Take 2 to 3 ridge gourd and peel the skin alone (the veggie can be used to make sambar or kootu). Measure it to 3 cups (soak the skin in water for 20 minutes with a little salt. Then rinse it well to remove any pesticides and squeeze to remove any excess water).
Measure 1 tbsp of urad dal, 1 tbsp of chana dal, 4 garlic flakes, 1 small piece of tamarind, and 6 to 7 red chilies. Also, measure 1/4 cup of grated coconut, 1 tsp of powdered jaggery, required salt and hing. Heat 1 tbsp of oil in a pan, then add the urad dal and chana dal.
Then, add the garlic flakes, tamarind, and red chilies. Roast everything in low flame until golden color and keep it separately.
To the same pan, add the grated coconut and give a quick stir. Keep the grated coconut along with other roasted ingredients.
To the same pan, pour 1 tbsp of oil and when it turns slightly hot, add the ridge gourd peel/skin. Just add 1 pinch of turmeric powder, it brightens the color of the thogayal, but it is optional only. Saute in low flame, for 2 to 3 minutes, till it softens a bit, and also, ensure the raw smell of the skin has left. Let it cool down.
To a mixer/blender, add all the roasted ingredients, except the ridge gourd skin. Pulse it first without adding water.
Now, add the sauteed ridge gourd skin. Again pulse, just add 1 or 2 tbsp of water and grind it to a semi-coarse paste.
Finally, add the required salt, jaggery and give a quick pulse. Thogayal should be always on the thicker side, so never pour water and grind. Usually, seasoning/tempering is not done for thogayal.Serve this Ridge Gourd Peel Chutney with rice and Mor kuzhambu.
Tips for Ridge Gourd Peel Thogayal
Use fresh and slightly mature ridge gourd skin/peel for a tasty ridge gourd peel chutney.
Always soak the ridge gourd peel in water with a little salt for 20 minutes. This helps to remove the chemicals or pesticides if present on the skin.
Don't burn the ingredients while roasting, else the thogayaltastes bitter.
This thogayal can be prepared with urad dal or channa dal alone. But I used both the dals.
Adjust red chili as per spiciness required for this peerkangai thol thogayal recipe
For more spiciness, 1/2 tsp of peppercorns can be roasted and ground with other ingredients.
Don't skip tamarind, as it lends a nice tangy taste. Even, 1/4 tsp of tamarind paste can be used.
For a bright colour, add 1 pinch of turmeric powder to the ridge gourd peel while sauteeing.
Never skip jaggery as it enhances the taste of the
Always thogayalshould be on the thicker side, so add very little water only while grinding.
Usually, seasoning is not done for thogayal. But if preferred, you can do it.
Consume the thogayal within 2 to 3 hours for freshness. If you are planning to keep the thogayal for 2 days, then sauté the coconut well and avoid using your hands while transferring it into the storage container. Otherwise, skip the coconut completely, in that case, it can be used for a week.