Saturday, November 19, 2011

Peerkankai Tholi Thogayal (Ridge Gourd Peel Chutney)

When we have a thogayal for a meal, one of the frequently asked questions is "whose tholi (skin or peel) thogayal is it today?" ;D. Luscious thogayals are often made with tender skins or innards of veggies when a recipe calls for peeling or hollowing them and you don't want to throw away perfectly good and nutritious scraps.

Today's thogayal utilizes the skin of peerkankai; when the ridge gourds are peeled for dishes like masiyal, some of the flesh is peeled away as well - what a waste of good food! This tasty thogayal is very similar to Pumpkin Thogayal. Of course, it goes without saying that the whole veggie may be used to make the thogayal as well. Other vegetables that make great thogayal are carrots, eggplants, various winter/summer squashes.

We love to spread this chutney (and others) on toast; it makes a wonderful savory breakfast or snack. It is also great as a sandwich spread and a delicious dip for fresh breads.


Peels of 1 or 2 Peerkankai (ridge gourds)
1-2 tsp Oil
3 Tbsp Urad Dal
3-4 hot dry Red Chiles
1 Pinch Asafoetida
1 marble sized lump Tamarind (or 1 tsp concentrate)
Sea Salt to taste


Soak the tamarind lump in a couple of tablespoons of warm water.

Heat the oil in a small pan and toast the chiles and dal; add asafoetida and cook for a few seconds.

Stir in the peels and salt; cover and cook over low heat stirring occasionally until the peels soften. Let cool.

Combine all the ingredients and grind to a nice puree.

Serve with dosas, idlis, with meals, on toast, etc. Enjoy!!

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