Though there are various ways to use Peerthangai/Thurai ,in Tamil Nadu making it as thogayal is the most preferred form . Thogayal pairs well with sambar ,kootu or rasam rice .

 I personally love to have peerthangai thuvayal with thurai moong ki dal. Though both have the same vegetable in  common their tastes are completely opposite and it compliments one another really well.

Peerkangai thogayal tastes good with chapati and dosa too but with idli I prefer the coconut chutney and have never tried with this thuvayal . If you happen to try please let me know how did u like it with idlis in my comment section below. 

Peerthangai thogayal has a spicy as well as tangy taste and the flavors are well balanced by adding a pinch of jaggery while grinding.  

Since we use roasted dhalls for grinding thuvayal, the same can be stored under refrigeration for 2 or 3 days . Donot keep for long as the taste tends to change and also using refrigerated food for long isn't good for health .

Priya's Zucchini Thogayal has caught my attention and is soon going to be on my menu.

Some more interesting vegetable based thogayal for you to try from my blog

Maanga (raw mango) Thogayal 

Senai (yam) thogayal 

Vazhakkai thol (Raw Banana peel)  Thogayal 


Preparation Time - 10 mins

Roasting Time - 3 to 4 mins

Complexity - simple 

Serves - 2 to 3 


1 medium size ridge gourd 
3 tbsp udad dhall 
3 tbsp fresh grated coconut 
3 to 4 dried red chillies 
1 tsp pepper corns 
Few curry leaves 
Small piece of tamarind 
Salt to taste
1 tsp jaggery powder 
Pinch of asafoetida 


  • Peel the ridge gourd and cut into medium pieces and cook it using 1/4 cup until soft and tender . In the same water add the tamarind to soften .
  • In a pan heat 1 tsp oil and fry the mustard seeds until crisp and golden brown .
  • Next add the pepper, curry leaves,  red chillies and roast till the chillies turn crisp.  Take care not to burn the chillies or udad dhall . If using a heavy bottom pan ,then you can turn off the stove after frying the udad dal and roast the chillies as the pan will retain heat for long time . 
  • Add the grated coconut to this pan and give it a quick stir . Let the ingredients cool.
  • In a blender jar ,add the roasted ingredients, asafoetida and salt and give a quick pulse .
  • Add the boiled ridge gourd /Peerthangai, jaggery ,tamarind and little water to grind to a chutney consistency. Adjust salt if needed .
  • Remove into a dry container using a dry spoon and store it properly. 


  1. Ridge gourd thogayal looks super tempting . Good to enjoy when we want a change in menu. So easy and delish priya. I will add jaggery when I make it next. Lovely recipe Priya.

  2. Ridgegourd thogayal looks lip-smackingly delicious! I love it and I'm sure even people who don't usually like ridgegourd will like this.

    The use of coconut and peppercorns is interesting. We don't use them. Would love to try out this thogayal your way some time.

  3. Ridge gourd chutney sounds superbly delicious. Fresh coconut curry leaves and tamarind definitely makes this chutney lipsmacking. A perfect accompany with any snacks or with meal.

  4. This is a delicious thogayal. I like the addition of coconut and black pepper. We would love to have this with rice or dosa too!

  5. my MIL used to make this way with the pulp of the peerkangai (always called it that rather than peerThangai :p) , whereas amma / me make it with the thick skin only. I bet ur thogayal would taste fab with some hot rasam rice ! yummm


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