Ridge Gourd Curry Recipe | Peerkangai Curry Recipe

Peerkangai curry also known as ridge gourd curry, beerakaya kura or turai is a simple and comforting South Indian side dish made with fresh ridge gourd, onion, chillies, spices and a simple tempering. It is one of those easy vegetable recipes that can be made quickly for lunch or dinner. Serve it with hot steamed rice, dal, sambar or rasam for a delicious meal. You can also serve it with chapati for a light meal.

Peerkangai Curry Recipe

This peerkangai curry is very easy to make and needs only a few everyday ingredients. If you are looking for a quick South Indian vegetable side dish, give this recipe a try.

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About Peerkangai Curry

Ridge gourd is one of those vegetables I make quite often at home. It is simple, light and cooks quickly, which makes it perfect for busy days.

I usually make peerkangai as thogayal, kootu, sabzi, but this time I wanted to try something a little different.

The first time I tried cooking with a ridge gourd, I made a ridge gourd egg bhurji. I really loved how soft the ridge gourd became and how well it worked with eggs. It was a simple, filling and protein meal. So, I thought of making a completely vegetarian version this time.

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For this curry, I cooked the ridge gourd with onion, green chillies and a few simple ingredients and added plenty of grated coconut.

The coconut gives the curry a lovely creamy texture and mild sweetness and balances well with spice flavours. It turned out really tasty and comforting. Make sure you don’t over cook your ridge gourd and cook it just right. Over cooking may turn the beerakaya mushy.

This ridge gourd curry is very easy to make and works well for an everyday lunch or dinner. It tastes delicious with hot rice, but you can also serve it with dosa, chapati or ragi roti.

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Ingredients

Ridge gourd : Ridge gourd is the main vegetable in this curry. Choose fresh ridge gourd.
Onion : Finely sliced onion also helps give the masala a nice texture.
Green chillies : Green chillies, You can adjust the amount depending on how spicy you like it.
Spice powder : I have added chilli powder and turmeric powder for making this curry.
Salt : Add it according to your taste.
Grated coconut : Freshly grated coconut adds a fresh taste to the curry.
Tempering : Mustard seeds, urad dal, cumin seeds and curry leaves are tempered in hot oil.

Step by Step Pictures

1)Wash ridge gourd really well. I cut them in half so it is easy to handle.

2)peel ridge gourd skin using a vegetable peeler. You can reserve the ridge gourd peel for making chutney.

3)Cut the ridge gourd lengthwise. If the seeds are big, you can remove them and discard. In mine the seeds were tender so I left them inside.

4)Cut them into strips like this. You can chop them if you prefer that way.

Making Curry

5)Heat oil in a pan, add in the tempering ingredients. I am using cumin seeds, mustard, urad dal, curry leaves and let them fry in the oil for a minute. Let it crackle.

6)Add in onions, green chillies into the oil.

7)Add in salt and turmeric.

8)Saute this in the oil for couple of minutes until onions get translucent.

9)Now add in ridge gourd and toss well in the onions.

10)No need to add any water. Ridge gourd has water content in them. So they will cook in their own juices.

11)Cover and simmer on a low heat for 10 mins till it is cooked.

12)Now the ridge gourd is cooked completely. Don’t over cook them, else they may turn mushy.

13)Add in red chilli powder to taste. If you want you can skip this too.

14)Add in freshly grated coconut and mix well.

15)Toss this into the cooked ridge gourd for 1 to 2 minutes.

16)Thats it ridge gourd curry is ready. Serve with rice or chapati.

Expert Tips

Use fresh and tender ridge gourd for the best taste and texture. Avoid hard or older ones, as they can be dry.
Peel the outer skin of the ridge gourd and wash it thoroughly before chopping.
Ridge gourd has a mild sweet taste, so adjust the spice powders according to your preference.
Ridge gourd naturally releases water while cooking, so add only a little water if needed.
Don’t overcook the ridge gourd, as it turns mushy. Cook until it is soft and tender.

Storage and Serving

Let the ridge gourd curry cool completely and store it in an airtight container. It stays well for about 2 to 3 days.

This ridge gourd curry tastes great with hot rice and a dollop of ghee. Pair it along with sambar, rasam, or even with roti for a fulfilling meal.

FAQ

Q. Do I need to add water while cooking ?

Usually, you don’t need to add much water because ridge gourd naturally releases moisture as it cooks. If your curry is dry, you can add some water.

Q. Can I make this curry with tomatoes ?

Yes, you can add tomatoes to the curry. It adds a slight tangy flavour and moisture to the curry. If you add them, adjust the spices accordingly.

Q. Is ridge gourd curry healthy ?

Yes, ridge gourd is light and naturally low in calories. Making this curry a simple and healthy addition to everyday meals.

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