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Peerkangai Paal Kuzhambu – Ridge Gourd Milk Curry

Ridge Gourd Milk Curry

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Mullai

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Peerkangai Paal Kuzhambu – Peerkangai Paal Kari – Ridge Gourd Curry – Beerkaya Paalu Kura – Ridge Gourd Milk Curry – Back home I have had peerkangai / ridge gourd mostly in the form of chutney, kootu, sambar, modhai..rare occasion as a chunky poriyal with shrimp and that’s about it for me when they mention Peerkangai! After marriage, upon arriving to US… the first family who i met was the Chalasani’s, a cute couple who also got married the same time as we did and that how when i met Padma for the first time and ever since we are good friends. They lived very close to our apartment.. like a about walkable distance and as H4’s you know… nothing to do we use to visit each other house.. chit chat, watch movies, cook together and gossip too… she teaches me Andhra dishes and i share whatever i knew and that’s how i got addicted to this dish.  At times, she also refers this dish as  Pachadi……may its a Telugu thing.. anything chunky she would call it chutney or pacchadi! Well, that never bothered me as along as i had hot steamed basamti rice with paalu kura along with gongura pickle on my plate… Yummo!

#ridgegourdmilkcurry #paalkuzhambu #peerkangaipaalkuzhambu #kulambu

Ridge Gourd Milk Curry

Pudalangai Thengai Paal Kootu – Paal Kuzhambu – Snakegourd Moongdal

Print Recipe
Ridge Gourd Milk Curry

Peerkangai Paal Kuzhambu – Ridge Gourd Pachadi

Andhra style Ridge Gourd Milk Curry / Peerkangai Paal Kuzhambu.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: lunch
Cuisine: andhra, Indian, south indian
Keyword: beerakaya, milk curry, paal kuzhambu, peerkangai, ridge gourd, side dish for chapati, turai
Servings: 4
Author: Mullai Madavan

Ingredients

Ingredients – for curry

  • 2 cups Ridge gourd chopped
  • 1 cup Onion chopped
  • 6 each Green chilli
  • 1 cup Cow milk or Thick Coconut milk whole or low fat
  • 1/4 teaspoon Turmeric powder
  • 1/4 cup Coriander leaves chopped
  • 1 teaspoon Salt or to taste

Ingredients – to temper

  • 2 tablespoon Oil
  • 1/2 teaspoon Mustard
  • 1/2 teaspoon Split black gram
  • 1 teaspoon Cumin seeds
  • 5 each Curry leaves

Instructions

  • To begin with peel the outer skin of the ridge gourd. You may wish to discard or use the peel to make Peerkangai Thol Thugayal / chutney, Use the soft flesh of the veggie to make this curry.
  • Heat oil in a pan, temper with mustard seeds, split black gram, cumin seeds and curry leaves.
  • Add in onions and green chillies and saute over low medium flame. Take care not to burn the onion, it should be cooked over low flame until it becomes soft and translucent.
  • Now add in the ridge gourd along with turmeric, saute for few minutes. Cover and cook over medium flame for 7 to 10 minutes until the veggies becomes tender.
  • Once the gourd becomes tender add in salt and saute.
  • Reduce flame to low and slowly add the milk to combine with the curry. Make sure the flame is at the lowest setting when adding milk. Constantly stir to prevent the milk from curdling.
  • Add in coriander leaves and simmer for few minutes.
  • Serve with hot steamed rice or chapati.

Video

Peerkangai Thuvaiyal

RIDGE GOURD CURRY RECIPE ~ Beerakaya Curry ~ Turai Ke Sabji

To begin with peel the outer skin of the ridge gourd.
You may wish to discard or use the peel to make Peerkangai Thol Thugayal / chutney.
Use the soft flesh of the veggie to make this curry.
Heat oil in a pan, temper with mustard seeds, split black gram and cumin seeds.
Add in onions and green chillies and saute over low medium flame.
Take care not to burn the onion, it should be cooked over low flame until it becomes soft and translucent.
Now add in the ridge gourd along with turmeric, saute for few minutes.
Cover and cook over medium flame for 7 to 10 minutes until the veggies becomes tender.  You may sprinkle little water if the veggie is slightly matured. Naturally ridge gourd is a water based veggie and will release water once its cooked.
Once the gourd becomes tender add in salt and saute.
Reduce flame to low and slowly add the milk to combine with the curry. Make sure the flame is at the lowest setting when adding milk.
Constantly stir otherwise the milk will curdle.
Add in coriander leaves and simmer for few minute Serve with hot steamed rice or chapati.

Ridge Gourd Kootu

Ridge Gourd Shrimp Curry

Ridge Gourd Milk Curry

Comments

5 responses to “Peerkangai Paal Kuzhambu – Ridge Gourd Milk Curry”

  1. Sentil Avatar
    Sentil

    Thanks Mullai. I have tried this recipe today and it came out very well.

  2. meselvi Avatar
    meselvi

    Hi

    To make Ridge gourd chuteny, I generally use the skin. Try out the following..

    Ridge gourd skin(finely chopped)
    Dry red chille 3nos(more the spicy)
    Coconut 4Tsp
    Tamarind a small pinch(if paste 2 drops only)
    Salt(to ur taste)
    oil 1Tsp

    Put oil in a pan, on medium flame, fry the skin till brown, Grind that with all the other ingridents with a little water. Good with rice,chapati,idli,dosa and bread..

    If there is anyother way to make chutney, let me know.
    Se;vi

  3. Visitor Avatar
    Visitor

    Hey ,

    As you have mentioned of making chutney out of ridge gourd skin. Can you post that recipe please.

    Thanks

  4. Mullai Avatar
    Mullai

    Hi Roopa,
    I am still working on it, will soon make its apperance on this site. Thanks for visiting.

  5. roopamurthy Avatar
    roopamurthy

    Hi Mullai, This dish was really good and liked it very much. You have mentioned in notes that we can make chutney out of ridge gourd skin, can you please give me the receipe of how to make chutney out of rridge gourd skin?? Waiting for your reply Regards roopa

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