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.
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:
- Take the ridge gourd and peel off the skin thoroughly and chop the peeled skin into fine pieces.
- 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.
- Now add an asafoetida for the flavor, stir it well and add a piece of tamarind to it.
- Fry these ingredients thoroughly because this is the base masala for this dish.
- 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.
- In the same pan, add 2 spoons of oil and add the peeled ridge gourd skin. Saute it till its raw smell goes away.
- Now add coriander, mint, and curry leaves to the sauteed ridge gourd skin.
- Move it to the blender, add the salt and grind it like a smooth paste.
- In the pan add ghee and temper the urad dal, mustard seeds, and red chili.
- Add the tempered mixture to the smooth Peerkangai Thogayal and serve it with rice.
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