Peerkangai Thogaiyal

Ridge gourd ( Sponge Gourd) is called as Peerkangai in Tamil and Torai in Hindi. Biologically ridge gourd is referred to as Luffa acutangula. It’s a ridged and dark green veggie with white pulp inside. And thogaiyal means chutney. 
Peerkangai thogaiyal is a traditional, very easy to make and very healthy dish that can be served with steamed rice, idli, dosa and even rotis. 

Traditionally, coconut is not added in this recipe. But in my version, there is some coconut. 

Ridge gourd is extremely rich in dietary fiber and enriched with all the vital elements that include Vit-C, Zinc, Iron, Riboflavin, Magnesium, Thiamin and traces of another minerals. 

It is low in saturated fat, cholesterol and calories that aids in weight loss.

Ridge gourd contains good content of cellulose and high in water content that helps to relieve from constipation and healing piles.

Ridge gourd contains insulin like Peptides and Alkaloids within the vegetable that helps to reduce the sugar levels in both the blood and urine.

It is high in Beta-carotene which is good for enhancing eye sight.

Ridge gourd acts effective in purifying blood. It boosts up and nourishes the liver health and protects the liver from alcohol intoxication.

Ridge gourd juice is used to heal jaundice and to strengthen your immune system against any infection.

It is good for skin care, as the blood purifying qualities in it ensures you to stay clear from pimples and acne.

Ridge gourd helps to manage acidity as well as ulcers. It is well known as a cooling agent.

  
Ingredients 

Ridge gourd – 2 medium sized

Grated coconut – 1/2 cup

Urad dal ( black gram) – 2 tbsps

Red chillies – 6-7

Tamarind – very little

Salt to taste

Oil – 3 tsps

Mustard – 1/2 tsp

Curry leaves – few

Hing ( asafoetida/ perungayam) – 1/8th tsp

Method

Wash, peel and chop the ridge gourds.

Heat a tsp oil in a pan. Add the urad dal and sauté for few seconds. Then add the red chillies. Sauté till the dal turns golden and red chilies becomes crisp. Remove from the pan and let it cool.

 

 Heat a tsp of oil again in another pan. Add the chopped ridge gourd and sauté till becomes soft. Let it cool.
  
First grind the red chillies and tamarind. Then add cooked gourd, coconut and salt to taste. Grind to a coarse paste. Finally add the golden urad dal and grind for few more mins. Adding urad dal at the end of the grinding gives a crunchy flavour to chutney which I really like.

Heat the remaining oil in a pan. Add mustard. When it starts spluttering, add curry leaves and hing. Sauté for few seconds and add the tempering to the thogaiyal.

Serve the thogaiyal with idli/ dosa/ rice / roti:)

  

Allam Pachadi

Ginger is called as allam in telugu and pachadi is a chutney or pickle. 
Allam pachadi is a very famous dish from Andhra cuisine. It’s generally made during winters and during rains as ginger generates lot of heat in the body and also builds up body immunity. As it generates lot of heat, it is advised to consume this pachadi in moderation.

This pachadi can be served with idli / dosa/ rotis / rice 🙂

  

Ingredient A

Chopped ginger – 3 tbsps

Grated coconut – 4 tbsps

Tamarind – small gooseberry sized

Jaggery – 1+1/2 tsps

 Oil – 1/2 tsp

To roast 

—————–

Oil – 1 tsp

Red chillies – 7-8

Chana dal ( Bengal gram/ kadala paruppu) – 2 tbsps

Urad dal – 1 tbsp

Method 

Heat oil in a pan. Add chopped ginger and sauté it for few mins. Remove and let it cool.

Add little more oil in the pan. Add chana dal, urad dal and red chillies. Sauté till the dals turn golden. Take it off the gas and cool it.

Grind the ginger, roasted dals and red chillies, coconut, tamarind, jaggery and salt together to a coarse chutney.

Serve it with rice/ roti/ idli/ dosa

  

Cherry Chutney

Cherries are one of the very low calorie fruits; however, are rich source of nutrients, vitamins, and minerals. Both sweet as well as tart cherries are packed with numerous health benefiting compounds that are essential for wellness.
Today I made a tangy and a spicy chutney with cherries. It tasted really good and can be served as an accompaniment for idli / dosa / paratha and can be used as a sandwich spread too:)

  
Ingredients

Onion – 1 medium sized

Tomato – 1 medium sized

Cherries – 1 cup ( washed and deseeded)

Sambar powder – 1 tsp

Oil – 1 tbsp

Mustard – 1 tsp

Split urad dal – 1 tsp

Curry leaves- few

Salt to taste

Method

Peel, wash and chop onion.

Wash and chop tomato.

Heat oil in a pan. Add mustard. When it starts spluttering, add urad dal. Sauté for few seconds and then add chopped onion. Sauté till the onions turns pale. 

Add the chopped tomato and cherries. Sauté for few mins and then add sambar powder and salt to taste. 

  

Sauté till the cherries and tomatoes becomes soft.

Cool and grind to a coarse paste.

Garnish with curry leaves and serve:)

  

Green Apple Chutney

Green apple which is sweet and sour in taste has long been recognized as one of the healthiest fruits. It is innately packed with a variety of essential nutrients such as proteins, vitamins, minerals and fibers. These are known to offer relief from digestive disorders and are also very effective in lowering blood cholesterol and BP, stabilizing blood sugar levels & improving appetite.

In my family, no one except me is fond of green apple. I generally use it for salad or pickle. The crisp texture and the sweet and sour flavour of the green apple makes it an excellent ingredient for salad and pickle. For a change I wanted to make chutney. 

It’s a simple recipe, easy to make and totally delicious 🙂



Ingredients 

Chopped onions- 1 cup

Chopped green apple- 1 cup

Sambar powder- 1 heaped tsp

Jaggery- 2 tsps 

Oil- 1 tbsp

Mustard- 1 tsp

Split urad dal- 1 tsp

Hing- 2 pinches

Salt to taste

Method

Heat oil in a pan.

Add mustard. Once it starts spluttering, add split urad dal and hing. Sauté for few seconds and add the chopped onions.

Sauté till the onions turn pale.



Add the chopped green apple, sambar powder, jaggery and salt to taste. Mix well and cook till the apple becomes tender.



Cool and grind this to a coarse chutney.

Serve it with Idli/ dosa/ Othappam 🙂