Ridge gourd/Peerkangai Thuvaiyal

This dish is my all time favorite South Indian recipe. I learned this dish from my mother. The preparation cuts down my time in the kitchen, whenever I am bored to cook. This dish can be mixed with plain rice dotted with ghee or eaten along with Idli/Dosa/Chappathi.


Ridge Gourd, peeled, sliced roughly – 2 medium-large
(If the gourd is fresh, peel only the ridges. the dish tastes good this way than peeling completely)

Red chillies 3 or 4

Mustard seeds 1 tsp

Urad dal 2 tsp

Refined oil 1tsp

Tamarind, small lemon-sized, soaked in water for a minute

Asafoetida a pinch

Salt to taste


1. Cook the ridge gourd in as little water as possible.

2. Heat the oil in a pan and sauté the mustard seeds, urad dal, dry red chillies and asafoetida for a few seconds.

3. Remove and allow the mixture to cool and grind all the ingredients together.

Ingredients           Peerkangai Thuvaiyal

It is always good to add the cooked gourd and the fried urad dal at the end when you are grinding.

One Comment Add yours

  1. Suguna Balasubramanian says:

    It is good and nice to see the method. Suguna Balasubramanian

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