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Peerkangai Thogayal recipe- Gravy Recipe- Super Suvai Tamil

Peerkangai Thogayal recipe | Gravy Recipe- Super Suvai Tamil

In this blog post, I am going to share a healthy Peerkangai Thogayal Recipe. Peerkangai also is known as Ridge gourd in English belongs to a family of Cucumber. It contains a huge quantity of water and it is very healthy. But many peoples don't add them to their diet. 


peerkangai-thogayal-recipe


The Peerkangai Thogayal recipe is a kind of South Indian Gravy. For this recipe, we need the peeled skin of Ridge gourd. I mentioned the list of ingredients below. This quantity is for 3 people. You can modify the ratio of the ingredients.

Ingredients required for Peerkangai Thogayal:

  • Ridge Gourd (Peerkangai)-one
  • Red chili (Sigappu Milagai)- 1 no
  • Green chili (Pachai Milagai)- 1 no
  • Ginger (Inji paste)- half spoon
  • Garlic (Poondu paste)- half spoon
  • Tamarind (Kulambu Puli)- quarter spoon
  • Coriander leaves (Kothamalli Ilai)- As required 
  • Grated Coconut (Thengai Thuruval)- one cup
  • Asafoetida (Perungayam)- As required
  • Mint leaves (Pudina Ilai)- As required
For tempering Peerkangai Thogayal:
  • Mustard seeds (Kadugu)- quarter spoon
  • Urad dal (Ulutham Paruppu)- quarter spoon
  • Ghee (Nei)- As required
  • Red chili (Sigappu Milagai)-one

Peerkangai Thogayal recipe cooking method:

  1. Take the ridge gourd and peel off the skin thoroughly and chop the peeled skin into fine pieces.
  2. In a pan, add a sufficient amount of oil. Once the oil is heated, add the finely chopped ginger and garlic pieces, red chili, green chili. Fry it till the good aroma came from it.
  3. Now add an asafoetida for the flavor, stir it well and add a piece of tamarind to it. 
  4. Fry these ingredients thoroughly because this is the base masala for this dish.
  5. Add a cup of grated coconut to it and fry it well till the foam-like element came out from the coconut. Replace this masala with a blender and allow it to get cooled.
  6. In the same pan, add 2 spoons of oil and add the peeled ridge gourd skin. Saute it till its raw smell goes away.
  7. Now add coriander, mint, and curry leaves to the sauteed ridge gourd skin.
  8. Move it to the blender, add the salt and grind it like a smooth paste.
  9. In the pan add ghee and temper the urad dal, mustard seeds, and red chili.
  10. Add the tempered mixture to the smooth Peerkangai Thogayal and serve it with rice.

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