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Peerkangai thol thuvaiyal a high fiber immunity booster chutney made with ridge gourd skin

Peerkangai Thol Thuvaiyal (Ridge Gourd Skin Chutney)

A simple and traditional high-fiber thuvaiyal made using ridge gourd skin. This easy recipe supports digestion and is perfect for everyday meals.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Course: chutney, Side Dish
Cuisine: south indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup peerkangai thol (100gms aprox) ridge gourd skin, chopped
  • 1 tbsp urad dal
  • 1 tbsp channa dal
  • 5-8 No garlic cloves with skin or peeled
  • 12 -15 Nos small onions shallots
  • 1 tbsp coconut pieces fresh, chopped
  • Small piece tamarind
  • 2 Nos dried red chillies adjust to taste
  • 2 tsp oil
  • Salt to taste
  • Water as needed for grinding

Equipment

  • 1 cooking pan

Method
 

  1. Heat oil in a pan. Add urad dal and channa dal, roast until light golden.
  2. Add garlic, red chillies, small onions, coconut pieces, and tamarind. Saute until onions turn soft and translucent.
  3. Add chopped peerkangai thol and cook for 5–7 minutes until soft. Do not overcook.
  4. Let the mixture cool. Transfer to blender, add salt, and grind to a slightly coarse texture.
  5. Serve thick with rice or adjust with water for chutney consistency. (Optional: add mustard tempering)

Notes

  • Do not overcook ridge gourd skin, it may turn mushy
  • Grind slightly coarse for best texture
  • Adjust spice level based on taste
  • Using gingelly oil gives a better aroma and enhances the flavor of this thuvaiyal.