Beerakaya Kothimeera Pachadi | Andhra-style Peerkangai thogayal | Peerkangai thogayal | ridge gourd chutney | ridge thuvaiyal | Peerkangai thuvaiyal | ridge gourd recipes | ridge gourd chutney | ridge gourd thogayal recipe in Tamil | Tamil brahmin style recipes | Peerkangai thuvayal | Peerkangai Thogayal recipe with step by step pictures and video recipe. Check out the peerkangai thuvaiyal. If you like the video, pls SUBSCRIBE to my channel.
Peerkangai thogayal | Peerkangai thuvaiyal | ridge gourd recipes | ridge gourd chutney | ridge gourd thogayal recipe in Tamil | Tamil brahmin style recipes | Peerkangai thuvayal | Peerkangai Thogayal recipe is a popular traditional Andhra dish variety. Quick and Easy 10 mins pachadi tastes good with rice, and sesame oil (or melted ghee) tastes best. Thuvaiyal varieties are also a great rice accompaniment with Rasam varieties, Milagu Kuzhambu, marandhu kuzhambu, Poondu Kuzhambu, or any tamarind-based Kuzhambu variety, also curd rice.
Peerkangai | Ridge gourd for cooking
Ridge gourd is low in saturated fat, cholesterol, and calories, which aids in weight loss. It is also very rich in dietary fiber and enriched with all the vital elements, and is easy to digest,t and it is a great diabetic-friendly vegetable. This healthy vegetable is used in many Indian cuisines. Ridge gourd | Chinese okra | sponge gourd is called as peerkangai in Tamil, beerakaya in Telugu, Peechinga In Malayalam, hirekayi in Kannada, and turai in Hindi. kootu, Thogayal, and masiyal are few of my favorites ways to enjoy peerkangai.
Never forget to try out a piece of vegetable before cooking
Just like snake gourd /cucumber, some ridge gourd tends to be bitter, and it is always recommended to try a small piece first before making Thogayal, as bitter ones need to be avoided, so it is better to taste.
Thogayal | thuvaival variety
When it comes to Thogayal varieties, most of the Thuvaiyal varieties we do in our homes will have a blend of vegetables, lentils, coconut, and spice. Compared to the chutney variety,Thogayal is thick. Many people don’t do tempering for Thogayal, but adding tempering to Thogayal is my personal preference. Many Thuviyal varieties are prepared in Tamil Brahmin cooking. chayote peel Thogayal is one great way to use the peel. This is Andhra version with peanut, which gives an amazing flavor and a different taste.
Peerkangai thogayal
Traditional South Indian Thogayal | thuvaiyal | chutney recipe. Peerkangai has a subtle flavor, but this Thogayal has a perfect balance of flavors. Tanginess from tamarind, spice from red Chilli, the flavor from coconut, and authentic South Indian taste from asafetida make this ridge gourd thuvaiyal flavorful. 10 minutes of quick peerkangai thogayal is the best rice accompaniment when you can’t make kuzhambu varieties.
shelflife
stays good for 2 days at room temperature. goes well with rice, tiffin varieties
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Ingredients:
1 teaspoon peanut oil
1/2 tablespoon sesame seeds
1 tablespoon coriander seeds
2 tablespoon roasted peanuts
1 teaspoon cumin seeds
4 green chilies
1 tablespoon peanut oil
3 garlic cloves
350 g peerkangai (ridge gourd)
3/4 cup onion
1 tomato
10 g tamarind
1 teaspoon salt
Coriander leaves
1/2 tablespoon peanut oil
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1 teaspoon chana dal
1 teaspoon cumin seeds
2 red chilies
1 teaspoon urad dal
3 garlic cloves
Asafoetida
How to make Beerakaya Kothimeera Pachadi with step-by-step pictures
- Heat peanut oil in a pan.
- Add coriander seeds and sesame seeds, and roast well.
- Stir in cumin seeds, roasted peanuts, and green chilies; roast well.
- Add garlic and ridge gourd, and sauté for 3 minutes.
- Add onions and sauté until they turn translucent.
- Add tomato and tamarind; sauté until mushy.
- Add salt; mix well. Make sure all the ingredients are cooked well
- Add coriander leaves; cool
- Grind the roasted dry ingredients first.
- Pulse the mixture after adding the sautéed wet ingredients.
- Heat peanut oil in a pan again.
- Add mustard seeds, urad dal, chana dal, red chilies, and cumin seeds; let them splutter.
- Add garlic and sauté until aromatic.
- Sprinkle asafoetida and mix well.
- Transfer the chutney to a bowl and mix thoroughly.
- Finally, garnish with fresh coriander leaves.
Ingredients
- 1 teaspoon peanut oil
- 1/2 tablespoon sesame seeds
- 1 tablespoon coriander seeds
- 2 tablespoon roasted peanuts
- 1 teaspoon cumin seeds
- 4 green chilies
- 1 tablespoon peanut oil
- 3 garlic cloves
- 350 g peerkangai ridge gourd
- 3/4 cup onion
- 1 tomato
- 10 g tamarind
- 1 teaspoon salt
- Coriander leaves
- 1/2 tablespoon peanut oil
- 1 teaspoon urad dal
- 1/2 teaspoon mustard seeds
- 1 teaspoon chana dal
- 1 teaspoon cumin seeds
- 2 red chilies
- 1 teaspoon urad dal
- 3 garlic cloves
- Asafoetida
Instructions
- Heat peanut oil in a pan.
- Add coriander seeds and sesame seeds, and roast well.
- Stir in cumin seeds, roasted peanuts, and green chilies; roast well.
- Add garlic and ridge gourd, and sauté for 3 minutes.
- Add onions and sauté until they turn translucent.
- Add tomato and tamarind; sauté until mushy.
- Add salt; mix well. Make sure all the ingredients are cooked well
- Add coriander leaves; cool
- Grind the roasted dry ingredients first.
- Pulse the mixture after adding the sautéed wet ingredients.
- Heat peanut oil in a pan again.
- Add mustard seeds, urad dal, chana dal, red chilies, and cumin seeds; let them splutter.
- Add garlic and sauté until aromatic.
- Sprinkle asafoetida and mix well.
- Transfer the chutney to a bowl and mix thoroughly.
- Finally, garnish with fresh coriander leaves.
Video
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