Peerkangai Thuvayal (Ridge Gourd)

Peerkangai Thuvayal 

1. One whole Peerkangai  (Ridge Gourd), 1 medium sized tomato and 3 garlic flakes.
2. 1 Tbsp urad dhal and Curry leaves.
3. 4 no - Red chili
4. Tamarind - a small piece (about a cm in length). 
5. 1 tbsp - Gingely Oil. 

1. Heat oil in a sauce pan. 
2. Season it with Urad dhal, when the dhall turn golden brown, add red chili and garlic. 
3. Then add the diced tomatoes.
4. When the tomatoes are cooked, add the diced Peerkangai(Ridge Gourd) and close the pan with the lid.  
5. Fry them all for at least 5 minutes on medium flame . 
6. When the Peerkangai is cooked and seems soft, remove from flame, let it cool. 

Grind all to fine paste without adding water. Have with hot rice with Ghee. 
You can add 2 tsp of coconut flakes add this while grinding. This is gives a different yummy taste but reduces the spice.
All green with less oil. Enjoy lunch having this Thuvayal. 


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.