Thogayal has its roots deeply steeped in the culinary traditions of Tamil Brahmin (Tambram) households, where it has been a quintessential part of daily meals for generations. Its origin lies in the need for simple, wholesome, and flavorful accompaniments that align with the vegetarian and satvik dietary principles followed by Tambrams.

Role in Tambram Meals:

1. Thogayal evolved as a practical way to use minimal ingredients while maximizing nutrition and flavor. Lentils, tamarind, and vegetables or greens are common ingredients ensuring a balance of protein, fiber, and vitamins.

2. True to the Tambram ethos of resourcefulness, thogayal often incorporates peels, stalks, or leftover portions of vegetables, promoting zero-waste cooking.

3. Thogayal pairs beautifully with hot rice and ghee (a signature comfort food) and also acts as a side for tiffin items like idli or dosa, adding variety to the meal.

4. As it is often consumed in vegetarian households, thogayal aligns with the principles of satvik food, considered pure and conducive to spiritual practices.

Its enduring presence in Tambram kitchens signifies its adaptability, frugality, and the love for balanced and nutritious meals in Tamil cuisine.

Ridgegourd Thogayal is one such a flavorful thogayal / chutney made with ridge gourd (peerkangai), lentils, tamarind, and spices. Its taste is a delightful blend of earthy, tangy, and spicy hints enriched with the natural sweetness of ridge gourd. Nutritionally, ridge gourd is rich in dietary fiber, vitamins A and C, and minerals like zinc and iron, making this thogayal both delicious and wholesome.

Importance of Thogayal in Tamil Cuisine:
Thogayal is a staple in Tamil households, celebrated for its versatility and balance of flavors. Thogayal reflects the Tamil culinary zest for minimizing waste, as it often includes vegetable peels or unused parts of ingredients. Its rich taste and nutrient-packed ingredients embody the simplicity and health-conscious approach of Tamil cuisine.

Delicious healthy nutrition rich peerkangai thogayal / ridgegourd thogayal makes excellent side dish or as a paste to mix with rice and enjoy .The benefits of ridgegourd are manifold Locally, it goes by various names like “Turai” in Hindi, “Jhinge” in Bengali, “Beerakaya” in Telugu and “Peerkangaai” in Tamil.

It is commonly used to prepare many dishes such as pakoras, sambhar, dal, chutney and raita, seasoned with spices, to enhance its flavour.

It offers innumerable health benefits like promoting weight loss, maintaining eye function and enhancing immunity.The significant amounts of vitamin A in ridge gourd, in the form of beta carotene, contribute to improving eyesight even at an older age. They also aid in preventing muscular degeneration, partial blindness and other eye ailments.

Ridge gourd is low in calories, sugars, has vast reserves of dietary fibres, which aid in regulating appetite, curbing untimely cravings and controlling weight gain.It is laden with phytonutrients that possess hypoglycemic traits, thus effectively preventing sudden spikes in blood glucose levels post meals.

In this manner, ridge gourd stimulates digestion, metabolism, insulin functions and aids in keeping diabetes in check.

Ingredients

2 cups or required quantity of chopped ridgegourd after washing and peeling off the thorny skin .

1 tsp split udad dal

1 tsp chana dal

some curry leaves

1 small pinch of tamrind

salt as needed

3 red chilies

big pinch of asafoetida

3-4 tbsp grated coconut

Method

Wash and peel the ridgegourd well .

Do not remove the entire peel but scrape off the rough thorny exterior .

chop into smaller pieces .

Take a pan, add 1 tsp oil , add the lentils, red chilies, tamrind piece and sautee till the lentils are fragrant and change colour lightly .

transfer to a plate , in the same pan add 1 tsp oil , add the chopped ridgegourd pieces, sautee till tender, add some handful of curry leaves , coconut sautee for aminute , and remove .

when the dry ingredients are cooled, powder finely in mixie jar, add the ridgegourd pieces with curry leaves, salt, coconut and tamrind .

grind to a paste , though not too smooth .

serve with hot rice, sesame oil and papad.