Ridge gourd/Peerkankai chutney

This is a vegetable that I’ve never seen in my hometown in India. But, when we moved to Chennai, the vegetable shops had this particular vegetable – peerkankai – that I found to be particularly strange. Since I always like to try to cook different things, I really wanted to find out what it tasted like. One time, my neighbor said, she made peerkankai chutney for idly. She told me how to use the peerkankai, which I still remember. I asked her a lot of questions about how to cook the vegetable, as well as which parts of the vegetable to use. Hopefully, the pictures below are helpful for the first-time users of peerkankai.


  • Peerkankai ———————- 1
  • Grated coconut ————— 1/4 cup
  • Urad dal ————————– 2 tbsp
  • Dry chilies ———————- 6
  • Garlic cloves ——————- 2
  • Ginger —————————– 1 small piece
  • Tamarind ———————— 1 small piece
  • Cumin seeds —————— 1 tsp
  • Salt to taste

For seasoning

  • Dry chilies ——————- 2
  • Cumin seeds —————- 1 tsp
  • Urad dal ———————— 1/2 tsp
  • Curry leaves —————- 1 spring
  • Cooking oil ——————- 1 tbsp

How to make

  • Wash the peerkangai and remove all the ridges
  • Take all the outer layer (skin) from peerkangai
  • Place a heavy pan on the stove in medium heat
  • Add oil, urad dal, dry chilies, garlic cloves, ginger, tamarind and cumin seeds
  • Once the urad dal turns light brown, add the peerkankai skin and saute for 5 minutes
  • Add the grated coconut
  • Mix it well and saute for one more minute
  • Now switch off the stove and wait for it to cool down
  • Once it cools to room temperature, grind it into a medium fine paste
  • Now transfer it into a serving bowl and do the seasoning
  • For the seasoning
    • Heat oil in a small pan
    • Once it is hot, add dry chilies, cumin seeds and curry leaves
    • Pour this into the peerkankai chutney
  • It goes well with idly or dosa
  • After taking the skin from the peerkankai, the inner part can be used to make peerkankai kootu
  • I will post the making of peerkankai kootu another day


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