Peerkangai thol thogayal - I have decided to include thogayals at least twice a week. Thogayals are easy to make, multi-purpose - Mix it with rice, or serve it as a side dish to tiffin items and curd rice. Aren't the reasons good enough to include them in my weekly menu. Ridge gourd skin has got health benefits as the ridge gourd itself. Rich in dietary fibre, just make it a point not to scrape the skin very thin, to make this thogayal.
What is required:
Veggies:
Ridge Gourd - Make sure it is not bitter or doesn't have brownish spots.
Lentils: Whole white urad dal is used.
Spices: Red chillies are used. Green chillies and red chillies may be used in the ratio 1: 1. The solid form of asafoetida is used.
Seeds: Mustard seeds are used.
Salt: White crystal salt is used. It is recommended to use crystal salt for making thogayal varieties. Normal salt can replace crystal salt in case of unavailability.
Souring Agents: Tamarind is used.
Oils and fats: Sesame oil is used. Any oil can be used.
Method:
Chop the skin into small pieces.
Saute everything in oil.
Grind to a coarse paste.
Storage: Since this doesn't contain any pulp or coconut, you can store it in the fridge for 3 days in an airtight container.
Equipment used: Kadai/frying pan, blender.
Recipe:
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| Peerkangai thol thogayal |
Total time taken - less than 30 minutes
No. of servings - 5
1 tsp = 5ml
1 tbsp = 15 ml
Ingredients with measurements:
Sesame oil - 2 tbsp
Ridge gourd skin - from 6 smaller sized ridge gourd.
Urad dal - 2 tbsp
Red chillies - 10
Tamarind - small lemon sized
Hing - a pinch
Salt - to taste
Mustard seeds - 1/2 tsp
Directions:
1. Chop ridge gourd skin into pieces.
2. Heat oil, saute the skin till they become little brown in colour.
3. Transfer to a plate.
4. If required add some oil to the same pan or kadai, add mustard seeds when they pop, add urad dal, red chillies, hing and tamarind.
5. Saute till lentils become brown in colour.
6. Transfer everything to a blender jar, grind to a coarse paste adding salt.
Alternative method:
1. After chopping ridge gourd skin, steam it and then proceed further.
Notes:
The quantity of the chillies can be increased or decreased according to one's taste.
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