Peerkangai Thuvaiyal | Ridge Gourd Chutney

Ridge gourd (Sponge Gourd) is called as Beerakai in Telugu, Peerkangai in Tamil and Torai in Hindi. It's a ridged and dark green veggie with white pulp inside. It is one of my favourite vegetables. I like Peerkangai in Sambar with Moong Dal, as Porial and as chutney. At my home, my mom used to plant our own vegetables like Brinjal, Ridge Gourd, Snake Gourd, Broad Beans, Tomato, Green Chilly, Lemon, Drum

stick, etc… I love to see the yellow flower from this plant in evening time like yellow color starts, stunning look really.

Ingredients:

Peerkangai/Ridge gourd– 1 cup (chopped roughly)

Urad Dal – 2 tbsp.

Green Chilly – 2 Nos

Red Chilly – 2 Nos

Tamarind – small gooseberry size

Salt – 1 tsp

Oil – 1 tbsp

Garlic – 1 clove (small - 2)

Jeera – 1 tsp

Coconut – ¼ cup

To temper:

Oil – 1 tsp

Mustard – 1 tsp

Curry leaves

Preparation:

1.       Wash and cut the Ridge gourd roughly. No need to remove the skin as you are going to grind it as chutney

2.       Soak tamarind in water. (No need to add more water. Just add till the tamarind gets immersed). Sometimes tamarind will remain like that. This step is to make the grinding process easy

3.       Take oil in a pan and add urad dal one the oil is heat.

4.       Wait for few seconds till the color of the dal changes slightly. Now add green chillies and red chillies.

5.       After 5 seconds, add garlic and fry for 10 seconds.

6.       Now add the chopped ridge gourd and fry for a minute.

7.       Add jeera and keep frying for 5 mins.

8.       Add coconut and fry for a minute (this step is completely optional)

9.       Turn off the stove and let it cool down completely

10.   Don’t squeeze just strain water from the tamarind

11.   Bring the fried items, tamarind and salt to the mixer.

12.   Pulse it without adding water first.

13.   Add little water and grind. Check the thickness and add more water if you want and grind

14.   Take oil in a pan. Once the oil is heat add mustard.

15.   When the mustard splutters add curry leaves and fry for 5 seconds

16.   Add the ground chutney into it and cook for 2 minutes in low flame.

17.   Now the chutney is ready

I had this chutney with hot rice. This will also go well with idly, dosa and chapatti

Health Benefits of Ridge Gourd:

Ridge gourd biologically named as Luffa anguiculata is called as peerkangai in tamil and Torai in hindi.

Ridge gourd is broadly cultivated in exotic nations since its farming needs a hot environment. It really is frequently cultivated in India, Pakistan, Indonesia, China and also the Philippines.

Its health benefits are listed as:

·         Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese.

·         It has blood-purifying properties.

·         It contains insulin-like peptides, alkaloids and charantin, all of which act together to lower blood and urine sugar levels without increasing blood insulin levels.

·         It has high beta crotene that is good for eyes.

·         Cellulose in ridge gourd helps to overcome constipation so is good for stomach.

·         It helps to purify, restore and nourish liver as it’s an antidote for alcohol intoxication

·         It also aids weight lose.

·         It is used in skin care treatment against eczema, psoriasis

·         Also aids in curing piles

·         A glass of ridge gourd juice in the morning can help to strengthen your immune system against any infection.