Peerkankai Thuvaiyal | Ridge Gourd

Peerkankai thuvaiyal is a South Indian chutney made with ridge gourd. It is a simple and healthy dish that is usually served as a side dish with rice or dosa. The ridge gourd is cooked and blended with red chillies, tamarind, and other spices to create a flavorful and spicy chutney. It is a delicious and nutritious addition to any meal.

Peerkankai Thuvaiyal | Ridge gourd

Recipe by S Kamala
0.0 from 0 votes
Course: Chutney, SidesCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Discover the delicious and nutritious Peerkankai thuvaiyal, a South Indian chutney made with ridge gourd. Perfect as a side dish with rice or dosa!


  • Ridge Gourd (Peerkankai) – 1

  • Red Chillies – 2 to 3

  • Urad Dhal – 2 tablespoons

  • Asafoetida – Peanut size

  • Tamarind – A big Gooseberry size

  • Salt – 1 teaspoon or as per taste

  • Oil – 2 teaspoons

  • For seasoning
  • Oil – 1 teaspoon

  • Mustard – ½ teaspoon

  • Curry leaves – few


  • Wash the gourd, trim off only the ridges, and cut it into medium-sized pieces, keeping the skin on.
  • Heat a teaspoon of oil in a kadai and fry asafoetida, urad dal, and red chillies along with the tamarind. Remove and set aside. In the same kadai, add another teaspoon of oil and sauté the gourd pieces on medium flame for about 5 to 6 minutes. Remove from the kadai and allow to cool for 10 minutes.
  • In a mixie, first grind the fried dal, chilli, asafoetida, tamarind, and salt into a powder. Then add the sautéed gourd and pulse for just a second to coarsely blend.
  • Season the mixture with mustard seeds and curry leaves.
  • This chutney pairs well with idli, dosa, or chapati, but it is especially delicious with hot rice and a few drops of ghee.

Recipe Video


  1. Niloufer Riyaz

    thuvayal migavum arumayaga ulladu

  2. Hi Niloufer Riyaz,

    Thank you for visiting my site and your comments.

  3. Anonymous

    Dear Kamala,

    Sorry been sick and could not visit ur blog…Tried ur brinjal masala kuzhambhu.Tastes like hotel style kuzhambhu.Very nice recipe.Also like this one too.I make only the thol as thogaiyal in the ridgeguord and the inside part I make it into a kootu. Will try this recipe and post feedback.

    Regarding the sprouts once I tried and I did not like it too much cos of the raw smell and also too lazy to do it but will give ur sundal a try too…Thanks for sharing such wonderful recipes…


  4. Hi AR,

    Hope you are doing well now. Yes. Normally thuvaiyal is done with the skin of ridge gourd and the inner part is used for kootu. However, when we make thuvaiyal with whole vegetable, it tastes better.

  5. Thanks for the info

  6. hai kamala,

    Ur peerkankai kootu was awesome. really good to taste.

    Good job yaar !!

  7. it is called eerekayi rubbidha uli palya in karnataka.this thuvayal is added to cooked green gram dhal and used as kuzhambu.

  8. Hi aunty!! Thanks for this recipe…
    I had recently cm across cabbage tuvayal… if you help me with ur style of preparation… will be helpful!!

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