Peerthangai (peerkangai) thogayal | Ridgegourd (Thurai) Chutney

 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 

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Preparation Time - 10 mins

Roasting Time - 3 to 4 mins

Complexity - simple 

Serves - 2 to 3 

Ingredients 

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 

Method

• 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. 

South Indian Lunch - Thali #5

 A wholesome and piping hot lunch is always a pure bliss on a weekend day. 

Today's menu is a family favorite and no one will fuss over any item and I also don't have to think of different options to please everyone at home .

I got some really fresh and tender veggies delivered through Deep Rooted Co , an online app and I was excited and tempted to use all the veggies especially the Spinach which was just too good . I am very happy to get such tasty vegetables and the best part was the Spinach was so clean and I dint have to spend a lot of time cleaning the roots and removing weeds. This is not a sponsored post ,but if you are looking for farms fresh vegetables and fruits to be delivered at door step,pls do try this app.

So the lunch menu was planned in  the best possible way to include all our family favorite vegetables

Peerthangai Paruppu | Ridge gourd lentil curry 

Kos Pattani Poriyal | Cabbage Peas Stir fry

Keerai Masiyal / Blanched & mashed Spinach 

Tomato Rasam  served with  piping hot rice and  usual accompaniment of curd or buttermilk.

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Thurai Moong ki Dal | Ridge Gourd Lentil Curry

 Some recipes are close to our heart for many reasons, and this Thurai Moong ki dal is one such recipe for me . Memories of this dal dates back to those days when internet was not heard off and we relied on magazines and cook books for various recipes to try on . Amma used to collect a lot of recipes from various magazines and also write down in her diary from the cookery shows that she would watch on TV . All off those have been my source of inspiration for what I am today. 

Thurai Moong ki Dal was one of the very first recipe I tried on my own right from chopping to pressure cooking and received a big pat from my mom who has been the  best critic of my life. I don't even have the magazine cutting with me now ,but this recipe is etched in my mind and credit goes to Mrs Tarla Dalal for having detailed the recipe so well even for a novice to prepare with confidence. 

 Ridge gourd is known as Heerekaai (kannada) , Beerakai (Telugu)  , Thurai (Gujarati) , Peerthangai (tamil) .Ridge gourd is a very healthy vegetable packed with healthy nutrients and can be used in a variety of recipes.  Peerthangai Thogayal is a very famous recipe made in Tamil Nadu and pairs very well with rice and also dosa ,idli,chapathi .Kalyani has a very detailed and delicious recipe for Peerthangai Thuvayal on her blog.

Thurai Moong Ki Dal is simple to make and gets done in less than 20 mins and the best part is ,it can all be done just using your pressure cooker. Serve this delicious mildly spiced dal with steaming hot rice or piping hot fulkas . Thurai Moong dal is easy to digest and hence you can serve this to kids or even to old people who need soft and simple food which is light on the stomach .

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Preparation Time - 10 mins
Cooking Time - 15 mins
Complexity- simple 
Serves - 2 to 3

Ingredients 

1 medium ridge gourd 
1 cup moong dhall /split yellow lentil 
2 green chilies 
1tsp finely chopped ginger  (skip for Jain version)
Few curry leaves 
1/2 tsp mustard seeds 
1/2 tsp jeera 
2 tsp oil
Salt as needed
Pinch of turmeric
1/2 tsp sugar

Fresh corriander 

Method 

• Wash and peel the ridge gourd and cut them into medium sized chunks. 
• Wash and soak the moong dhall for 10 mins in water .
• Chop the green chillies and curry leaves finely .
• Heat oil in the pressure cooker , splutter the mustard seeds ,jeera and then fry the green chillies ,curry leaves and ginger. 
• Add the chopped ridge gourd with turmeric, salt and saute it for 2 mins.
• Add the soaked moong dhall  2 cups of water and suagr along with some chopped corriander and close the pressure cooker lid. Adjust salt at this stage if needed. 
• Pressure cook for 2 whistles on medium flame ..let the pressure release naturally .
• Open the lid, mix it well. Add some ghee if you like and serve it hot with rice or rotis .