Peerkangai Thol Thogayal

Peerkangai / Ridge gourd is generally used to make kootu / gravy. Ridge gourd is an excellent blood purifier and also said to help in weight loss.

In this recipe I have used the skin of the Ridge gourd to prepare thogayal which could be used as a side for tiffins like idly, dosa or can be mixed with rice and ghee.

Ingredients (Serves 3 to 4)

Preparation time – 5 mins
Cooking time – 15 mins
  • Ridge gourd – 1, skin peeled
  • Whole urad dal – 2 tbsp
  • Channa dal – 1 tbsp
  • Red chillies – 2
  • Pepper – 1 tsp
  • Coconut – 2 tbsp, grated
  • Curry leaves – a sprig
  • Salt – As required
  • Oil – 2 tsp


  • In a pan, add 1 tsp oil and fry urad dal, channa dal, red chillies, pepper and curry leaves till they turn golden brown.
  • Add coconut and give a stir and keep it aside to cool.
  • In the same pan, add 1 tsp oil, Ridge gourd skin peels and fry for 4 to 5 mins till they are cooked.
  • Switch off and cool.
  • Transfer to a blender and grind everything smooth by adding little water.

The Thogayal is ready to be served. Enjoy the uniquely tasting thogayal !!!

Key points

  • You can adjust the red chillis and pepper quantity based on your spice levels. My version was moderately spiced.

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