Apr 14, 2015

Peerkangai Thol Thogayal / Ridgeguord Skin Thogayal

Peerkangai - Tamil, Torai - Hindi, Beerakai - Telugu ,
Ridgeguord(Sponge guord) in English.

Peerkangai Thol Thogayal / Ridgegourd Skin Thogayal is a healthy sidedish which tastes great with idly,dosai ,chappathi and roti too.



Benifits : 

Ridgegourd(Sponge gourd) and its skin is an excellent blood purifier,cure for cancer,benificial for diabetes,aiding weight loss,anti-inflammatory,anti-biotic,fortifying the immune system etc.;
  • It has an insulin like Peptides and alkalides within the vegetable that helps to reduce the sugar levels in both the blood and urine.
  • It is used to cure jaundice against infection.
  • It contains good content of cellulose and high in water content that helps to relieve from constipation and healing piles.
  • It helps to manage acidity as well as ulcers.It is well known as a cooling agent and aids in handling burning up experience with the urine.



I already posted Peerkangai / Ridgeguord Chutney with/without skin.Most of the times i prepared with skin ,sometimes i reserve the peeled skin for tomorrow's dish.

                  

Peerkangai Thol Thogayal :
Thats it : Peel the Skin - Fry ings. - Grind
Total Time : 15mins
Serves : 2Persons

Ingredients :

Peerkangai Thol - 1Cup (Tightly Packed)

Oil - 1tbsp
Urad dhal - 2tbsp
Channa dhal - 1tbsp
Red chillies - 4 (I used round sized)
Perungayam / Hing - 1/4 tsp
Small onion - 7
Coconut - 2tbsp
Tamarind - 1/2 tsp
Salt - 1/2 tsp-

Seeding : (OPTIONAL)
Oil - 1tbsp
Mustard - 1/2 tsp
Curry Leaves - 1sprig

Procedure :
Wash Peerkangai under running water.Cut head and tail part.Peel the raised skin lines of peerkangai and discard it.


Now peel off the whole skin of peerkangai.
[i always cook peerkangai chutney first day and reserve the skin for next day's usage]


1.Heat a kadai with medium heat,add oil,urad dhal,channa dhal,after it browns,perungayam,red chillies,small onion,fry for 3mins till onion gets brown in colour.Now add peerkangai skin and fry for 4mins.Switch off the flame.


2.Cool it ,add salt and grind it as a paste.Seeding is optional.While grinding add very little water,thogayal should be in thick paste consistency.


Peerkangai Thol Thogayal is Ready ...!!!









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