Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Peerkangai thogayal – Ridge Gourd Chutney

Peerkangai thogayal or Ridge gourd chutney is a simple and delicious side which can be served along with plain white rice and papad or you can serve it as a side to rasam or sambar or curd rice. I have always thought it is tough to cut and cook this vegetable until recently when I tried it for the first time. When I made this dish I was surprised to see the less quantity of chutney. I used one big ridge gourd which can serve two. You can also use the skin of this vegetable and make a delicious chutney, Peerkangai thol thogayal (Ridge gourd peel chutney).

Preparation time: 30 minutes

No. of servings: 2

Spice level: 3 out of 5


  • Big ridge gourd – 1
  • Sesame oil – 2 tsp
  • Urad dal – 1 tsp
  • Dry red chilies – 5
  • Whole tamarind – 1 tsp
  • Salt to taste

Method of Preparation:

  1. Remove the skin of ridge gourd and cut into small pieces.
  2. Heat a tsp of oil in a pan and add urad dal and dry red chilies.
  3. Once urad dal becomes golden brown, remove from pan and transfer it to a plate.
  4. In the same pan, add a tsp of oil and add chopped ridge gourd and some salt.
  5. Cover and cook at medium heat till it becomes soft. Stir occasionally.
  6. Let it cool and grind it to a fine paste along with tamarind, fried urad dal, red chilies and a little water (if required).
  7. Serve along with white rice or white rice and rasam/sambar.


  1. Thogayal looks creamy and perfect!

  2. Awesome!! Love this!!

  3. Looks and sounds too good. I would love to eat this it with hot rice 🙂

  4. very nice and spicy…

  5. Chutney looks awesome and delicious. Lovely preparation.

    Hamaree Rasoi

  6. my fav chutney.. simply inviting 🙂
    Indian Cuisine

  7. Such a creamy thogayal…looks yumm

  8. we too make this in the same way. beautiful clciks

  9. Lovely recipe.. chutney looks too good..

  10. Fingerlicking chutney,my fav!

  11. Five chilies? I just put three and it turned out very hot. Next time I will put just two.

  12. Sariyaana soththu pattaai? This can be made just out of the skin only.
    Mathord is same. The skin shall be roasted in oil. ( vadhakkairathu). And ground to a paste.
    That way both will useful.
    Skin becomes thogayal.
    Inside portion with out skin becomes koottu .