Peerkangai Thogayal Recipe | Ridge Gourd Peel Chutney | Beerakaya Pachadi

Ingredients

• 2 cups Ridge Gourd Skin (Turai/ Peerkangai)
• 2 teaspoons White Urad Dal (Split)
• 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
• 3 Dry Red Chillies
• 2 sprig Curry leaves
• 30 grams Tamarind
• 1/2 teaspoon Salt to taste
• 1 teaspoon Gingelly oil
• 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
• 1 teaspoon White Urad Dal (Split)
• 2 Dry Red Chillies
• 1 sprig Curry leaves

Steps

1. To begin making the Peerkangai Thogayal Recipe/ Beerakaya Pachadi, prep all the ingredients and keep ready.
2. Heat a teaspoon oil in a heavy bottomed pan; add the cut peels of the Ridge Gourd, along with a little salt and saute until soft and tender. Turn off heat and allow it to cool. The peels will not get completely soft, so its ok as long as they have cooked through.
3. In another small pan; roast the fenugreek seeds, dry red chillies and urad dal until it releases a roasted aroma and slightly browned.
4. Now grind the roasted ingredients, the cooked ridge gourd peels, the tamarind and curry leaves together until it forms a smooth paste. Check the salt in the Peerkangai Thogayal Recipe and adjust to suit your taste.
5. Heat a little oil in a pan; add mustard seeds, urad dal, dry red chillies and curry leaves. Allow it to crackle and the red chillies to roast and the dal to get golden brown. Once done turn off the heat and add it to the Peerkangai Thogayal / Beerakaya Pachadi.
6. Transfer the Peerkangai Thogayal / Beerakaya Pachadi to a serving bowl and serve immediately or refrigerate for 3 to 4 days and serve as needed.
7. Serve the Peerkangai Thogayal / Beerakaya Pachadi along with a hot bowl of Steamed Riceand Ghee.