Ridge Gourd Chutney

"Simple and delicious ridge gourd chutney for rice, popularly known as peerkangai thogayal or thuvaiyal!"


Thai Iced Tea


6 servings


South Indian


40 m




Simple & delicious

– 1 tsp oil divided – 3 tbsp urad dal – 1 tbsp dal – 1/4 tsp asafoetida – 3 dried red chilis – 150 grams ridge gourd peeled and chopped – 1/4 cup cilantro chopped, including the stems – 3/4 tsp salt or to taste – 1 tsp tamarind paste To temper: – 1 tsp oil – 1/2 tsp mustard seeds – 5 curry leaves

You will need:


Simple & easy-to-follow

Step 1

Heat a pan or kadai and add 1/2 tsp of oil. When the oil is hot, add the urad dal, chana dal, and asafoetida. Roast them until the dal are light golden brown.

Step 2

Now add the dried red chilies and roast until the chilies are crisp and the dals turn deep red-brown. (In Tamil, we say sivakka varukanum).

Step 3

Transfer it to a mixer jar and let it cool. Meanwhile, we can cook the ridge gourd. Grind the lentils coarsely before adding the ridge gourd.

Step 4

In the same pan or kadai, heat 1/2 tsp of oil and add the ridge gourd along with cilantro. Saute until the ridge gourd turns soft and mushy. Then turn off the heat.

Step 5

Let it cool and transfer it to the mixer jar that has coarsely ground lentils. Add salt and tamarind paste.

Step 6

Grind the mixture without adding any water.

Step 7

In a separate tempering pan, heat 1 tsp oil, and when the oil is hot, add 1/2 tsp mustard seeds and few curry leaves.


When the mustard seeds splutter, add them to the chutney. Serve the chutney with plain rice or idli/dosa and other tiffin items.

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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