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
Pudalangai Thengai Paal Kootu – Paal Kuzhambu – Snakegourd Moongdal
Peerkangai Paal Kuzhambu - Ridge Gourd Pachadi
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
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