Ridge Gourd Chutney Recipe | Peerkangai Thuvaiyal for Dosa & Idli

Ridge gourd, also known as Peerkangai, is a highly nutritious vegetable packed with natural fibre and health benefits. It is light on the stomach and is often considered beneficial in traditional home remedies. Instead of discarding the peel, you can even include a little of the skin while preparing this chutney, as it adds extra nutrition and flavour.

This simple South Indian chutney pairs beautifully with hot dosas and idlis, making breakfast both healthy and delicious.

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Ingredients Required

• 1 ridge gourd, sliced and roasted in oil
• A pinch of hing (asafoetida)
• 1 tsp tamarind (imli)
• 1/2 tsp salt
• 2 tsp chana dal
• 2 tsp urad dal
• 2 dried red chillies

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Method

1. Heat a little oil in a pan and roast the sliced ridge gourd until soft. A little skin can be retained for added nutrition.
2. In the same pan, roast chana dal, urad dal, and red chillies until golden and aromatic.
3. Allow everything to cool slightly.
4. Transfer the roasted ridge gourd, dals, chillies, hing, tamarind, and salt into a mixer jar.
5. Grind into a smooth or slightly coarse chutney as preferred.
6. Serve fresh with hot dosa, idli, or even steamed rice.