Ridge gourd, as we all know, is a common vegetable. It can be easily cultivated at home.
This vegetable is rich in dietary fiber. The inner soft part is used to make sambar, kootu and I have used the skin to make thogayal.
Thogayals are coarsely ground. Normally, it is a mix for plain rice, along with gingelly oil.
Ingredients :
1 medium-sized Ridge gourd
Using a knife, remove the skin, as shown in the picture here.
Urad dal - 2 tsps
Channa dal (kadalai paruppu) - 1 tsp
Red chilis - 3 or 4
Asafoetida - 2 pinches
Coconut - small slices 5 to 6 or 1 tbsp grated
Curry leaves - a handful
Tamarind - gooseberry size
Salt - to taste
Preparation:
In a kadai, add gingelly oil and fry urad dal, channa dal, and chilies.
Add asafoetida powder and transfer this to a plate.
Now add a little more oil and put ridge gourd skin. Add a little salt to cook it softly.
Let it cook for some time until the skin turns to slight brown color.
Once all the ingredients are cooled, start the grinding process.
In a mixie jar, first, add fried ingredients, salt, coconut, tamarind, and grind.
Just grind it for a few seconds.
Then add cooked ridge gourd skin, curry leaves, and a little water.
Grind it coarsely. Do not grind it to a smooth paste.
It goes very well with hot rice. You can add 1 tsp of gingelly oil while mixing with rice. Pappad/Appalam or vadaam is the best combination for this.
This thogayal goes well with dosa too.
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