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Peerkangai thogayal

Quick 10 minutes thogayal
5 from 2 votes
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  • Peerkangai | ridge gourd - 1 peeled and cut into small cubes
  • Urad dal - 2 tbsp
  • Mustard seeds - few
  • Red chilli - 1 Adjust according to your taste
  • Tamarind - Small piece around 3 grams, adjust according to your spice or tamarind paste 1/4 tsp
  • Asafetida - generous pinch
  • pinch turmeric pwder
  • Salt - as needed
  • Oil - 1 tsp
  • 2 tablespoon coconut


  • Add oil in a heavy-bottomed pan; add urad dal, mustard seeds and saute
  • When urad dal starts changing to golden brown color
  • Furthermore, add Peerkangai and mix well. Add red chilli and salt, and continue cooking
  • Add a pinch of turmeric powder and mix well
  • When Peerkangai is almost cooked add coconut, tamarind, and asafetida
  • Mix well and saute till the Peerkangai turns mushy when pressed with hands
  • Cooldown the mixture and after it is completely cool grind without adding water
  • If desired add a tempering with mustard seeds, urad dal and curry leaves add it to the Peerkangai thogayal. Serve the Peerkangai Thogayal along with rice and ghee


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  1. Coconut is optional, you can make Thogayal without that 
  2. Channa dal can be used instead of urad dal
  3. Always taste ridge gourd before making thuvayal, bitter ridge gourd should not be cooked 
  4. You can saute dal and vegetable separately 
  5. Avoid red chilli if you are making Thogayal for a postpartum recipe
  6. Adding water while grinding will make Thogayal watery
  7. Garlic, onion can be added for extra flavour
  8. If the ridge gourd peel is soft it can be used for making thogayal
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