Ridge gourd Thogayal one of the side dishes that I prefer to make more often. It is not only healthy, low in calories, easy to make, but also goes with variety of food. I make it as side dish to Idli, dosa, Chappathi and be able to use it along with rice as a side dish.
When I grew up, in our small house, my mother used to maintain a well stocked home garden. Ridgegourd is a frequent crop. I still remember some of the those ones that grow at a good height, my mother lets them to mature on its own. She used to remove the seeds for the next harvest and the cleaned one becomes our body scrub for the next year. Freshly harvested Thogayal hand ground along with fresh grated coconut is divine in taste.
- 1/2 Kg Ridge Gourd
- 2 Tbsp Coconut
- 1 Tbsp Oil
- 1 Tsp Urd dal
- 3 Nos Dry red chillies
- 1 Tsp Salt To taste
- 1 Tsp Imli/Tamarind As a piece/Conc. Juice
- 1/4 Tsp Asefoetida/Perungayam powder
Peel ridge gourd using a peeler. Some people use the tender part of the peel, but I find it too heavy of fiber for my digestive system. If you are using peel, then remove the edges (where two faces join) and chop them into the pieces.
In a kadai, heat oil and fry Urad dal and Chillies. Keep aside. In the same kadai, add the cut ridge gourd and fry in low flame. Water will ooze out from the vegetable and allow the vegetable to cook in its own water, leaving the lid open.
Cook in low flame so that it gives time for water to be let out. Cook till all pieces turn translucent and change color. Cool the cooked pieces.
In a mixer, add fried urad dal and chillies along with coconut pieces and give it a grind. When the mixture is uniform, add the cooked ridge gourd. Also add salt, asefoetida, tamarind and grind them uniformly.
Choose tender ridge gourd as they would be more tasty.
As such the thogayal will be a bit runny, hence do not add water to ridge gourd to cook. Allow it to cook in its own water.
Ridge Gourd Thogayal – Step by Step pictures
* Peel and cut Ridge Gourd into pieces.
*In a kadai, heat oil and fry Urad dal and dry red chiilies. Keep separately.
*In the same kadai, add ridge gourd pieces and cook in low flame. All the pieces to cook in its own water. Allow pieces to cool down once cooked.
*Coarsely grind Urad dal, chillies along with coconut pieces in a mixer. In the same mixer, add the cooked ridge gourd, salt, asefoetida, tamarind and grind into smooth paste.
Related: Did you try Manathakkali Drumstick Kootu. It is also easy, tasty and healthy sidedish. Do try and let me know your feedback.